Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Season 2.5 kilograms of pork shoulder generously with 10 grams of salt and 5 grams of freshly ground black pepper on all sides.

2. 2

   Heat 30 milliliters of vegetable oil in a large Dutch oven or oven-safe pot over medium-high heat, then sear the seasoned pork shoulder for 5-7 minutes per side until deeply browned.

3. 3

   Remove the pork from the pot, then add 2 large finely chopped yellow onions and sauté for 8 minutes until softened and translucent, followed by 4 cloves of minced garlic for 1 minute until fragrant.

4. 4

   Deglaze the pot with 60 milliliters of apple cider vinegar, scraping up any browned bits from the bottom, then stir in 100 grams of tamarind paste, 100 grams of chopped dried prunes, 30 milliliters of honey, and 15 grams of Dijon mustard.

5. 5

   Pour in 700 milliliters of vegetable broth, add 2 bay leaves and 5 allspice berries, and bring the mixture to a simmer before carefully returning the seared pork shoulder to the pot.

6. 6

   Cover the pot tightly and transfer it to a preheated oven at 160 degrees Celsius (325 Fahrenheit), cooking for 4 hours 30 minutes, or until the pork is fork-tender.

7. 7

   Remove the pork from the pot, shred it using two forks, then return the shredded meat to the rich sauce, stirring to combine thoroughly before serving.