Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Pat dry the 1.5 kg pork loin with paper towels and season it generously with 1 teaspoon salt and 0.5 teaspoon black pepper.

2. 2

   Heat 2 tablespoons of olive oil in a large oven-safe pot or Dutch oven over medium-high heat, then sear the seasoned pork loin on all sides until browned, about 8-10 minutes total.

3. 3

   Remove the pork loin from the pot and set it aside, then add 1 diced large yellow onion, 1 diced large red bell pepper, and 4 minced cloves garlic to the pot, sautéing for 5-7 minutes until softened.

4. 4

   Stir in 2 diced medium ripe tomatoes, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1 tablespoon grated panela, and 4-6 whole star anise pods, cooking for another 3 minutes.

5. 5

   Pour in 1 cup of fresh orange juice and 2 cups of chicken or vegetable broth, scraping the bottom of the pot to loosen any browned bits, and bring the mixture to a simmer.

6. 6

   Return the seared pork loin to the pot, ensuring it is largely submerged in the liquid, cover tightly, and transfer to a preheated oven at 160°C (325°F) for 3-4 hours, or until the pork is fork-tender.

7. 7

   Carefully remove the pork loin and the star anise pods from the pot, shred the pork with two forks, and if desired, reduce the remaining sauce over medium heat until it thickens slightly.

8. 8

   Serve the shredded pork immediately, drizzled with the savory sauce, and garnished with 0.25 cup of fresh chopped cilantro.