Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, combine 8 minced garlic cloves, 2 teaspoons ground cumin, 1 teaspoon smoked paprika, 2 teaspoons salt, and 1 teaspoon freshly ground black pepper, then rub this spice mixture thoroughly all over the 2.5 kilogram pork shoulder.

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 shoulder for 3-4 minutes per side until beautifully browned on all surfaces.

3. 3

   Remove the seared pork from the pot and add 1 large roughly chopped onion to the same pot, cooking for 5 minutes until softened and translucent, scraping up any browned bits from the bottom.

4. 4

   Return the pork shoulder to the pot, then pour in 2 cups of fresh orange juice, 2 cups of chicken broth, and add 6 whole star anise pods along with 3 dried bay leaves, ensuring the liquid covers at least half of the pork.

5. 5

   Bring the liquid to a gentle simmer, then cover the pot tightly and transfer it to a preheated oven set at 150 degrees Celsius (300 degrees Fahrenheit) to slow-cook for 4 to 6 hours, or until the pork is fork-tender and easily shreds.

6. 6

   While the pork cooks, prepare the guava glaze by combining 200 grams of guava paste with 1/2 cup of water and 1 tablespoon of fresh lime juice in a small saucepan over medium-low heat, stirring until the paste fully melts and forms a smooth, pourable glaze.

7. 7

   Once the pork is cooked, carefully remove it from the pot, shred the meat using two forks, discarding the star anise pods and bay leaves, then toss the shredded pork with 1/2 cup of the cooking liquid and generously coat with the prepared guava glaze before serving.