Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the clay pot by soaking it in water for 30 minutes, then pat it dry. In a small bowl, combine 1 tablespoon smoked paprika, 1 teaspoon cumin, 1 teaspoon dry mustard, 1 teaspoon salt, and 1/2 teaspoon black pepper, then rub this spice mixture thoroughly over all sides of the 3 pounds pork shoulder. Heat 2 tablespoons olive oil in an oven-safe skillet over medium-high heat, then sear the seasoned 3 pounds pork shoulder on all sides until browned, about 3-4 minutes per side. Slice 1 large yellow onion and mince 4 cloves garlic, then place them at the bottom of the prepared clay pot and add the seared 3 pounds pork shoulder on top of the onions and garlic. In a separate bowl, whisk together 2 cups chicken broth, 1/4 cup apple cider vinegar, 2 tablespoons tamarind paste, 1/4 cup maple syrup, 2 tablespoons brown sugar, and 1 tablespoon Worcestershire sauce, then pour this liquid mixture over the pork shoulder in the clay pot. Cover the clay pot and place it into a cold oven, then set the temperature to 300°F (150°C) and cook for 3.5 to 4 hours, or until the pork shoulder is fork-tender. Carefully remove the 3 pounds pork shoulder from the clay pot, shred it using two forks, and return the shredded pork to the flavorful liquid in the clay pot, mixing well to coat evenly before serving.

2. 2

   Serve the Smoky Tamarind Maple Clay Pot Pork with your favorite American side dishes, such as cornbread or coleslaw.