Chef Fiona added some Cuban flair to the Berkeley stop by cooking up some of her Mojo Braised Pork Shoulder. When making this dish at home, try pairing it with Dreaming Tree Crush.
1 whole boneless pork shoulder, 3-4lbs, cut in half
1 T salt
1 t black pepper
1 t cumin
1 t garlic powder
1/2 t coriander
large pinch cayenne
2 T canola oil
1 bottle beer, preferably Mexican lager
8 cloves garlic, crushed
1 large thumb ginger, peeled and thin sliced
1 white onion, chopped
1/2 bunch oregano leaves, chopped
1 bunch cilantro, chopped including stems
1 jalapeño, seeds removed, chopped
2 T brown sugar
zest of 1 orange
zest of 1 lime
1 1/2 c orange juice
1 c lime juice
2 T white vinegar
- 1 whole boneless pork shoulder, 3-4lbs, cut in half
- black pepper
- garlic powder
- canola oil
- 1 bottle beer, preferably Mexican lager
- 8 cloves garlic
- 1 large thumb ginger
- 1 white onion
- 1 bunch oregano leaves
- 1 bunch cilantro
- 1 jalapeño
- brown sugar
- zest of 1 orange
- zest of 1 lime
- orange juice
- lime juice
- white vinegar
- Pre-heat oven to 325.
- Season pork on all sides with spice rub. Over medium heat and using canola oil, brown all sides of meat. Place in an oven safe pan, with high sides so the pork fits in one layer but is not cramped.
- Deglaze pan with beer, scraping up any bits stuck to the bottom of pan, pour over pork.
- Add all remaining ingredients to the pan and cover with parchment paper and wrap with foil.
- Braise pork in oven for 3-4 hours, turning meat once an hour. Meat is done when a fork easily pierced the meat and it falls apart. Let the meat rest for about 20 minutes.
- Remove the meat from the liquid, skim the fat off the top of the braising liquid, If the sauce is thin reduce to desired consistency and flavor, season to taste.
- Break the pork into chunks or shred, pour the sauce over the pork and serve.
- Delicious with white rice, black beans and sweet plantains (if you can find them).