Cuban Braised Pork Shoulder | James Beard Foundation

Ingredients

• 1 boneless pork shoulder (1 1/2 to 2 pounds), trimmed and tied
• 2 teaspoons salt
• 2 teaspoons freshly ground black pepper
• 5 cloves garlic, minced
• 2 tablespoons dried oregano
• 1/2 bunch parsley, stems removed and discarded, leaves chopped
• 3 scallions, green parts only, chopped
• Zests of 1/2 lime, 1/2 lemon, and 1/2 orange
• 1 teaspoon ground cumin
• 3/4 cup extra virgin olive oil
• 1 medium white onion, thinly sliced
• 2 cups chicken stock or broth