The Building Block: Braised Pork
- Stab deep slits in a 5- to 6-pound pork shoulder.
- Process 1 garlic clove, 2 tablespoons of smoked paprika, and 6 tablespoons of olive oil into a paste. Smear it all over the pork and into the slits.
- In a Dutch oven over medium-high heat, brown the pork in olive oil on all sides.
- Add the juice of 1 orange and 2 lemons (about 1 cup of liquid total).
- Bring to a boil, then simmer and cover, flipping every now and then, until the pork's internal temperature is 140° F, about 2 hours.
Posole
• In a medium-large pot, combine a 29-ounce can of hominy (such as Goya), a 15-ounce can of chicken broth, a 16-ounce jar of tomatillo sauce (such as Goya), a head of romaine lettuce (shredded), and a large chunk of leftover braised pork.
• Cook over medium-low heat for about 10 minutes, allowing the pork to fall apart in the soup. Serve with sliced radishes and a squeeze of lime.
Cuban Sandwiches
• Layer dill slices, Swiss cheese, a few slices of your braised pork, and smears of spicy brown mustard onto sandwich baguettes.
• Wrap them in foil and place them in a skillet over medium heat.
• Place a heavy pan (cast iron is ideal) loaded down with canned items on top.
• Press each sandwich for about 3 minutes.
Leftovers
• Freeze slices of braised pork in their liquid in an airtight container for up to 3 months.
• To reheat, place the pork (along with its frozen sauce) into a sauté pan and heat on low until warmed through.
For sunday dinner:
Slice and serve, spooning the braising liquid over the meat and barley.
Next Page: Barley
