Cuban Braised Pork Shoulder

Hugh Acheson

Empire State South - Atlanta

“This is a dish whose roots lie with my family, and it is a particular favorite of mine. It combines braising, my preferred cooking medium, with the bright flavors of the Caribbean. It reminds me of my rich cultural heritage.”

-Hugh Acheson


  • 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


Season the pork shoulder with salt and pepper. In a large bowl, make a paste by whisking together the garlic, oregano, parsley, scallions, citrus zests, cumin, and olive oil. Rub the paste all over the pork. Wrap the roast in plastic wrap and place in a bowl and marinate in the refrigerator for 2 to 3 hours.

Preheat the oven to 350° F.

Place the onions in the bottom of a braising pan or Dutch oven large enough to hold the roast. Put the roast on top of the onions and add the chicken stock. Cover and braise in the oven for 3 hours, or until an instant-read thermometer inserted into the center of the meat reads between 155°F and 160° F.

Remove the roast from the pan and let it rest for about 15 minutes until it is cool enough to slice. Serve with the delicious pan juices and onions.


4 servings