Braised Pork with Cumin Rojes
Tender, flavorful, and irresistibly aromatic, Braised Pork with Cumin Rojes is a hearty dish that delivers bold Latin-inspired flavors in every bite. Made with succulent pork shoulder slow-cooked to perfection in a rich broth infused with ground cumin, smoked paprika, garlic, and a hint of oregano, this recipe is all about depth and warmth. The key to its mouthwatering tenderness lies in the braising technique, which allows the pork to soak up the robust flavors as it cooks. Garnished with fresh cilantro and served with optional lime wedges for a zesty finish, this versatile dish pairs beautifully with rice, tortillas, or crusty bread. Perfect for cozy family dinners or impressive entertaining, this one-pot wonder is easy to prepare and irresistibly satisfying.
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Recipe Information
Ingredients
- 2 pounds pork shoulder (boneless, cut into 2-inch cubes)
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 4 garlic cloves (minced)
- 1 large onion (diced)
- 2 tablespoons vegetable oil
- 2 tablespoons tomato paste
- 2 cups chicken broth
- 1 bay leaf
- 1 teaspoon dried oregano
- 2 tablespoons fresh cilantro (chopped for garnish)
- 4 lime wedges (optional, for serving)
Instructions
Pat the pork shoulder pieces dry with paper towels and season them evenly with 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 teaspoon of ground cumin.
In a large heavy-bottomed pot or Dutch oven, heat 2 tablespoons of vegetable oil over medium-high heat. Once hot, add the pork pieces in batches and sear on all sides until browned, about 3-4 minutes per side. Remove the pork and set aside.
Reduce the heat to medium and, in the same pot, add the diced onion and minced garlic. Sauté until softened and fragrant, about 5 minutes.
Stir in the tomato paste, remaining cumin, smoked paprika, and oregano, cooking for 1-2 minutes to toast the spices.
Deglaze the pot by pouring in the chicken broth, scraping the bottom with a wooden spoon to release any browned bits.
Return the seared pork to the pot, along with the bay leaf. Stir everything together, bring to a simmer, then reduce the heat to low and cover the pot with a lid.
Let the pork braise for 1.5-2 hours, stirring occasionally, until the meat is tender and easily shredded with a fork.
Remove the bay leaf and adjust seasoning with additional salt and pepper as needed.
Garnish the finished dish with chopped cilantro and serve hot with lime wedges on the side for an optional burst of citrus freshness.
Nutrition Facts
Calories |
2468 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.3 g | 235% | |
| Saturated Fat | 63.8 g | 319% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 6416 mg | 279% | |
| Total Carbohydrate | 38.8 g | 14% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 15.0 g | ||
| Protein | 176.0 g | 352% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 285 mg | 22% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 3751 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
