Ingredients
- 4 ½ pounds pork shoulder, cut into 2-inch stew pieces by your butcher
- 7 tablespoons distilled white vinegar
- 4 tablespoons lemon juice, the squeezed halves of 1 lemon reserved
- 4 tablespoons lime juice, the squeezed halves of 1 lime reserved
- 3 tablespoons hot sauce
- 2 sprigs parsley
- 1 scallion
- ½ small green bell pepper, thinly sliced
- 2 tablespoons tomato paste
- Kosher salt and freshly ground black pepper
- ¼ Spanish onion, peeled and thinly sliced
- ½ small carrot, peeled and thinly sliced
- Nutritional Information
Nutritional analysis per serving (4 servings)
1232 calories; 91 grams fat; 31 grams saturated fat; 40 grams monounsaturated fat; 9 grams polyunsaturated fat; 6 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 88 grams protein; 362 milligrams cholesterol; 678 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Bring a large pot of salted water to a boil, then lower the heat to a simmer.
- In a large bowl, combine the pork, 2 tablespoons of the vinegar, the lemon juice and 3 tablespoons of the lime juice and toss until well mixed. Rub the pork all over with the insides of the lemon and lime halves, then put the halves and 4 tablespoons of the vinegar into a pot of simmering water. Place the pork in a colander, rinse well under hot water, then add it to the pot and simmer, uncovered, for 40 minutes.
- Place the colander in the sink, drain the pork and rinse well with hot water. Clean and dry the pot, return the pork to it and stir in the remaining 1 tablespoon vinegar, remaining 1 tablespoon lime juice, the hot sauce, parsley, scallion, half of the bell pepper, the tomato paste and 2 cups water and season with salt and pepper to taste. Place over medium heat and cook, covered, for 20 minutes, stirring occasionally.
- Preheat the oven to 350 degrees. Using a slotted spoon, transfer the pork to a roasting pan and bake until well browned and tender, about 40 minutes.
- Pour the cooking liquid from the pot into a small saucepan and remove the parsley and scallion. Add the remaining bell pepper, the onion, carrot and 1 cup water. Bring to a boil, lower the heat and simmer until vegetables are very tender, about 10 minutes. Season with salt and pepper to taste.
- Remove the pork from the oven, transfer to a serving platter and pour the cooking liquid over the pork. Serve immediately.
2 hours
Dining and Cooking