Asado de Cerdo

Ingredients

• 3 lb Pork shoulder, skin-on
• 8 cloves Garlic cloves, peeled
• 2 teaspoons Ground cumin
• 2 teaspoons Dried oregano
• ½ cup Red wine vinegar
• 1.5 cups Beef broth
• 2 leaves Bay leaves

Instructions

1. 1

   Pat the pork shoulder completely dry using paper towels, rubbing in the direction of the skin — this helps it brown better and crisp during cooking.

2. 2

   Season the pork generously all over with salt and pepper, rubbing the seasoning directly into the skin and all sides using your hands.

3. 3

   Mince the 8 garlic cloves until the pieces are smaller than a grain of rice — about the size of pencil-tip dots — by pressing each clove flat with the side of your knife, then chopping finely.

4. 4

   Place the 5-quart Dutch oven over medium-high heat and add 2 tablespoons of olive oil, heating until the oil shimmers and slides quickly when you tilt the pot, about 90 seconds.

5. 5

   Carefully lay the pork shoulder skin-side down in the hot oil — it will sizzle immediately — and leave it undisturbed for 6 minutes until the skin turns deep golden brown, like caramel.

6. 6

   Using tongs and a large spoon, flip the pork over so the meat side is now down, and cook for another 4 minutes until the exposed meat surface browns, about the color of a walnut shell.

7. 7

   Remove the pork from the pot and place it on a clean cutting board, leaving the browned bits in the pot — these stuck-on pieces will flavor your sauce.

8. 8

   Add the minced garlic to the same pot and stir constantly for 30 seconds until it smells strongly fragrant, being careful not to let it burn.

9. 9

   Sprinkle the 2 teaspoons of cumin and 2 teaspoons of oregano into the pot with the garlic and stir for 15 seconds until the spices smell warm and toasted.

10. 10

    Pour the 0.5 cup of red wine vinegar into the pot and use a wooden spoon to scrape up the stuck-on brown bits from the bottom — this is called deglazing — until the bottom looks clean, about 30 seconds.

11. 11

    Pour in the 1.5 cups of beef broth, then add the 2 bay leaves and stir to combine everything evenly.

12. 12

    Return the pork to the pot skin-side up so it rests on top of the liquid — the skin should still peek above the surface.

13. 13

    Place a lid on the pot and transfer it to a 325°F oven that has finished preheating — wait for the indicator light to signal it is ready, about 10 minutes.

14. 14

    Cook covered in the oven for 2 hours and 15 minutes, checking once halfway through — the pork should be completely fork-tender and shred easily when pierced.

15. 15

    Carefully remove the pot from the oven using oven mitts — the pot will be very hot — and lift the lid tilted away from you to let the steam escape safely.

16. 16

    Transfer the cooked pork to a clean cutting board using tongs and a large spoon, leaving all the braising liquid in the pot.

17. 17

    Let the pork rest for 10 minutes — this allows the juices to stay inside the meat instead of running out when you cut it.

18. 18

    Pour the braising liquid through a fine-mesh strainer into a small saucepan, pressing the garlic and bay leaves gently against the strainer to extract their flavor.

19. 19

    Place the saucepan over medium-high heat and bring the strained sauce to a simmer — you should see steady bubbles breaking the surface — about 3 minutes.

20. 20

    Let the sauce simmer uncovered for 8 minutes, stirring occasionally, until it darkens slightly and reduces to about 1 cup — this concentrates the flavors.

21. 21

    Using two forks or your hands wearing clean kitchen gloves, shred the pork into large, rough chunks by pulling it apart along the natural grain of the meat.

22. 22

    Arrange the shredded pork on a serving platter, pour the reduced sauce over the top in a thin layer, and serve immediately while hot.

Tools you’ll need

• 5-quart Dutch oven with lid
• Cutting board
• Sharp chef's knife
• Paper towels
• Tongs
• Large spoon
• Wooden spoon
• Measuring cups and spoons
• Fine-mesh strainer
• Small saucepan
• Oven mitts
• Two forks or kitchen gloves
• Serving platter

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