Roast Pork Shoulder


Servings: 4


  • 2 pounds pork shoulder or mix of shoulder and belly
  • 1/2 cups beef stock
  • salt
  • 1 red pepper
  • 1 white onion
  • 4 plum tomatoes
  • 1 garlic clove
  • 1/4 fresh habanero
  • 1/4 cup lime juice
  • 1 teaspoon ground cumin, toasted
  • 1/4 cinnamon stick
For the garnish
  • 1 avocado, sliced
  • 1 tomato, sliced
  • parsley, chopped


  1. Char red pepper, onion, and tomatoes over a grill or open flame.
  2. Purée charred vegetables in a blender with habanero, garlic, and lime juice. Then add cumin and cinnamon.
  3. Season pork with salt (no pepper-the fresh habanero will be enough) and soak it in marinade overnight.
  4. Put beef stock, pork, and marinade in a roasting pan and tent tightly with foil.
  5. Cook at 220 degrees for two to three hours. (Check to ensure the pork is not burning. If it seems dry, flip it over). Roast until a fork easily breaks the pork apart.
  6. Wait until the meat is cool to the touch, then pick it into thumb-size pieces
  7. Serve pork atop steamed rice with avocado and tomato slices. Garnish with parsley.

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