Equipment
Ingredients
Pork
- 1500 g pork shoulder, boneless, cut into 5cm cubes
Sangrita Marinade
- 240 ml orange juice, freshly squeezed
- 60 ml lime juice, freshly squeezed
- 120 ml tomato juice
- 30 ml mexican hot sauce
- 10 g ancho chili powder
- 20 g kosher salt
- 5 g black pepper
Aromatics
- 1 white onion, quartered
- 4 garlic, crushed
Garnish
- 15 g fresh cilantro, roughly chopped
- 2 lime, cut into wedges
Nutrition (per serving)
Method
Combine orange juice, lime juice, tomato juice, hot sauce, ancho chili powder, kosher salt, and black pepper in a large mixing bowl. Whisk until the salt and spices are fully dissolved.
Add the pork shoulder cubes to the bowl, tossing to coat completely. Cover and refrigerate for at least 12 hours. Always wash hands and surfaces thoroughly after handling raw pork to prevent cross-contamination.
Preheat your oven to 150C/300F.
Transfer the pork, the entire sangrita marinade, quartered onions, and crushed garlic into a Dutch oven. Cover tightly with the lid. Braise in the oven for 3 hours, or until the pork reaches an internal temperature of 90C/195F and easily falls apart.
Carefully remove the pork chunks from the braising liquid using tongs. Place them on a cutting board and roughly shred them using two forks, leaving some larger bite-sized pieces intact.
Heat a cast iron skillet over medium-high heat. Skim a spoonful of fat from the top of the reserved braising liquid and add it to the skillet. Spread the shredded pork in an even layer and sear undisturbed for 4 minutes to develop a dark, crispy crust on the bottom. Toss briefly and remove from heat.
Transfer the crisped pork to a serving platter. Garnish generously with freshly chopped cilantro and serve immediately alongside lime wedges.
Chef's Notes
- Do not discard the braising liquid. Once the pork is removed, skim the vibrant, orange-hued fat from the surface to crisp the meat. You can reduce the remaining juices by half on the stove to create an intensely flavorful finishing glaze.
- Avoid shredding the pork too finely. Keeping a mix of sizes ensures a beautiful textural contrast between the crispy fried edges and the succulent, melt-in-your-mouth centers.
- The acid in the citrus juice acts as a natural tenderizer during the overnight marination phase, which is crucial for achieving the perfect texture. Do not skip the passive marinating time.
Storage
Refrigerator: 4 days — Store cooked pork in its braising fat to maintain moisture.
Freezer: 3 months — Freeze in an airtight container with a layer of the cooking fat on top.
Reheating: Pan-fry over medium-high heat until the fat renders and edges become crispy again.
