Pork Shoulder Braised with Oranges - Puerco en Naranja

recipe adapted from Diana Kennedy’s Essential Cuisines of Mexico

Puerco en Naranja
Pork Cooked in Orange Juice

5 pounds pork shoulder butt
5 garlic cloves, crushed
salt, to taste
2 teaspoons dried Mexican oregano
12 peppercorns
zest of 1 orange (optional)
3 oranges

This dish could be adapted for a pressure cooker (about 50 minutes). --PKS

In the original recipe, the pork is roasted in an oven but I prefer adding a little water and braising on the stovetop. The braising liquid will be reduced to create a sauce so use a light hand when seasoning the pork. Crush the garlic, salt, oregano, and peppercorns. Moisten with the juice and zest of 1 orange then rub the mixture into the pork. Set aside for 1 hour or leave in the refrigerator overnight.

Place the pork in a dutch oven or heavy casserole and moisten with the juice of a second orange. Include the orange rinds in the pot. Add enough water to immerse half of the pork. Bring to a boil over high heat on the stovetop, then lower the heat to maintain a gentle simmer while covered with a tight lid. Braise for 2 to 3 hours. Let cool to room temperature.