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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Rest Caribbean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. MARINADE: | 2. Cut habanero in half.Seed one half anf leave the seeds in the other half & mince both pepper halves. | 3. Combine habanero, orange juice, 1/4 cup lime juice, minced shallots and next 5 ingredients (through the thyme). | 4. In a large bowl, stir with a whisk. Add pork; toss to coat and cover and chill 12 to 24 hours. | 5. PORK: | 6. Place pork and marinade in a Dutch oven over medium-high heat. Add broth; bring to a boil Cover reduce heat and simmer 1-1/2 hours or until meat is tender. | 7. Remove pork from pan with slotted spoon, reserving cooking liquid. Strain cooking liquid through a sieve into a bowl; discard solids. Place a large plastic zip-lock bag in a bowl. Pour reserved cooking liquid into bag; let stand 5 minutes. Snip off 1 bottom corner of bag; drain liquid into medium saucepan, stopping before the at layer reaches the opening. Discard fat. Set 1/2 cup cooking liquid aside. | 8. Place saucepan with cooking liqid over medium-high heat; bring to a boil. Cook 20 minutres or until reduced to about 1 cup. Add sliced shallots, vinegar, black pepper and 1 T lime juice. Cover and keep warm. | 9. Heat oil in a large nonstick skille over medium heat. Add pork; cook 10 minutes, turning to brown well on all sides. | 10. Add reserved 1/2 cup cooking liquid and remaining 1 T lime juice. Increase heat to medium-high; cook 4 minutes or until liquid nearly evaporates, stiring occasionally. | 11. Place pork in bowl; pour sauce ovver pork. | 12. BON APPETIT :). | 13. *When I haven't been able to find any seville orange juice - I have substituted various combinations of orange juice, lemon juice, lime juice and ultimately grapefruit juice - I have found that using equal parts of all 4 works better than the real thing! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
habanero pepper	1			-	-	-	-
orange juice	3/4	cup		83.7	19.344	1.3019999999999998	0.37200000000000005
lime juice	6	tablespoons	divided	22.6875	7.6412	0.3812	0.0635
shallot	3	tablespoons	minced	21.6	5.04	0.75	0.03
garlic	2	tablespoons	minced	25.33	5.6202	1.0812	0.085
dijon mustard	1	tablespoon		-	-	-	-
honey	1	tablespoon		-	-	-	-
salt	2	teaspoons		-	-	-	-
thyme	4	sprigs		-	-	-	-
pork shoulder	3	lbs	boneless trimmed cut	1727.2039	0.0	306.5447	46.2401
chicken broth	2	cups	fat-free low-sodium	156.24	3.78	22.2768	5.2416
shallot	1/2	cup	sliced	21.6	5.04	0.75	0.03
cider vinegar	1	teaspoon		1.05	0.0465	0.0	0.0
black pepper	1	teaspoon	ground	5.773	1.4708	0.239	0.075
canola oil	1	teaspoon		39.78	0.0	0.0	4.5

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.