Dinner

Braised Pork Shoulder with Ancho Chile and Citrus

Name: Braised Pork Shoulder with Ancho Chile and Citrus
Prep time: 12 min
Cook time: 45 min
Total time: 57 min
Yield: 2 servings
Ingredients: 1 pork shoulder steak (about 14 oz, 1.5 inches thick); Sea salt and black pepper; 2 tbsp neutral oil; 2 ancho chiles, seeded and deveined; 1/2 cup fresh orange juice (about 2 oranges); 1/4 cup chicken broth; 3 garlic cloves; 1 tsp ground cumin; 1/2 tsp dried oregano; 1 tbsp apple cider vinegar; 1 tbsp unsalted butter; 1 bay leaf; Zest of 1 orange; Fresh cilantro for garnish; Lime wedges

A thick-cut pork shoulder steak gets a hard sear on high heat, then is braised low and slow in a sauce built from toasted ancho chiles, orange juice, cumin, and chicken broth. The meat becomes fall-apart tender while the sauce reduces to a silky coating—a true intermediate braise that teaches you how to balance acidity, fat, and deep spice in a dish that improves with time.

1156calper serving 113gprotein 35gcarbs 62gfat 12min prep 45min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this