Equipment
Ingredients
Pork and Dry Seasonings
- 1500 g pork shoulder, boneless, cut into 5cm chunks
- 15 g salt, kosher or sea salt
- 5 g black pepper, freshly ground
- 5 g ground allspice
Aromatics and Braising Liquid
- 30 ml coconut oil
- 50 g scallions, thinly sliced, white and green parts separated
- 20 g garlic, minced
- 15 g fresh ginger, peeled and grated
- 1 scotch bonnet pepper, left whole for mild heat, or pierced for medium heat
- 400 ml fresh orange juice
- 10 g orange zest, finely grated
- 500 ml chicken broth, low sodium
- 30 g dark brown sugar
- 10 g fresh thyme, whole sprigs
- 1 cinnamon stick
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 488 kcal
- Protein
- 51 g
- Carbohydrates
- 17 g
- Fat
- 23 g
- Fiber
- 2 g
- Sugar
- 11 g
- Sodium
- 1475 mg
- Saturated Fat
- 10 g
- Monounsaturated Fat
- 8 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 169 mg
- Potassium
- 1094 mg
- Calcium
- 88 mg
- Iron
- 4.0 mg
- Magnesium
- 71 mg
- Phosphorus
- 534 mg
- Zinc
- 8.1 mg
- Vitamin A
- 21 mcg
- Vitamin C
- 45 mg
- Vitamin E
- 0.2 mg
- Vitamin K
- 19 mcg
- Vitamin B6
- 1.1 mg
- Vitamin B12
- 2.1 mcg
- Thiamin
- 2.30 mg
- Riboflavin
- 0.87 mg
- Niacin
- 11.3 mg
- Folate
- 40 mcg
- Water
- 337 g
Sources: USDA FoodData Central
Method
Place the pork shoulder chunks in a large bowl. Season thoroughly with salt, black pepper, and ground allspice, tossing to ensure even coverage. Wash hands, cutting board, and chef knife thoroughly after handling raw pork to prevent cross-contamination.
Heat the coconut oil in a Dutch oven over medium-high heat. Working in batches to avoid crowding, sear the pork pieces using tongs to turn them until deeply browned on all sides. Transfer the browned pork back to the large bowl.
Reduce the heat to medium. Add the white parts of the scallions, garlic, and grated ginger to the pot. Cook, stirring constantly with a wooden spoon, until softened and aromatic.
Pour the fresh orange juice into the pot. Use the wooden spoon to vigorously scrape the bottom of the Dutch oven, releasing all the browned bits into the liquid.
Return the pork and any accumulated juices to the pot. Add the chicken broth, orange zest, dark brown sugar, fresh thyme sprigs, cinnamon stick, and scotch bonnet pepper. Bring to a gentle boil, then cover with the lid and transfer to a 160C (320F) oven. Cook until the pork is highly tender and reaches a minimum internal temperature of 74C (165F).
Carefully remove the Dutch oven from the oven. Using tongs, transfer the pork pieces to a clean bowl. Discard the thyme sprigs, cinnamon stick, and scotch bonnet pepper. Use a spoon to skim and discard the excess fat floating on the surface of the braising liquid.
Place the Dutch oven with the remaining liquid on the stovetop over medium-high heat. Boil uncovered until the liquid reduces by more than half, transforming into a thick, glossy syrup.
Return the pork to the pot with the reduced orange glaze. Toss gently over low heat until the meat is completely enrobed in the sauce and warmed through. Garnish with the reserved green parts of the scallions before serving.
Chef's Notes
- Searing the pork in batches is crucial. Overcrowding the pan lowers the temperature, causing the meat to steam in its own juices rather than developing the Maillard reaction needed for a deep flavor foundation.
- Do not skip skimming the fat before reducing the sauce. Pork shoulder is highly marbled, and leaving the rendered fat in the pot will result in a greasy, split sauce rather than a glossy, cohesive glaze.
- For the best flavor, use freshly squeezed orange juice. Bottled juices often undergo pasteurization processes that strip away the volatile aromatic compounds, leaving a flat and overly sweet profile.
Storage
Refrigerator: 4 days — Store in an airtight container. The sauce will gel when cold but will melt back to a glaze upon reheating.
Freezer: 3 months — Freeze pork and sauce together. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat gently in a saucepan over medium-low heat until thoroughly warmed and bubbling.
Troubleshooting
The sauce is too thin and watery
Cause: The liquid was not reduced for long enough, or the pork released an unusual amount of liquid during braising
Fix: Remove the pork pieces again so they do not overcook, and continue to boil the liquid rapidly until it achieves a syrupy consistency
Prevention: Allow ample time for the boiling reduction step, keeping the pot uncovered
The sauce tastes overly bitter
Cause: The orange zest contained too much white pith, or the browned bits from searing were burned rather than caramelized
Fix: Stir in a small amount of dark brown sugar or a splash of fresh orange juice to balance the bitter notes
Prevention: Zest citrus carefully to avoid the bitter white pith, and manage heat during searing to prevent scorching
The dish is overwhelmingly spicy
Cause: The scotch bonnet pepper burst open during the braise, releasing its seeds and potent oils into the sauce
Fix: Serve with a starchy, neutral side dish like white rice or sweet plantains to absorb and balance the heat. The sauce itself cannot be un-spiced
Prevention: Leave the pepper completely whole and undisturbed during the cook, or omit it entirely if sensitive to heat
Cultural Context
Pork and citrus is a classic pairing across the Caribbean, echoing the historical influence of Spanish colonization which introduced both pigs and bitter oranges to the islands. The use of allspice, thyme, and fiery scotch bonnet peppers anchors the dish firmly in Caribbean culinary traditions, balancing sweet, savory, and spicy elements in a single pot.
