Slow-Roasted Peruvian Pork

Name: Slow-Roasted Peruvian Pork
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 6 servings
Cuisine: Latin
Ingredients: 3 pound pork shoulder (boneless); 1 tablespoon ground cumin; 1 tablespoon dried oregano; 1 teaspoon garlic powder; 1 teaspoon salt; 0.5 teaspoon black pepper; 3 tablespoon olive oil (divided); 2 pound sweet potatoes (peeled, cut into 1-inch cubes); 1 bunch fresh cilantro (rough stems removed); 2 clove garlic; 1 jalapeño peppers (seeded, roughly chopped); 0.25 cup mayonnaise; 3 tablespoon lime juice; 0.25 cup Cotija cheese (crumbled); 1 can black beans (rinsed, drained); 1 cup corn; 0.25 cup red onion (diced); 2 tablespoon fresh cilantro (chopped)

Tender, succulent pork shoulder slow-roasted with a savory rub, served with a bright and spicy Aji Verde sauce, caramelized sweet potatoes, and a fresh black bean salad.

Prep: 30 min
Cook: 2 hr
Total: 2 hr 30 min
Servings: 6
Cuisine: Latin
Difficulty: Medium

Dietary

Gluten-Free
Nut-Free
Soy-Free
High-Protein
High-Fiber

Ingredients

3 pound pork shoulder (boneless)
1 tablespoon ground cumin
1 tablespoon dried oregano
1 teaspoon garlic powder
1 teaspoon salt
0.5 teaspoon black pepper
3 tablespoon olive oil (divided)
2 pound sweet potatoes (peeled, cut into 1-inch cubes)
1 bunch fresh cilantro (rough stems removed)
2 clove garlic
1 jalapeño peppers (seeded, roughly chopped)
0.25 cup mayonnaise
3 tablespoon lime juice
0.25 cup Cotija cheese (crumbled)
1 can black beans (rinsed, drained)
1 cup corn
0.25 cup red onion (diced)
2 tablespoon fresh cilantro (chopped)

Instructions

Preheat oven to 325°F (160°C).
In a small bowl, combine ground cumin, dried oregano, garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Rub the spice mixture all over the pork shoulder.
Heat 1 tablespoon of olive oil in an oven-safe Dutch oven or large pot over medium-high heat. Sear the pork shoulder on all sides until well browned, about 3-4 minutes per side. Remove pork.
Place pork back into the Dutch oven. Cover tightly and slow roast in the preheated oven for 1.5 to 2 hours, or until pork is very tender and reaches an internal temperature of 190-200°F (88-93°C).
While pork roasts, prepare the Aji Verde sauce: In a blender or food processor, combine fresh cilantro, 2 cloves garlic, jalapeño peppers, mayonnaise, 2 tablespoons lime juice, and 1/4 teaspoon salt. Blend until smooth and creamy. Taste and adjust seasoning as needed. Set aside.
Toss sweet potatoes with 2 tablespoons of olive oil and 1/2 teaspoon salt. Spread on a baking sheet. During the last 40 minutes of pork cooking, add the sweet potatoes to the oven and roast until tender and slightly caramelized.
For the black bean salad: In a medium bowl, combine black beans, corn, diced red onion, and 2 tablespoons chopped fresh cilantro. Drizzle with 1 tablespoon lime juice and toss to combine.
Once pork is cooked, remove from oven and let rest for 10 minutes before shredding or slicing.
Serve the slow-roasted pork with a generous dollop of Aji Verde sauce, roasted sweet potatoes, and black bean salad. If desired, sprinkle with crumbled Cotija cheese.

Notes

The Aji Verde sauce can be made a day in advance and stored in the refrigerator. Adjust the amount of jalapeño in the sauce based on your family's spice preference. For extra flavor, you can add 1/4 cup of chicken broth to the pork when you put it in the oven for extra moisture.

Nutrition (per serving)

Calories: 680
Protein: 51.5 g
Carbohydrates: 48.2 g
Fat: 33.5 g
Fiber: 10.1 g
Sodium: 820 mg
Saturated Fat: 9.5 g
Sugar: 12.8 g
Cholesterol: 135 mg