![Spicy Cumin-Braised Pork Recipe](https://cdn.statically.io/img/www.foodandwine.com/thmb/CqsG-YiYGbdF9hZmXQFcVf1Dn78=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/spicy-cumin-braised-pork-FT-RECIPE0520-1-898ab85a3f024191996636e1496b36d0.jpg)
Ingredients
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1 (3-pound) boneless pork shoulder (Boston butt), cut into 1 1/2-inch pieces
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1 medium plum tomato, roughly chopped
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1/4 cup Green Seasoning
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2 tablespoons curry powder
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3 tablespoons canola oil, divided
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1 tablespoon Scotch Bonnet Pepper Sauce or finely chopped fresh Scotch bonnet chile
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1 medium yellow onion, finely chopped
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5 medium garlic cloves, finely chopped
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2 tablespoons ground cumin
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1 tablespoon granulated sugar
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2 1/2 teaspoons kosher salt, plus more to taste
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1 1/2 tablespoons fresh lime juice
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1 tablespoon chopped fresh cilantro
Directions
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Combine pork, tomato, green seasoning, curry powder, 2 tablespoons oil, and pepper sauce in a large ziplock plastic bag; seal and toss to evenly coat. Chill at least 3 hours or up to 24 hours.
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Heat remaining 1 tablespoon oil in a large Dutch oven over medium. Add onion, garlic, cumin, and sugar; cook, stirring often, until onion is softened, 4 to 6 minutes. Stir in pork and marinade. Reduce heat to medium-low; cover and cook, stirring occasionally, until pork is almost tender, 50 minutes to 1 hour. Stir in salt. Cook, uncovered, over medium-low, stirring with a flat wooden spoon and scraping bottom of Dutch oven often, until liquid is completely reduced and pork is tender and coated in a coarse paste, 50 minutes to 1 hour. Stir in lime juice; season with salt. Transfer mixture to a serving platter; sprinkle with cilantro.
Make Ahead
Pork can be marinated up to 24 hours in advance.
Suggested Pairing
Dark, malty Trinidadian beer.