Ingredients with Measurements:
- 2 lbs. pork shoulder, cut into chunks
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 6 garlic cloves, minced
- 1 tsp. cumin
- 1 tsp. oregano
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/2 cup orange juice
- 1/4 cup lime juice
- 1/4 cup olive oil
- 1/4 cup white wine
- 1/4 cup tomato sauce
- 1/4 cup raisins
- 1/4 cup pitted green olives
- 1/4 cup capers
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Preheat oven to 325°F.
2. In a large bowl, mix together pork, onion, bell pepper, garlic, cumin, oregano, salt, and black pepper.
3. In a separate bowl, whisk together orange juice, lime juice, olive oil, white wine, and tomato sauce.
4. Pour the liquid mixture over the pork mixture and stir to combine.
5. Add raisins, olives, and capers to the pork mixture and stir again.
6. Transfer the pork mixture to a Dutch oven or heavy-bottomed pot with lid.
7. Cover the pot and bake in the preheated oven for 2-3 hours, or until the pork is tender and easily shreds with a fork.
8. Remove from the oven and stir in chopped cilantro.
9. Serve hot with rice or bread.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
325°F
Serving size:
6-8 servings
Nutritional information:
Calories: 420
Fat: 22g
Carbohydrates: 22g
Protein: 33g
Sodium: 960mg
Sugar: 12g
Substitutions for ingredients:
- Pork shoulder can be substituted with pork butt or pork loin.
- Raisins can be substituted with dried cranberries or currants.
- Green olives can be substituted with black olives.
- White wine can be substituted with chicken or vegetable broth.
Variations:
- Add diced potatoes or sweet potatoes to the pork mixture before baking.
- Use chicken instead of pork for a lighter version.
- Add a can of drained and rinsed black beans to the pork mixture before baking.
Tips and tricks:
- For a deeper flavor, marinate the pork mixture in the refrigerator for a few hours or overnight before baking.
- To make the dish spicier, add a chopped jalapeno pepper or a pinch of cayenne pepper to the pork mixture.
- Leftovers can be used to make sandwiches or tacos.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the pork and garlic pringá in a large serving dish with a sprinkle of chopped cilantro on top.
Garnishes:
Garnish with additional chopped cilantro or a slice of lime.
Pairings:
- Serve with white rice or yellow rice.
- Pair with a side of black beans or refried beans.
- Serve with a side of fried plantains.
Suggested side dishes:
- Black beans or refried beans
- Fried plantains
- Grilled vegetables
Troubleshooting advice:
- If the pork is tough, it may need to cook longer. Check it every 30 minutes until it is tender.
- If the dish is too salty, add a squeeze of lime juice or a teaspoon of sugar to balance the flavors.
Food safety advice:
- Make sure the pork reaches an internal temperature of 145°F before serving.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Cuban-style pork and garlic pringá is a traditional dish from Cuba that combines Spanish and African influences. It is often served during special occasions and celebrations.
Flavor profiles:
The dish is savory and slightly sweet, with a hint of citrus and a briny flavor from the olives and capers.
Serving suggestions:
Serve the pork and garlic pringá with a side of rice and beans, and a cold beer or a glass of red wine.
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Region: Cuban