Entree: Nicaragua – National Cuisine – Chancho con Yuca (Braised Nicaraguan pork shoulder served with boiled cassava and pickled onions)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 2 hrs 30 min

Additional 2 hrs

Total 3 hrs

Ingredients

- 3 lb (1.36 kg) pork shoulder, bone-in, trimmed of excess fat
- 1 cup (240 ml) naranja agria or sour orange juice (or 1/2 cup orange juice + 1/2 cup lime juice) 
- 6 cloves (0.03 lb / 15 g) garlic, minced
- 1 large (8 oz / 225 g) white onion, thinly sliced
- 2 tbsp (30 ml) vegetable oil
- 1 tsp (5 g) ground cumin
- 1 tbsp (15 g) dried oregano
- 2 tsp (10 g) kosher salt, plus more to taste
- 1 tsp (5 g) freshly ground black pepper
- 2 bay leaves (approx. 0.5 g)
- 1 cup (240 ml) chicken or pork stock
- 2 lb (900 g) fresh yuca (cassava), peeled and cut into 2–3 inch (5–7.5 cm) pieces, about 6 cups pieces
- 4 tbsp (57 g) unsalted butter
- 1/4 cup (60 ml) milk (optional, to mash yuca smoother)
- 1 medium (6 oz / 170 g) red onion, thinly sliced for pickling
- 1/2 cup (120 ml) white vinegar
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (120 ml) water
- 1 tsp (5 g) salt for pickling brine
- 1/4 cup (10 g) fresh cilantro, chopped
- 1 lime, cut into wedges

Instructions

1. In a large bowl combine naranja agria (or orange + lime), minced garlic, cumin, oregano, 2 tsp salt, and 1 tsp pepper. Add the pork shoulder and turn to coat. Cover and marinate in the refrigerator for at least 2 hours or overnight for best flavor.
2. Meanwhile make quick pickled onions: place sliced red onion in a heatproof bowl. In a small saucepan combine vinegar, sugar, water, and 1 tsp salt; heat until sugar dissolves. Pour hot brine over onions, let cool to room temperature, then refrigerate until serving.
3. Preheat oven to 325°F (160°C). Remove pork from marinade, reserving the marinade. Pat pork dry. Heat vegetable oil in a large ovenproof Dutch oven over medium-high heat and brown the pork on all sides, about 3–4 minutes per side.
4. Add sliced white onion to the pot and cook 2–3 minutes until softened. Pour in reserved marinade and chicken stock. Add bay leaves. Bring to a simmer, cover, and transfer to the oven.
5. Braise pork in the oven until very tender and easily shredded, about 2 to 2 1/2 hours. Check once after 90 minutes and spoon cooking liquid over the pork if it is drying.
6. While pork braises, prepare the yuca: place peeled and cut yuca in a large pot and cover with cold water; add 1 tsp salt. Bring to a boil, reduce heat and simmer until tender and easily pierced with a fork, 20–30 minutes. Drain.
7. Remove tough fibrous core from the center of each yuca piece, then return to pot. Add butter and milk if using, and mash lightly until combined but still with some texture. Stir in chopped cilantro and adjust salt to taste.
8. When pork is done, remove from oven and let rest 10 minutes. Shred or slice pork into serving pieces and spoon some of the braising liquid over it to keep moist.
9. Serve pork warm alongside mashed or whole boiled yuca, top with pickled red onions and lime wedges for squeezing. Offer extra cilantro and hot sauce if desired.