Citrus-braised pork shoulder is the kind of meal that makes a Sunday: a cumin-and-coriander rubbed roast browned in lard, then braised with lime juice, orange juice, and chicken broth until it falls apart under a fork. The citrus cuts through the pork's richness and perfumes the whole pot. Versatile enough for a casual dinner or dressed up with sophisticated sides.
SERVES 6 TO 8
Not many meals can compare to a blissfully tender and moist pork shoulder. This informal dish is so versatile and can easily be dressed up with some sophisticated sides.
When purchasing lard, read labels carefully to ensure that the only ingredient is rendered pork fat. Lard from pasture-raised pigs is a great source of vitamin D!
INGREDIENTS
FOR THE RUB:
1 tbsp/8 g cumin
2 tsp/5 g coriander
½ tsp dried oregano
½ tsp paprika
1 tsp/5 g sea salt
½ tsp pepper
3 lbs/1 kg boneless pork shoulder
2 tbsp/30 g lard or ghee
1 onion, chopped
4 cloves garlic, minced
¼ cup/60 ml of fresh lime juice
½ cup/120 ml of fresh orange juice
2 bay leaves
3 cups/710 ml of Chicken Broth
COOKING INSTRUCTIONS
Preheat oven to 350°F/177°C. In a small bowl, mix all ingredients for the rub until well combined. Sprinkle the rub over the pork shoulder, then rub the pork with the seasoning until all sides are well coated. Heat a Dutch oven or a heavy, oven-safe pot over medium heat. Add the lard or ghee. Once it is hot, add the pork shoulder. Brown the pork shoulder on all sides, approximately 2 to 3 minutes per side. Set aside.
Add the onions to the same pan and sauté until soft, about 5 minutes. Add the garlic and sauté until fragrant. Add the lime juice and orange juice, and use a wooden spoon to scrape up any brown bits from the bottom of the pan. Next add bay leaves and chicken broth. Cover and place the roast in the oven for 2½ hours. Baste the pork twice while it is cooking. Remove the cover for the last 15 minutes to allow the pork to brown. Discard bay leaves before serving.
Pro Tips
- Rub the pork thoroughly on all sides and let the spices adhere before searing — the rub forms the crust that carries the citrus braise.
- Brown all sides properly, 2 to 3 minutes each; the fond that forms on the pan bottom is what the citrus juices later dissolve into the sauce.
- Baste the roast twice during the 2½-hour cook so the exposed top stays as succulent as the submerged sides.
- Remove the lid for the final 15 minutes to let the braise reduce and the roast brown — this concentrates the citrus glaze beautifully.
- When buying lard, choose a jar whose only ingredient is rendered pork fat — pasture-raised lard is even a good source of vitamin D.
Frequently Asked Questions
Can I make citrus-braised pork shoulder in a slow cooker?
Yes — brown the rubbed roast first, then cook on low for 8 hours. Sear the finished roast under the broiler for a few minutes to recreate the oven version's crust.
What should I serve with it?
Cauliflower rice, roasted root vegetables, or a crisp slaw all love the citrusy pan juices. The leftovers make superb lettuce wraps.
How long do leftovers keep?
Four days refrigerated or three months frozen. Shred the cold pork and reheat it in its own braising liquid for the juiciest results.
Can I use a bone-in pork shoulder?
Absolutely — bone-in is often more flavorful. Add about 30 minutes to the covered braise and pull the bone out cleanly at the end.
Recipe Card
Ingredients
Method
- COOKING INSTRUCTIONS Preheat oven to 350°F/177°C.
- In a small bowl, mix all ingredients for the rub until well combined.
- Sprinkle the rub over the pork shoulder, then rub the pork with the seasoning until all sides are well coated.
- Heat a Dutch oven or a heavy, oven-safe pot over medium heat.
- Add the lard or ghee.
- Once it is hot, add the pork shoulder. Brown the pork shoulder on all sides, approximately 2 to 3 minutes per side.
- Set aside.
- Add the onions to the same pan and sauté until soft, about 5 minutes.
- Add the garlic and sauté until fragrant.
- Add the lime juice and orange juice, and use a wooden spoon to scrape up any brown bits from the bottom of the pan.
- Next add bay leaves and chicken broth.
- Cover and place the roast in the oven for 2½ hours. Baste the pork twice while it is cooking.
- Remove the cover for the last 15 minutes to allow the pork to brown.
- Discard bay leaves before serving.
