Braised and Pan-Fried Pork

Ingredients

• •Shredded twice cooked pork over boniato puree with black bean broth
• •5 pounds boneless pork butt
• •3 bay leaves
• •1/4 cup white vinegar
• •1/2 cup chopped white onion
• •1/2 bunch fresh chopped cilantro
• •1 ounce fresh thyme
• •1 ounce fresh oregano
• •8 cloves garlic
• •2 tablespoons coarse kosher salt
• •black pepper to taste
• •1 tablespoon cumin seed
• •1 quart water
• •1/2 cup chopped fresh cilantro
• •olive oil
• •8 cachucha peppers, seeded diced fine
• •juice of 4 limes

Directions

1. 1Trim the pork of excess fat. Place it in a non-aluminum pan large enough to hold both the meat and the marinade. Put the next ten ingredients in the food processor or blender and with the motor running, slowly add the water to make a puree.
2. 2Pour this over the pork, cover and refrigerate for at least 12 hours. Place the pan of pork with the marinade in a 300 degree oven and cook for about three hours or until very tender (almost falling apart).
3. 3Remove from the oven and let cool slightly then, using two forks, shred the pork. This can be done in advance and stored in the fridge.
4. 4Heat the olive oil in a large skillet and add the shredded pork, peppers and cilantro, toss until crispy and add the lime juice at the last minute. Assemble a scoop of pork on top of the boniato puree and ladle some black bean broth around.