Cuban Braised Pork Shoulder

This Hugh Acheson recipe, spotted on the James Beard Foundation website, has been adapted to serve 6, rather than 4 as in the original recipe.

Makes 6 servings plus leftovers

1 boneless pork shoulder (3 1⁄2 to 4 pounds), trimmed and tied

1 tablespoon salt

2 teaspoons freshly ground black pepper

5 cloves garlic, minced 1 tablespoon dried oregano

1 bunch parsley, stems removed and discarded, leaves chopped (about 1 cup) 5 green onions (green parts only), chopped

Zests of 1 lime, 1 lemon and 12⁄ orange

1 1⁄2 teaspoons ground cumin 3⁄4 cup extra-virgin olive oil

2 medium white onions, sliced thin

2 1⁄2 cups reduced-sodium chicken stock or broth

Season pork shoulder with salt and pepper.

In a large bowl, make a paste by whisking together garlic, oregano, parsley, green onions, citrus zests, cumin and olive oil. In 2-gallon zipper-lock bag, place pork and add paste, turning to coat pork well. Refrigerate pork 2 to 3 hours.

Preheat oven to 350 degrees.

In a braising pan or Dutch oven large enough to hold roast, place sliced onions. Put roast on top of onions and add stock. Cover and braise in preheated oven 3 hours or until an instant-read thermometer inserted into center of meat reads between 155 and 160 degrees.

Remove roast from pan and let rest about 15 minutes until it is cool enough to slice. Serve with pan juices and onions.

MILWAUKEE JOURNAL SENTINEL ANGELA PETERSON / Warm Apple and Dried Cherry Crisp with whipped cream is a sweet ending to a wine tasting dinner.

ANGELA PETERSON, MILWAUKEE JOURNAL SENTINEL Cuban-braised pork shoulder is served with roasted golden beet and carrot dip and warm apple and dried cherry crisp.