Brazilian Braised Pork
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This Brazilian Braised Pork is braised in a blended passion fruit, orange and guajillo chile mixture until fall apart deliciousness happens. Four hours later, with minimal effort required on your part, this beautifully seasoned pork is your new best friend.
Easy enough to shred and make tacos, roll inside enchiladas or stuff a fluffy ciabatta roll, this flavorful pork hits the mark for low level of effort needed and maximum flavor achieved.
Chile Talk
While a typical Brazilian pepper is the malagueta, I wanted a smokey flavor and opted for the guajillo here. If they are not available near you, some good substitutes are the Ancho pepper, the Pasilla and the Cascabel. On the Scoville scale, which measures the spicy heat of chili peppers, the malagueta ranges from 60,000 to 100,000 units. That is the middle range of hot chilis, think Tabasco pepper and Thai Bird’s-eye chile hot.
You’re safe with the guajillo on the heat factor. Remember, it’s the combination of flavoring here that makes it.
I love to add frozen orange juice concentrate to slow roasting pork for the flavor and the caramelization that occurs while roasting. The browned, cubed pork develops a wonderful flavor and the result is a tender, juicy shredded pork. I accidentally grabbed a Passion Fruit and Orange Juice Cocktail Concentrate the other day, or it was in the wrong spot in the freezer section of my market, but this has to be a new house favorite. The passion fruit added that extra touch. The delicate flavor of the passion fruit doesn’t go unnoticed in the end result and the aroma is intoxicating.
- Pork shoulder
- Olive oil
- Kosher salt
- Mexican dried oregano
- Cumin
- 11.5 oz can Welch’s Passion Fruit and Orange Juice Cocktail Concentrate
- 8 dried guajillo chiles or substitute with the Brazilian malagueta pepper
- 10 garlic cloves
- 1 jalapeño pepper stem removed
- 2 onions cut up into chunks
For other slow roasted pork recipes try my Pulled Pork Tostadas, Pineapple Guajillo Chile Pulled Pork and my Al Pastor.
- Prepare Chiles. Remove stems from dried guajillos and shake out excess seeds. Pour hot water over them to cover and allow to soak at least 30 minutes to an hour. Remove chiles from water and purée with garlic, jalapeño pepper, can of Passion Fruit and Orange Juice Cocktail Concentrate and 1/2 cup of water from soaking the peppers. Set aside.
- Cook Pork. Cube up the pork into 8 large chunks. Quarter each onion and quarter again for 16 pieces. Rub salt, oregano and cumin all over pork and place in an oiled 13×9” roasting pan. Pour chile juice mixture over the pork and onions and slow roast for 4 hours. Remove bone if any and shred meat in pan.
- Assemble and Serve. Serve shredded and make tacos, roll inside enchiladas or stuff a fluffy ciabatta roll with a drizzle of Mexican Crema, a squeeze of lime and chopped cilantro leaves.
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Brazilian Braised Pork
Ingredients
- 4 lb pork shoulder
- 1 tbsp olive oil
- 1 tbsp salt
- 1 tbsp Mexican dried oregano
- 1 tsp ground cumin
- 11.5 oz Passion Fruit and Orange Juice Cocktail Concentrate
- 8 dried guajillo chiles soaked (See Note 1)
- 10 garlic cloves
- 1 jalapeño pepper stem removed
- 2 onions cut up into chunks
Instructions
- Remove stems from dried guajillos and shake out excess seeds. Pour hot water over them to cover and allow to soak at least 30 minutes to an hour. Remove chiles from water and purée with garlic, jalapeño pepper, can of Passion Fruit and Orange Juice Cocktail Concentrate and 1/2 cup of water from soaking the peppers. Set aside.
- Preheat oven to 325°F. Cube up the pork into 8 large chunks. Quarter each onion and quarter each again for 16 pieces. Rub salt, oregano and cumin all over pork and place in an oiled 13×9” roasting pan. Pour chile juice mixture over the pork and onions and slow roast for 4 hours, uncovered. Remove bone if any and shred meat in pan.
- Serve shredded and make tacos, roll inside enchiladas or stuff a fluffy ciabatta roll with a drizzle of Mexican Crema, a squeeze of lime and chopped cilantro leaves.
Notes
- I substitute the guajilla here for it’s smoky flavor, the typical Brazilian pepper is the malagueta. On the Scoville scale, which measures the spicy heat of chili peppers, the malagueta ranges from 60,000 to 100,000 units. That is the middle range of hot chilis, think Tabasco pepper and Thai Bird’s-eye chile hot. If the Guajillo chile pepper is not available for you, there are 3 good substitutes. The Ancho pepper, the Pasilla and the Cascabel can work.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Do you cover the braised pork dish in the oven?
No, I’d be specific if it needed to be. Baked uncovered and get all caramelized and crispy!