This recipe comes in part from Mark Bittman’s How to Cook Everything, which, for a while, was my I’m-not-sophisticated-enough-for-The-Joy-Of-Cooking cookbook. Anyway, I have an older version than the one I linked to, so I don’t know if this recipe is in there anymore.
This recipe tosses cubed pork shoulder and diced onions in a marinade, then roasts it in the oven until the pork is tasty and juicy and tender.
In the fat old days, I’d serve this mixed with rice. The pork by itself is good, but it benefits from something to break it up. So I tried some broccoli, which I cooked until soft and tender, and I think it turned out great.
Crispy Pork Bites
- 2 lbs boneless pork shoulder (butt) roast
- 1 onion, diced medium
- 1 T olive or peanut oil
- 1 T cumin
- 2 tsp sweet smoked paprika
- 1/2 tsp salt
- 1/2 tsp pepper
- zest and juice of one lemon (you can use lemon juice if you don’t have a lemon)
Heat the oven to 375°F.
Cut the pork into ¾-1″ cubes. Trim excess fat, but each piece should have some marbling of fat in it. Combine the pork, onion with the oil, spices and lemon ingredients. You can cook it right away, but I like to let it marinate for a little while.
Put everything into a baking dish in a single layer, and cook for one hour, until the sauce is reduced and thick, and the pork is browning. Every 20 minutes, I like to toss the pork around with a wooden spoon so it cooks evenly.
- 2-3 heads broccoli
- ~ 1T Olive oil
- ~1 tsp sweet smoked paprika
- Salt and pepper to taste
- 2-3 cloves of garlic
Cut the broccoli into stems and florets. Bring a pot of salted water to a boil, and add the stems. Cook for 3 minutes then add the florets, and cook for another 5-6 minutes. Drain the broccoli and run under cold water to stop the cooking.
Heat oil in a saute pan. Add the paprika and salt and pepper and stir to combine. Add the broccoli and garlic and saute until the broccoli gets browned at the edges.
Combine the pork bites and sauce with the broccoli, and serve.