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3 ½ Pounds boneless pork shoulder, cut into large pieces

Equal parts of season salt, black pepper, and granulated garlic

Vegetable oil

1 Orange, juiced and zested

4 cups chicken stock


Liberally coat the pork with season salt, black pepper, and garlic.

Heat a large saucepot and add just enough oil to coat the bottom of the pot. Add the pieces of pork to the pot in batches and brown until all the sides are nicely caramelized, about 5 to 8 minutes.

After caramelizing all the meat, add the orange juice and chicken stock. Bring mixture to a boil over high heat. Reduce to low, cover and simmer, stirring occasionally until the pork is fork tender but not falling apart, about 1 ½ hours.

Remove meat from the pot and liquid and set aside, cover to Keep warm.

Sweet and Sour Sauce


1 cup water

¼ tsp. salt

¾ cup white sugar

1/3 cup rice vinegar

¼ cup ketchup

½ tsp. soy sauce

1 cup pineapple juice

2 Tbsp. cornstarch

¼ cup water


In a large saucepan mix the first 7 ingredients together and bring to a boil.

Stir the cornstarch into the remaining ¼ cup of water and then add the mixture to the hot liquid. Turn down heat and stir until the sauce thickens, about 4 to 6 minutes. Stir the orange zest into the sauce.

Place pork in the center of a plate and pour the sweet and sour sauce over to coat. Garnish with green scallions and cilantro micro greens.