Ryan Scott's Orange Juice Braised Pork

First time I made the recipe as is. I would do 1.5 cups of chicken broth and 2.5 cups of orange juice so that you can have more of the finishing at the end.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

COOK THE PORK: Cut the excess fat from the pork shoulder and cut the meat into large 3-inch cubes. Toss the pork cubes in a large bowl with the salt, pepper, and oregano. In a large braising pan or Dutch oven, heat the olive oil over high heat. Add the seasoned pork and cook, undisturbed, for 5 minutes to get a nice brown sear. Stir the pork cubes and sear the other side until browned, 4 to 5 minutes. Reduce the heat to low and add the orange juice, broth, onion, garlic, jalapeño, and bay leaf. Stir to combine and use a wooden spoon to loosen any bits of pork stuck to the bottom of the pan. Put the cilantro on top of the braising mixture, cover the pot with a tight-fitting lid, and cook until the meat is fork- tender, about 3 hours.

Step 2

WHILE THE PORK COOKS, MAKE THE RELISH: In a large bowl, stir together the onion, jalapeño, lemon juice, garlic salt, salt, black pepper, red pepper flakes, and 2 tablespoons of the olive oil. In a separate bowl, toss the diced pineapple with the remaining 2 tablespoons of olive oil, ginger, and garlic. Spread the pineapple on the prepared baking sheet and broil until the pineapple caramelizes and turns dark brown at the edges, about 15 minutes. Let the pineapple cool for 10 minutes, then fold it into the onion-jalapeño mixture. Add the scallions and cilantro and fold to combine. Serve the pork with the pineapple relish and rice.

Step 3

Finishing the Pork: Use tongs to remove and discard the cilantro stems (the leaves will have fallen off and become part of the sauce). Use a slotted spoon to transfer the pork from the liquid to a bowl. Increase the heat under the pot to high and boil the broth until it has reduced to about 1 cup. Take the pot off the heat and whisk in the butter. Return the pork to the pot and stir to coat all the meat with the sauce, taking care not to let it fall apart too much.