Cuban Style Braised Paleo Pork Shoulder

Cuban Style Braised Paleo Pork Shoulder
Cuban style braised pork shoulder. Sounds sophisticated, doesn’t it?
Well, it isn’t.
This dish is prepped the night before. Marinated overnight and slowly cooked in a dutch oven. The aromas of this dish will have your mouth watering hours before you eat.
Getting excited? Hell, I am. This is one of my favorite dishes to make. It requires minimal effort and very cost friendly. Pork always seems to be on sale, which is great because we love bacon. Mmmm bacon.
I know eating healthy can be hard work sometimes but eating this sophisticated sounding dish doesn’t have to be.
A few years back we received a dutch oven as a gift. I laughed, well mainly of the name of course and also the fact that I’ve never heard of the real dutch oven before. By real, I mean, the ones outside of the blanket. I love fart jokes by the way. So, if you have any good ones send them my way.
This dutch oven sat in our cabinet collecting dust just like all the other useless items we have acquired over the years.
In all honesty, I never planned on cooking with it until I bought two pounds of pork shoulder. This was the first time I’ve ever purchased a pork shoulder and had no idea how to prepare them.
I’ve watched a lot of cooking shows, and I always heard them talk about braised pork shoulder. So, naturally, I googled braised pork shoulder. My recipe is far from original as the inspiration for this dish came from Hugh Acheson Cuban braised pork shoulder recipe. Click >>here<< for his original recipe.
Although his recipe tastes great, I’ve left some ingredients out and added some to make this my own.
This Cuban style braised pork shoulder is gluten-free, grain-free, soy-free, dairy-free, sugar-free, egg-free, peanut/tree nut-free, and chemical free.
Try it this week! I promise this will become a family favorite.

Cuban Style Braised Pork Shoulder

Sophisticated sounding, easy to make, mouth-watering Cuban style pork shoulder. This will become a family favorite at first bite!

Course Dinner
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings 4
Author Angela Blanchard


  • 2 lbs Pork Shoulder
  • 5 Cloves Garlic Minced
  • 2 TSP Salt
  • 2 TSP Pepper
  • 1/2 Cup Parsley Chopped
  • 2 TBSP Oregano
  • 2 Scallions Chopped
  • 1 TSP Cumin
  • 3/4 Cup EVOO
  • 1/2 Zest of Lime
  • 1/2 Zest of Orange
  • 2 Onions Quartered
  • 1 lb Carrots Cut


  1. Rub pork with salt and pepper.

  2. In a bowl muddle parsley, oregano, scallions, cumin, lime and orange zest making a paste. Add in EVOO.

  3. Rub paste over pork shoulder and place in a dutch oven. Top with cut carrots and onions. Dump any leftover paste on top.

  4. Cover and let marinate overnight.

  5. Preheat oven to 350. Cook pork shoulder covered in dutch oven for three hours. Uncover and let rest for fifteen minutes before eating.



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