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– 2 pounds pork shoulder (cut into 1-inch cubes) – 4 cloves garlic (minced) – 1 large onion (chopped) – 1/4 cup fresh orange juice – 1/4 cup fresh lime juice – 2 tablespoons soy sauce – 2 tablespoons olive oil – 1 tablespoon brown sugar – 1 teaspoon ground cumin – 1 teaspoon dried oregano – 1/2 teaspoon black pepper – 1/2 teaspoon salt – 1/2 teaspoon cayenne pepper (or to taste) – 2 bay leaves – Fresh cilantro (for garnish) – Cooked rice or plantains (for serving)
In a large bowl we combine the cubed pork shoulder with minced garlic, chopped onion, orange juice, lime juice, soy sauce, olive oil, brown sugar, cumin, oregano, black pepper, salt, and cayenne pepper. We stir this mixture well to ensure the pork is evenly coated. Cover the bowl and refrigerate for at least 2 hours or overnight for the best flavor.
After marinating, we heat a large pot or Dutch oven over medium-high heat. Once hot, we add the marinated pork along with the marinade. We let the pork cook for about 5 minutes until it starts to brown.
As the pork browns, we place the bay leaves into the pot, enhancing the aromatics as they simmer.
We then reduce the heat to low and cover the pot, allowing the pork to simmer for 1.5 to 2 hours. We stir occasionally, ensuring the meat cooks evenly and absorbs the rich flavors.
After 1.5 hours, we check the pork for tenderness. It should easily shred with a fork. If needed, we let it cook a bit longer, continuing to ensure it remains moist.
Once the pork is tender and aromatic, we remove the pot from heat. We discard the bay leaves and serve the pork con tiki over cooked rice or alongside fried plantains. We garnish with fresh cilantro for a burst of color and flavor.
As we dig in we savor the delightful combination of citrus and spice with each bite, allowing the taste of the Caribbean to transport us.