Pierna de Cerdo a la Ciruela (Braised Pork in Plum Sauce) by Apprentice JuanCourse: MainCuisine: Mexican
Try this mouth-watering and unforgettable dish featuring juicy and tender pork braised in a rich and tangy plum sauce, with cola in the marinade that adds a touch of sweetness and caramelization to the meat. The prunes and sliced plums provide a burst of fruity flavor, making this dish a showstopper for any occasion! This recipe is a must-try for pork lovers.
2¼ to 4½ pounds of pork shoulder
2 to 3 tablespoons vegetable oil
1 liter Coca-cola (or other cola)
One 16-ounce bag pitted prunes
Plums, sliced (optional garnish)
Salt and pepper, to taste
- Season the pork generously with salt and pepper. Meanwhile, heat oil in a skillet or sauté pan over high heat. When hot, add the pork and sear on all sides. Remove from heat and set aside.
When the pork is cool enough to handle, place in a roasting pan and add enough cola to cover it. Allow to marinate for at least four hours, refrigerated.
Preheat oven to 300 degrees. Remove the roasting pan from refrigerator and let warm to room temperature. Add prunes to pan and place in the oven. Braise until pork is tender, at least 2 to 3 hours.
Remove to a plate. To serve, spoon cooking liquid and prunes over the sliced pork. Garnish with sliced plums.