Manabí Coffee-Braised Pork Shoulder with Rustic Sweet Potato Mash and Warm Corn-Avocado Salad

Instructions

1. 1

   1. Season the pork shoulder with 5 g (1 tsp) salt, black pepper, ground annatto, and ground cumin. Mix well to coat all the pieces and let rest for 10 minutes.

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   2. Heat a heavy pot or deep casserole over medium-high heat for 2 minutes. Add the oil and sear the pork in batches for 3 to 4 minutes per side, until well browned. Remove and set aside.

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   3. In the same pot, reduce to medium heat and add 120 g (about 3/4 cup) of the red onion, the garlic, and the red bell pepper. Cook for 5 minutes, stirring, until the onion looks translucent.

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   4. Add the brewed coffee, pork stock or water, grated panela, orange juice, half of the culantro or cilantro, and the bay leaf. Scrape the bottom of the pot to release the browned bits and bring to a gentle simmer.

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   5. Return the pork to the pot. Cover and cook over low heat for 75 minutes, turning the meat halfway through, until very tender. If you prefer to finish it in the oven, place the covered oven-safe pot in a 325°F/160°C oven for 75 minutes.

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   6. Meanwhile, place the sweet potato in a medium pot with enough water and a pinch of salt. Bring to a boil and cook for 18 to 20 minutes until very soft. Drain well.

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   7. Mash the hot sweet potato with the butter and warm milk. Add 2 g (1/2 tsp) salt and mix until you have a rustic mash that is creamy but still slightly textured. Keep warm over very low heat or covered.

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   8. For the warm salad, heat a skillet over medium heat. Add the corn and cook for 4 to 5 minutes, stirring, until tender and lightly golden. Transfer to a bowl and mix with the remaining red onion, avocado, lime juice, apple cider vinegar, the rest of the culantro or cilantro, and 1 g (about 1/4 tsp) salt.

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   9. Uncover the pork pot and cook for 8 to 10 minutes more over medium heat to reduce the sauce slightly until glossy and lightly thickened. Remove the bay leaf and adjust salt if needed.

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    10. Serve a portion of rustic sweet potato mash, place the pork with plenty of the Manabí-style coffee sauce on top or alongside, and add the warm corn and avocado salad.

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    11. If you want to reheat it, do so in a pot over low heat or in a covered oven at 300°F/150°C until hot throughout, adding 1 to 2 tablespoons of water if the sauce thickens too much.