Pulled Pork in Tamarind-Coffee Sauce with Mashed Yuca and Toasted Corn

Name: Pulled Pork in Tamarind-Coffee Sauce with Mashed Yuca and Toasted Corn
Prep time: 30 min
Cook time: 180 min
Total time: 210 min
Yield: 6
Cuisine: Puertorriqueña
Ingredients: 2.6 lb boneless pork shoulder; 2 tbsp olive oil; 6 cloves fresh garlic; 1 tsp dried oregano; 1 tsp ground cumin; 2 tsp sweet paprika; 1 1/2 tsp salt; 1 tsp black pepper; 1 cup yellow onion; 3/4 cup sweet peppers; 1 cup cubanelle pepper; 2 tbsp tomato paste; 1/2 cup tamarind pulp; 3/4 cup strong brewed black coffee; 2 cups chicken broth; 1 tbsp brown sugar; 1/4 cup green olives; 2 leaves bay leaves; 2 lb peeled yuca; 3 tbsp butter; 1/2 cup milk; 1 cup corn kernels; 1/4 cup fresh culantro; 1/2 cup red onion; 1 tbsp lime juice

An original Puerto Rican-inspired dish featuring pork shoulder seasoned in a boricua style, slow-cooked until tender, then coated in a glossy tamarind, coffee, and sweet pepper sauce. It is served over rustic mashed yuca with butter and finished with toasted corn, fresh recao, and red onion for contrast.

30 minPrep

180 minCook

210 minTotal

6Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

1200 g boneless pork shoulder (en trozos large)
30 ml olive oil (divided)
18 g fresh garlic (majado or chopped)
2 g dried oregano
2 g ground cumin
4 g sweet paprika
8 g salt (or to taste)
2 g black pepper
150 g yellow onion (chopped)
90 g sweet peppers (without semillas and chopped)
120 g cubanelle pepper (chopped)
30 g tomato paste
120 g tamarind pulp
180 ml strong brewed black coffee
480 ml chicken broth
12 g brown sugar
40 g green olives (slices)
2 unit bay leaves
900 g peeled yuca (en trozos)
45 g butter
120 ml milk (hot)
160 g corn kernels (fresh or congelado, descongelado)
12 g fresh culantro (chopped)
60 g red onion (finely slice)
15 ml lime juice

Nutrition facts

per serving

620 kcal

Calories

37 g

Protein

31 g

Carbs

39 g

Fat

4 g

Fiber

27 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Dairy

Instructions

1
1. Preheat the oven to 325 °F / 165 °C.
2
2. Season the pork shoulder with 1 tablespoon olive oil, garlic, oregano, cumin, sweet paprika, salt, and black pepper. Mix well so all the pieces are coated.
3
3. Heat a heavy pot or oven-safe Dutch oven over medium-high heat. Add the remaining tablespoon of olive oil and brown the pork for 6 to 8 minutes, turning so it colors on several sides. Transfer the pork temporarily to a plate.
4
4. In the same pot, add the yellow onion, sweet peppers, and cubanelle pepper. Cook for 4 to 5 minutes until slightly softened. Stir in the tomato paste and cook 1 more minute.
5
5. Add the tamarind pulp, strong black coffee, chicken broth, brown sugar, green olives, and bay leaves. Stir well, scraping the bottom of the pot to release flavor.
6
6. Return the pork to the pot along with any juices. Most of the meat should be partially submerged. Cover the pot and bake for 2 hours and 30 minutes at 325 °F / 165 °C, or until the pork is very tender.
7
7. While the pork cooks, place the yuca in a large pot with enough water to cover it. Bring to a boil, reduce to medium heat, and cook for 25 to 30 minutes until tender. Drain the yuca and remove the fibrous core if present.
8
8. Mash the hot yuca with the butter, milk, and 2 tablespoons of the chopped culantro until rustic and creamy. Adjust salt if needed. Keep warm.
9
9. In a dry skillet over medium-high heat, toast the corn kernels for 5 to 7 minutes until they develop golden spots. Set aside.
10
10. Toss the red onion with the lime juice and a pinch of salt. Let it rest for 10 minutes to soften its flavor.
11
11. Remove the pot from the oven. Discard the bay leaves and shred the pork directly in the sauce using two forks. Cook the pot uncovered on the stovetop over medium heat for 8 to 10 minutes so the sauce thickens and coats the meat well.
12
12. Serve a bed of mashed yuca on each plate, top with the tamarind-coffee pork, and finish with the toasted corn, dressed red onion, and remaining culantro.

Chef tips

For deeper flavor, season the pork and let it rest refrigerated for 4 to 12 hours before cooking. If the sauce reduces too much, add a little more hot chicken broth.

Substitutions

You can substitute the pork shoulder with boneless chicken thighs, reducing oven time to 60-75 minutes at 325 °F / 165 °C. The yuca can be replaced with cooked taro root for a different Puerto Rican-style mash. If you cannot find culantro, use fresh cilantro, though the flavor will be different.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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