Caribbean Braised Pork With Citrus

• For the Marinade
• 1 cup orange juice
• 1/4 cup lime juice
• 4 garlic cloves, finely chopped
• 1 tablespoon fresh ginger, chopped
• 1 teaspoon black peppercorns, crushed
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground allspice
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• salt
• 1 tablespoon vegetable oil
• 2 lbs boneless pork shoulder, cut into 3-inch pieces (or butt)
• 1 cup beef stock (or chicken)
• 1/2 cup orange juice
• 1 (15 ounce) can tomatoes, drained and chopped
• 2 bay leaves
• hot sauce
• cilantro, chopped (to garnish)
• lime wedge (to garnish)

1. Mix the marinade ingredients in a bowl and add the pork, stirring to coat the meat.
2. Refrigerate covered overnight, stirring occasionally.
3. Remove the pork from the marinade, reserve the marinade.
4. Heat the oil in a large pot over high heat and brown the pork in batches.
5. Transfer the pork to a plate and add the reserved marinade to the pot, stirring to dissolve the brown bits in the bottom of the pot.
6. Cook until the marinade is reduced by half and add the pork and remaining ingredients.
7. Bring to a boil, reduce the heat, and simmer covered until the meat is tender, about 1 hour.
8. Serve garnished with cilantro and lime wedges.

marinade, orange juice, lime juice, garlic, fresh ginger, black peppercorns, cinnamon, ground allspice, oregano, thyme, salt, vegetable oil, pork shoulder, beef stock, orange juice, tomatoes, bay leaves, hot sauce, cilantro, lime

Taken from www.food.com/recipe/caribbean-braised-pork-with-citrus-372701 (may not work)