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I was inspired by a Haitian recipe for Glazed and Braised Pork. I had originally planned on sticking with the recipe but I couldn't help myself. I changed it all over the place


  • 6 pounds pork shoulder
  • 1 tablespoon Creole Seasoning
  • 1 teaspoon Paprika
  • 1 teaspoon Cumin
  • 1 teaspoon dried thyme (or savory)
  • Salt and Pepper to taste
  • 2 teaspoons chicken bullion
  • 1 cup finely chopped onions
  • 3 oz chopped shallots
  • 3 jalapeno peppers, seeds and ribs removed, finely chopped
  • 3 garlic cloves, minced
  • 1 cup orange juice
  • 1 12 oz can of beer


  • Preheat your oven to 250' F
  • Place pork in a large roasting pan
  • Combine the paprika, cumin, creole seasoning, thyme, chicken bullion, salt and pepper and sprinkle all over the pork
  • Pour in orange juice and beer
  • Add onions, shallots, jalapeno, and garlic
  • Cover and cook for about 7 hours, turning meat halfway through
  • Remove roasting pan from the oven.
  • In a large skillet, heat up some oil. Remove the fat and bone from the meat, breaking up the large pieces.
  • In batches, lightly brown the meat in the hot skillet.
  • Meanwhile, skim the fat off of the liquid that is still in the roasting pan.
  • Once all the meat has been lightly browned, deglaze the skillet with about 2 cups of liquid. Heat through then pour liquid over the meat.
  • Serve with rice, tortillas, pico de gallo and guacamole

Categories: Oven  Pork 
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