Dinner · 150 min · peruvian

Pachamanca-Style Pork

Pork shoulder does the heavy lifting here, with ají panca rounding it out. A Peruvian dinner that takes 150 minutes, start to finish. The macros do the talking: 44g protein, 38g carbs, and 32g fat in every 640-calorie serving. No specialty equipment and nothing hard to find at a regular grocery store.

Ingredients

• 4 lb Pork shoulder
• 5 Ají panca
• 8 cloves Garlic
• 1 tbsp Cumin
• 1/2 cup Huacatay
• 2 tbsp Chincho
• 1/3 cup Red wine vinegar
• 2 lb Yuca
• 2 lb Sweet potatoes
• 4 ears Choclo corn
• 2 cups Fava beans

Steps

1. Blend the ají panca, garlic, cumin, huacatay, chincho, vinegar, and salt into a marinade; rub all over the pork. Marinate overnight — the herbs are the earth-oven's echo.
2. Sear the pork hard on all sides in a Dutch oven until deeply browned, 12 minutes. This stands in for the hot stones.
3. Add a cup of water, cover tightly, and braise at 325°F for 2 hours until the pork yields to a fork.
4. Nestle the yuca, sweet potatoes, corn, and favas around the pork; cover and cook 40 minutes more until everything is tender and glazed.
5. Shred the pork into the vegetables, spoon over the braising juices, and serve family-style. A feast, not a dinner.

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