-Hi I’m Marge.
-And I’m David. And we’re chefs and cookbook authors. Welcome to our kitchen. We’re going to show you a recipe today for Cuban Braised Pork Roast. And tacos. And tacos, because it’s
actually two recipes in one. But the second recipe is so very different from the first you’re not going to feel like you’re just reheating leftovers. OK, let’s show them the pork roast first. OK. We start by marinating a boneless
pork shoulder with olive oil, lemon and lime zest, lemon and lime juice, garlic, oregano and cumin. Once everything is combined in the bowl, we marinate it overnight. Or, if you need to, as little as four hours. Next we’re going to brown the
meat, and we do this in Anolon’s five quart Dutch oven. This is the perfect
size and shape and this pan is from their Nouvelle Copper Luxe collection
and you can see that there’s a copper layer in the bottom and that helps us
brown the meat really evenly and it helps retain the heat in the pan really
well. Once you have this beautiful browning, add the onions, serrano and chicken broth to the pan. Bring it to a boil, and then reduce the heat right away to a low, gentle simmer. We’re cooking the roast on the stove, but you could also do it in the oven. Nouvelle Copper Luxe is oven safe up to 500 degrees. Great, I also like to put it on the stove because I want to show off that really pretty Luxe Sable color. So then to serve the roast we slice it, we spoon the pan juices over it, and while it was cooking we whipped up this sauce that is just a blender
sauce of cilantro, parsley, lime juice, olive oil and garlic and as simple as it
is, it is so delicious over this savory meat. That’s it for the roast and now
we’ll do the second meal, our tacos. So for the tacos, all you do is shred the
meat, add your favorite toppings and taco party. Alright.