Peruvian-Style Slow Braised Pork with Aji Amarillo Sauce
A comforting Peruvian-inspired dish featuring slow-braised pork shoulder simmered in a mildly spicy, tangy Aji Amarillo pepper sauce, served with seasonal roasted root vegetables and quinoa. This recipe highlights traditional flavors through a slow braising technique, bringing tender protein and vibrant Peruvian seasonings to your weeknight table.
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Overview
This Peruvian-style slow braised pork features tender pork shoulder simmered gently in a fragrant and mildly spicy Aji Amarillo sauce. The pork absorbs the vibrant flavors of the Aji Amarillo peppers, garlic, and citrus, resulting in a comforting yet lively dish. It is complemented with roasted seasonal root vegetables and fluffy quinoa, making it a balanced and hearty meal perfect for fall and winter evenings.
Why you’ll love it
The slow braising process transforms the pork shoulder into tender, juicy morsels infused with the complex, tangy, and slightly spicy notes of Aji Amarillo. The combination of traditional Peruvian ingredients and slow cooking techniques delivers authentic flavors with minimal effort, suitable for a cozy weeknight dinner or special occasion. Plus, the accompanying root vegetables and quinoa provide a nutritious and colorful plate.
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Ingredient notes
- Pork shoulder: Choose a bone-in pork shoulder (about 1.5 kg) for extra flavor and moisture retention during slow braising.
- Aji Amarillo peppers: These Peruvian yellow chili peppers have a medium heat with fruity, citrusy notes. If unavailable, substitute with mild yellow chilies mixed with a touch of smoked paprika.
- Quinoa: A gluten-free grain providing a nutty complement to the rich pork and vegetables.
- Root vegetables: Seasonal options like carrots, parsnips, and sweet potatoes add sweetness and earthiness when roasted.
Serving & storage
Serve the braised pork alongside the roasted root vegetables atop a bed of quinoa. Garnish with fresh cilantro if desired. Leftovers can be cooled promptly, stored in airtight containers, and refrigerated for up to 3 days. Reheat gently on the stovetop or in a microwave. For longer storage, freeze portions up to 3 months, thaw overnight in the refrigerator before reheating. Ensure pork is reheated to 75°C (165°F) before serving.
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Chef tips
- Pat the pork shoulder dry before browning to ensure a good sear and develop deeper flavor.
- If using dried Aji Amarillo paste instead of fresh peppers, start with 2 tablespoons and adjust to taste.
- If you prefer to cook on the stovetop instead of oven, braise covered on low heat for about 3 hours, checking liquid levels occasionally.
- Cooling and storing leftovers promptly helps maintain food safety and quality.
Ingredients
- 1.5 kg (3.3 lbs)bone-in pork shoulder, trimmed
- 2 tbspvegetable oil
- 1 largeonion, finely chopped
- 4 clovesgarlic, minced
- 3Aji Amarillo peppers, seeded and chopped (or substitute mild yellow chilies)
- 1 tspground cumin
- 1 tspsmoked paprika
- 150 ml (5 fl oz)dry white wine
- 400 g (14 oz)canned diced tomatoes
- 300 ml (1 1/4 cups)chicken or vegetable broth
- 2 tbsplime juice
- 1 tbspred wine vinegar
- Salt and black pepperto taste
- 600 g (1.3 lbs)mixed root vegetables (carrots, parsnips, sweet potatoes), peeled and chopped
- 2 tbspolive oil
- 200 g (1 cup)quinoa, rinsed
- 500 ml (2 cups)water or broth for quinoa
- Fresh cilantrofor garnish (optional)
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Equipment
- large heavy-bottomed pot or Dutch oven with lid
- baking sheet
- medium saucepan
- mixing bowl
- knife
- cutting board
- spatula or wooden spoon
Nutrition per serving
- Calories620
- Protein45 g
- Carbs40 g
- Fat22 g
Step-by-step
Step 1
Preheat the oven to 160°C (320°F).Step 2
Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Pat the pork shoulder dry and season generously with salt and black pepper. Brown the pork on all sides until golden, about 8 minutes total. Transfer pork to a plate.Step 3
Reduce heat to medium. Add the chopped onion to the pot and sauté until translucent, about 5 minutes. Add the garlic, Aji Amarillo peppers, ground cumin, and smoked paprika. Cook while stirring for 2 minutes until fragrant.Step 4
Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom. Allow the wine to reduce by half, about 5 minutes.Step 5
Add the canned diced tomatoes, chicken broth, lime juice, and red wine vinegar. Stir well and bring to a gentle simmer.Step 6
Return the browned pork shoulder to the pot, nestling it into the sauce. Cover and place the pot in the preheated oven. Braise for 3 hours or until the pork is very tender and easily shredded.Step 7
While the pork is braising, prepare the roasted root vegetables. Toss the chopped root vegetables with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast in the oven at 200°C (400°F) for 35-40 minutes until tender and caramelized, turning halfway through.Step 8
Start the quinoa about 20 minutes before braising ends. Combine rinsed quinoa and water or broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer until liquid is absorbed, about 15 minutes. Remove from heat and let stand 5 minutes, then fluff with a fork.Step 9
Remove the pork from the oven and transfer to a cutting board. Let rest for 10 minutes, then shred the meat with two forks, discarding any bones and excess fat.Step 10
Return shredded pork to the sauce in the pot. Stir gently and adjust seasoning with salt and pepper as needed. Warm through on stovetop over low heat for 5 minutes.Step 11
Serve the braised pork atop quinoa with roasted root vegetables alongside. Garnish with fresh cilantro if desired.
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