Spicy Peruvian Pork

Dive into the bold and vibrant flavors of Spicy Peruvian Pork, a comforting and irresistible dish that showcases the rich culinary heritage of Peru. Tender, slow-cooked pork shoulder is infused with the fiery, smoky notes of aji panca and aji amarillo pastes, balanced perfectly with aromatic seasonings like cumin, smoked paprika, and oregano. Marinated to perfection and simmered until fork-tender, the pork is bathed in a deeply flavorful, tangy sauce created with red wine vinegar and fresh lime juice. This mouthwatering recipe is ideal for serving with rice, quinoa, or roasted vegetables, and it’s garnished with fresh cilantro for a zesty finish. Perfect for family dinners or special occasions, Spicy Peruvian Pork brings authentic South American spice and warmth to your table.

Nutriscore Rating: 63/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 6

Ingredients

• 2 lbs pork shoulder (boneless)
• 3 tbsp aji panca paste (Peruvian red pepper paste)
• 2 tbsp aji amarillo paste (Peruvian yellow pepper paste)
• 4 pieces garlic cloves (minced)
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 3 tbsp fresh lime juice
• 3 tbsp olive oil
• 2 tbsp red wine vinegar
• 2 tsp salt
• 1 tsp black pepper
• 2 tbsp cilantro (chopped, for garnish)
• 1 piece white onion (julienned)
• 1 cup water or chicken stock

Directions

Step 1

Cut the pork shoulder into large chunks, about 2 inches in size. Set aside.

Step 2

In a large bowl, combine the aji panca paste, aji amarillo paste, minced garlic, ground cumin, smoked paprika, dried oregano, lime juice, olive oil, red wine vinegar, salt, and black pepper. Mix well to form a marinade.

Step 3

Add the pork chunks to the marinade and ensure each piece is thoroughly coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to fully infuse.

Step 4

Preheat a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add a splash of olive oil to the pot.

Step 5

Once hot, sear the pork chunks in batches until they develop a golden-brown crust on all sides. Remove the pork and set aside.

Step 6

In the same pot, add the julienned white onion and sauté until softened and lightly browned, about 5 minutes.

Step 7

Return the seared pork to the pot, along with any leftover marinade. Pour in the water or chicken stock to mostly submerge the pork (add more liquid if needed).

Step 8

Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot with a lid and let it simmer for about 2.5 to 3 hours, or until the pork is fork-tender and the liquid has reduced to a thick, flavorful sauce.

Step 9

Once cooked, taste and adjust the seasoning with additional salt or lime juice, if needed.

Step 10

Serve the Spicy Peruvian Pork hot, garnished with freshly chopped cilantro. Pair it with rice, quinoa, or roasted vegetables for a complete meal.

Nutrition Facts

Serving size	(1523.0g)

Amount per serving	% Daily Value*
Calories	2807.3

Total Fat 225.0g	0%
Saturated Fat 70.2g	0%
Polyunsaturated Fat 4.0g
Cholesterol 635.0mg	0%
Sodium 5583.7mg	0%
Total Carbohydrate 35.1g	0%
Dietary Fiber 7.2g	0%
Total Sugars 11.9g
Protein 168.2g	0%

Vitamin D 0IU	0%
Calcium 225.3mg	0%
Iron 15.1mg	0%
Potassium 3120.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 71.3%

Protein: 23.7%

Carbs: 4.9%