Orange and Cardamom Braised Pork Shoulder

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender pork shoulder slowly braised in a fragrant orange and cardamom spiced broth, perfect for a comforting family meal. This Middle Eastern-inspired Mother’s Day recipe, ready in about 200 minutes, pairs pork shoulder, cut into 3-inch chunks, orange juice, orange zest for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 180 min Serves 6 Middle Eastern cuisine 450 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

3 lbs pork shoulder, cut into 3-inch chunks
2 cups orange juice
1 tbsp orange zest
8 whole green cardamom pods
1 large onion, sliced
4 garlic cloves, smashed
3 tbsp olive oil
1 cup chicken broth
1 tsp sea salt
1 tsp black pepper
1/4 cup fresh cilantro, chopped

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Season 3 lbs pork shoulder chunks with 1 tsp sea salt and 1 tsp black pepper, then sear in batches until browned on all sides, about 4 minutes per batch. Remove pork and set aside.
Step 2: Add 1 large sliced onion and 4 smashed garlic cloves to the pot and sauté for 5 minutes until softened and fragrant.
Step 3: Stir in 2 cups orange juice, 1 tbsp orange zest, 8 whole green cardamom pods, and 1 cup chicken broth. Return pork to the pot, bring to a simmer, then reduce heat to low.
Step 4: Cover and braise gently for 2.5 to 3 hours until pork is fork-tender and infused with the orange-cardamom flavor.
Step 5: Remove pork pieces and reduce braising liquid uncovered over medium heat for 10 minutes until slightly thickened. Serve pork drizzled with sauce and sprinkled with 1/4 cup chopped fresh cilantro.