Slow-Braised Pork Shoulder with Bitter Orange and Star Anise

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-08 · Updated 2026-07-08

A tender pork shoulder slow-cooked in a fragrant broth with bitter orange peel and star anise, creating a complex, slightly bitter-sweet flavor profile. This caribbean-inspired pork ready in about 200 minutes pairs cut into 3-inch chunks pork shoulder, olive oil, dried bitter orange peel 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.

Ingredients

• 3 lbs, cut into 3-inch chunks pork shoulder
• 2 tbsp olive oil
• 1 tbsp, dried bitter orange peel
• 3 whole pods star anise
• 6, smashed garlic cloves
• 1 large, sliced yellow onion
• 3 cups chicken broth
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 tbsp brown sugar

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Season 3 lbs pork shoulder chunks with 1 1/2 tsp salt and 1 tsp black pepper, then brown in batches for 4-5 minutes per side until deeply caramelized.
2. Step 2: Remove pork and add 1 large sliced yellow onion and 6 smashed garlic cloves to the pot, sautéing for 5 minutes until softened and fragrant.
3. Step 3: Return pork to the pot and add 3 cups chicken broth, 1 tbsp dried bitter orange peel, 3 whole star anise pods, and 1 tbsp brown sugar.
4. Step 4: Bring the liquid to a simmer, cover, reduce heat to low, and braise gently for 3 hours until the pork is fork-tender and infused with bittersweet citrus and spice notes.