Vigorón with a Twist

Ingredients

• 2 pounds (900g) yuca 2 pounds (900g) yuca
• 1 pound (450g) pork shoulder, cut into chunks 1 pound (450g) pork shoulder, cut into chunks
• 4 cups (960ml) water 4 cups (960ml) water
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon garlic powder 1 teaspoon garlic powder
• 1 teaspoon onion powder 1 teaspoon onion powder
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper 1/4 teaspoon cayenne pepper
• 1 small head of cabbage, thinly sliced 1 small head of cabbage, thinly sliced
• 1 red onion, thinly sliced 1 red onion, thinly sliced
• 1/4 cup (60ml) lime juice 1/4 cup (60ml) lime juice
• 2 tablespoons olive oil 2 tablespoons olive oil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 45g, 3g
• Protein: 28g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, bring the water to a boil. Add the yuca and cook until tender, about 20 minutes. Drain the yuca and let it cool.
2. 2.
   In a bowl, combine the salt, cumin, oregano, paprika, garlic powder, onion powder, black pepper, and cayenne pepper. Rub the spice mixture all over the pork chunks.
3. 3.
   Heat a large skillet over medium-high heat and add the pork chunks. Cook until browned on all sides, about 5 minutes.
4. 4.
   Transfer the pork to a slow cooker and cook on low heat for 6-8 hours, or until the pork is tender and easily shreds.
5. 5.
   In a separate bowl, combine the cabbage, red onion, lime juice, olive oil, salt, and pepper. Toss well to coat the cabbage in the dressing.
6. 6.
   Cut the cooled yuca into bite-sized pieces and fry them in a skillet with a little oil until golden and crispy.
7. 7.
   To serve, place a portion of fried yuca on a plate, top it with the shredded pork, and garnish with the cabbage slaw.

Treat your ingredients with care...

• Yuca — Make sure to remove the tough outer skin before boiling and frying. Be cautious while frying as the yuca may splatter.
• Pork shoulder — For maximum flavor, marinate the pork overnight in the spice mixture before cooking. Slow-cooking will result in tender and juicy meat.

Tips & Tricks

• If yuca is not available, you can substitute it with boiled and fried plantains for a different twist.
• Adjust the level of spiciness by increasing or decreasing the amount of cayenne pepper in the spice rub.
• Serve Vigorón with a side of Nicaraguan hot sauce for an extra kick of flavor.
• For a healthier version, you can bake the yuca instead of frying it.
• Leftover Vigorón can be stored in the refrigerator for up to 3 days. Reheat it in the oven or microwave before serving.

Serving advice

Serve Vigorón as a main course, accompanied by a side of Nicaraguan hot sauce and a fresh green salad.

Presentation advice

Arrange the fried yuca on a plate, creating a bed for the shredded pork. Top it with the vibrant cabbage slaw, allowing the colors to pop. Garnish with a sprig of fresh cilantro for an added touch of freshness.