Mix up your daily dinner routine with this delicious recipe from Dave Matthews Bands’ Head Chef Fiona Bohane. The best part? Chef Fiona’s Mojo Braised Pork Shoulder pairs perfectly with The Dreaming Tree’s new Pinot Noir!

Chef Fiona Bohane’s Mojo Braised Pork Shoulder

Pair With: The Dreaming Tree Wines Pinot Noir


  • 1 whole boneless pork shoulder, 3-4lbs, cut in half

  • 2 tbsp. canola oil

  • 1 bottle beer, preferably Mexican lager

  • 8 cloves garlic, crushed

  • 1 large thumb ginger, peeled and thin sliced

  • 1 white onion, chopped

  • ½ bushel oregano leaves, chopped

  • 1 bushel cilantro, chopped including stems

  • 1 jalapeno, seeds removed, chopped

  • 2 tbsp. brown sugar

  • zest of 1 orange

  • zest of 1 lime

  • 1 ½ cups of orange juice

  • 1 cup lime juice

  • 2 tbsp. white vinegar

  • salt

  • pepper

dreaming tree wines
The Dreaming Tree Wines

Spice Rub Ingredients:

  • 1 tbsp. salt

  • 1 tbsp. black pepper

  • 1 tbsp. cumin

  • 1 tbsp. garlic powder

  • ½ tbsp. coriander

  • large pinch cayenne


  • Pre-heat oven to 325

  • Season pork on all sides with spice rub

  • Over medium heat and using canola oil, brown all sides of meat

  • Place in an oven safe pan, with high sides so the pork fits in one layer but is not cramped

  • Deglaze pan with beer, scraping up any bits stuck to the bottom of pan, pour over pork

  • Add all remaining ingredients to the pan and cover with parchment paper and wrap with foil

  • Braise pork in oven for 3-4 hours, turning meat once an hour

  • Meat is done when a fork easily pierces the meat and it falls apart

  • Let the meat rest for about 20 minutes

  • Remove the meat from the liquid, skim the fat off the top of the braising liquid, If the sauce is thin reduce to desired consistency and flavor, season to taste

  • Break the pork into chunks or shred, pour the sauce over the pork and serve

  • Delicious with white rice, black beans and sweet plantains (if you can find them)