Coriander and Grapefruit Costa Rican Pork Shoulder Pilaf

Method

1. Sauté onions and garlic with ground coriander. 2: Add grapefruit zest to the rice before broth.
2. Heat olive oil in a pan. Sauté onion and garlic until fragrant.
3. Add zucchini and cook 3 minutes. Stir in rice and pork.
4. Pour in chicken broth, bring to a boil, then reduce heat. Cover and simmer 18 minutes.
5. Let rest 5 minutes before serving.
6. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.