I’m obsessed. I can’t help it. I’m braising everything I can find. Last week short ribs, now the humble pork shoulder. Beware, there will be more – I’ll be bringing you braised recipes from now until next summer. I think a leg of lamb will be next. It’s only right, being I’m from New Zealand and all.
So, I don’t really cook that much pork. Well, if you don’t count bacon, I don’t cook that much pork. Bacon is in a food group all of its own. Bacon makes everything better. With pork, I have tried to roast it and grill it but it always comes out just okay. I’m not really interested in just okay, I aim for amazing. I like braising because I can’t mess it up and the result is always pretty much spectacular.
This is the perfect Sunday supper dish. I love Sunday suppers, everyone comes over and hangs out, totally casual and relaxed. I prefer to keep it super informal and to serve food that does not require me to be in the kitchen all day. This braised pork was amazing (I kinda impressed myself, all things considered), it had the perfect flavor and it melted in your mouth.This type of meal certainly fits that bill. Give this recipe a shot, it won’t disappoint.
In my braised short rib post last week, I talked a lot about the importance of the meat being at room temperature and very dry. This ensures a great browned crust.
Brown the pork shoulder on all sides and set it aside.
Add your mirepoix to the pan along with the flour. Cook until softened.
Deglaze with cider or apple juice, which ensures you get great flavor.
Add the pork back into the pot. Fill with stock until an inch or so of the pork is exposed. Cover with parchment paper and then the lid. Cook at 300 for 4 to 5 hours or until the meat is tender.
Now a note on the roasted root vegetables. I don’t really have a recipe for these because they are so simple to make, I promise. All you need to do is pick your favorite root vegetables (I did parsnips, yams, fingerling potatoes and butternut squash), cut them up to be approximately the same size, toss them with a little bit of olive oil, salt and pepper and put them in the oven at 300 for 1 hour or until tender. That’s all. I promise.
A great dinner for a family or a crowd. Enjoy!
Braised Pork Shoulder
One 5-pound boneless pork shoulder roast, trimmed
Salt and pepper
2 tablespoons extra-virgin olive oil
1 onion, diced
3 ribs celery, diced
3 carrots, cut into thin rounds on the biase
3 cups apple cider or juice
2 cups chicken or veggetable stock
3 fresh sage leaves, whole
3 bay leaves, whole
3 tblsp flour
Heat the oven to 300 degrees.
Season the pork with salt and pepper. In a large, heavy skillet or dutch oven, heat the olive oil over medium heat. Add the pork roast and cook, turning, until browned, about 15 minutes. Remove and let rest on a platter.
Add the onion,celery, carrots and flour and cook until softened. Deglaze with the apple cider/juice. Arrange the pork on top and pour in the stock until about 1 inch of meat is exposed. Scatter the sage and bay leaves. Cover and cook on low heat until tender, about 4 – 5 hours
Transfer the pork to a cutting board and thickly slice. Skim the fat from the gravy. Serve the pork with the gravy.
what if you where to offer cooking classes? Once every two months or something, teaches us novicest…pretty please…and then we can drink wine!!!!
What do you do with the vegetables that cook with the meat? Do you discard those once the pork is done?