If you've been reading this blog for awhile, you know that I love to cook and bake. You might also recall that certain foods intimidate me a bit. I've wanting to make this recipe for braised Pork Shoulder for a while. We decided to make it over the holiday weekend, then eat the leftovers all week. It was delicious!!!
Here's the recipe:
6 ounces pancetta, finely chopped
2 medium onions, thinly sliced
1 bone-in pork shoulder (6 to 7 pounds), skin on (if making potatoes), room temperature
Coarse salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
1 head garlic, minced
2 teaspoons fennel seeds, toasted and ground
1 teaspoon crushed coriander seeds
2 cups Belgian-style ale
1 cup homemade or store-bought low-sodium chicken stock
Preheat oven to 300 degrees. Crisp pancetta in a large Dutch oven over medium-low heat, until fat is rendered, about 10 minutes. Transfer to a plate using a slotted spoon.
Add onions to Dutch oven. Cook over medium-high heat, stirring occasionally, until caramelized, about 25 minutes. Transfer to plate using slotted spoon.
Season pork with salt and pepper. Add oil to Dutch oven, and sear pork, fat side down, until golden, about 5 minutes. Flip, and repeat.
Add garlic and spices to pot. Cook until fragrant, about 1 minute. Add ale, stock, pancetta, and onions; bring to a simmer. Transfer to oven, and braise pork, covered, basting every hour, until meat is falling off the bone, about 4 hours.
Shred meat (just what you're using) using 2 forks, and drizzle with warm skimmed jus.
Serving idea: Pile shredded pork on creamy polenta. Drizzle with jus.
We had ours with polenta that I fried in a frying pan. Then, we had some of the leftovers atop egg noodles with the jus. I've also been enjoying the meat plain with veggies. I think it might also be delicious on a toasted bun as well.
I did buy a 7lb shoulder, and it was a lot! Next time I'll try to find a smaller cut.
Don't forget that I'm selling a Lilly dress and a Kate Spade purse. Accepting all offers!!
20 hours ago