Braised Pork Shoulder

Braised Pork Shoulder
4-5 lb Pork Shoulder, bone in
4 carrots, rough chop
5 ribs of celery, rough chop
1 medium sweet onion, rough chop
3 cloves garlic, smashed
2 bay leafs
4 sprigs of thyme
1 C chicken stock
1 1/2 C red wine
salt & fresh ground pepper
Preheat oven to 325
To prepare the pork shoulder, pat dry with paper towels and score fat cap in a
diamond pattern without cutting into flesh. Pat dry again and season liberally
with salt and fresh ground pepper.
In a large dutch oven, heat 4 tablespoons olive oil until smoking. Add pork and
brown until golden. Remove pork and add mirepoix, sauteing for 4 minutes before
adding garlic. Saute 1 more minute and add thyme. Deglaze with red wine and
chicken stock, scraping bottom to loosen browned bits of flavor. add bay leaf and
season with salt and pepper. Allow the stock/wine to come to a boil. Cover with a
tight fitting lid and transfer to the oven. Cook 3 1/2 hours or until fork tender.
The purpose of the tight fitting lids is to keep the liquid from evaporating during
the long cooking period. If you're lid isn't tight fitting you can either place
parchment paper between the lid and pan. Or you can cover with plastic wrap and
foil to create a tight cooking medium.
Braises are typically better prepared the day before and allowed to sit
overnight as the flavors meld together. To finish the sauce the next day. Remove
pork and vegetables. Remove coagulated fat, transfer braising liquid to a
separate pan and simmer until reduced by half. Meanwhile, heat pork and
transfer to a serving platter, cover with foil to retain heat. If the sauce is not
thickened to your liking, add paste of flour and softened butter (buerre manie)
to thicken it more.
Pour reduced braising liquid over pork and serve.

Noon Cooking - January 16, 2012