Braised Pork Butt With Garlic And Thyme Recipes

BRAISED PORK BUTT WITH CABBAGE, SAUSAGE AND MUSTARD

Steps:

• Fit a wire rack in a sheet tray. Liberally sprinkle the pork shoulder with salt and pepper, then place on the sheet tray and refrigerate, uncovered, 8 hours or up to overnight.
• Heat a large Dutch oven over medium-high heat. Add the sausage to the pan and brown the links on both sides, about 5 minutes per side. Remove the sausage to a plate. Fry the sprigs of rosemary in the fat, flipping frequently, until fragrant, about 1 minute. Remove to the plate with the sausage.
• If the pork shoulder is wet, dry thoroughly with paper towels. Add the pork to the Dutch oven and brown on all sides until deeply browned, about 5 minutes per side. Remove the pork to a large plate or baking dish.
• Add the cabbage and onions to the Dutch oven and sprinkle with salt and pepper. Cook over medium heat until the vegetables have softened slightly, about 5 minutes. Add the potatoes, wine, mustard and caraway seeds and cook until the wine has almost evaporated, another 8 minutes. Return the pork, sausages and fried rosemary sprigs to the Dutch oven, then add the stock and bring to a simmer. Cover and reduce the heat to low. Let braise until the pork is very tender, about 3 hours.
• For a thicker, richer sauce, strain the liquid from the Dutch oven and reduce over medium heat in a small saucepan until it reaches a thin gravy consistency, 7 to 10 minutes. Season the sauce to taste with white wine vinegar, salt and pepper.
• To prepare the horseradish sauce, mix together the sour cream and prepared horseradish (add horseradish a tablespoon at a time to taste if you want a milder sauce). Season with salt and pepper.
• Remove the pork and sausages to a large serving dish. Shred the pork using two forks. Pour the sauce over the top and garnish with fresh parsley. Serve with sour cream horseradish sauce alongside.

PORK ROAST WITH THYME

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• With a small knife, pierce top of roast. Force garlic slices into the cuts. Sprinkle the roast with salt and pepper. Place bay leaves in the bottom of the roasting pan, and set roast on top of bay leaves, fat side up. Mix vinegar and thyme in a small bowl, and pour over the top of the roast.
• Bake in the preheated oven 3 hours, or until an internal temperature of 145 degrees F (63 degrees C) is reached. Using a baster or spoon, baste the drippings over the roast frequently while it is cooking. Let the roast rest for 10 minutes when done before slicing.

GARLIC PORK ROAST WITH THYME

Steps:

• Using a mortar and pestle crush fennel seeds, place in a small bowl.
• Mix in garlic, thyme, oil, dry mustard and salt & pepper to form a paste. Rub all over roast.
• Place roast on a rack in roasting pan. Roast in centre of a 325°F (160°C) convection oven until meat thermometer insterted in the middle registers 160°F (70°C) - about 80 minutes.
• Transfer to cutting board, tent with foil & let stand 10 minutes before slicing.
• If cooking in a conventional oven, set temperature to 325°F (160°C) and roast on middle rack for approximately 2 hours.

BRAISED PORK BUTT WITH GARLIC AND THYME

Steps:

• 1. Heat the oven to 325°F. Put large, deep ovenproof skillet or Dutch oven over medium-high heat. Season the pork generously with salt and pepper. When the pan is hot, add the pork shoulder, fat side down, and cook, turning every 2 to 3 minutes, until browned on all sides, about 10 minutes total. 2. Remove the pork from the pan, and pour off and discard all but 2 tablespoons of the fat. Add the carrots, onion, celery, garlic, thyme, rosemary, and bay leaf to the pan, and reduce the heat to medium. Cook, stirring occasionally, until the vegetables are soft and golden brown, 8 to 10 minutes. Add ½ cup of the wine and stir to scrape up any browned bits from the bottom of the pan. Stir in the parsley, then return the pork shoulder to the pan and add 2 cups water. Cover the pan with foil and then the lid and transfer it to the oven. Cook until the pork is very tender and falling from the bone, about 2½ hours, turning the meat and basting it with the pan juices every 30 minutes or so. 3. Let the pork cool at room temperature for at least 30 minutes, then transfer it to a serving platter. Strain the pan juices into a medium saucepan, then skim off the fat. Add the remaining 2 tablespoons wine, then turn the heat to high and bring the pan sauce to a boil. Drizzle the pan sauce over the pork and serve immediately. (Store leftover pork shoulder wrapped in foil or plastic wrap in the refrigerator for up to several days.)

BRAISED PORK AND VEGETABLES

Steps:

• Stir fry pork in oil in skillet until brown; drain on paper towels.
• Stir fry onion and garlic in same skillet until tender.
• Stir in pork, carrots, first amount of water, bouillon powder, basil, thyme and pepper.
• Heat to boiling; reduce heat, cover and simmer 15 minutes.
• Add 1/2 cup water and the Brussels sprouts; heat to boiling.
• Reduce heat and simmer until all is tender; about 15 min more.
• Cook spaghetti as directed on package.
• Stir margarine and cheese.
• Serve pork and vegetables over spaghetti.