BRAISED PORK SHOULDER
Steps:
- Using a spice grinder, grind the coriander and cumin seeds until they are a fine powder.
- Preheat the oven to 375 degrees F.
- Sprinkle the pork shoulder with the ground spices and salt, then tie each piece so they cook evenly.
- Coat a Dutch oven with olive oil and bring to a high heat. Brown the first pork on all sides. Remove the pork from the pan and reserve. Ditch the fat in the pan and give a few drops of new oil. Repeat with the second pork and remove.
- Lower the heat to medium and toss in the fennel and onions and season them with salt and a sprinkle of crushed red pepper. Cook the onions and fennel until they are soft and very aromatic, 7 to 8 minutes. Add the garlic and ginger and cook 2 to 3 minutes longer.
- Add the wine and reduce by half. Stir in the mustard and add the bay leaves and thyme. Return the pork to the Dutch oven and add stock to the pan until it comes halfway up the side of the pork. Add salt if needed. Bring the liquid to a boil, cover and put the Dutch oven in the preheated oven.
- After 1 hour, turn the pork over and add more liquid to the pan if the liquid level has gone down. Cover and return to the oven for 1 hour.
- Turn the pork back over and return to the oven without the lid and cook for 45 more minutes. The liquid should concentrate.
- Remove the pan from the oven, remove the pork and reserve for 15 minutes, tented with aluminum foil. Skim any excess fat from the pan and reduce the pan juices, if needed.
- Slice the pork and serve with onions, fennel and juices.
- Wine Pairing Suggestion: Pinot Grigio
BRAISED PORK SHOULDER
Make an irresistible dinner (or three!) with a slow-cooked pork shoulder that has the perfect flavors for a cool evening. Use this recipe to make Open-Faced Porchetta Sandwich with Caramelized Apples or Ribbon Pasta With Pork Ragu and Fresh Sage. Use the pork skin to make Roasted Baby Potatoes with Cracklings and Chives.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 4h50m
Number Of Ingredients 10
Steps:
- 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.
GOAT SHOULDER BRAISED WITH PRUNES AND PRESERVED LEMONS
Goat is a delicious, mild-flavored meat that is overlooked in the U.S. This recipe results in a tender, savory dish that, while unusual, is still basically good old comfort food. This would be great to serve with Israeli-style couscous; alternatively, you could add some potato chunks to the pan halfway through the cooking.
Provided by Always Cooking Up Something
Categories Everyday Cooking
Time 2h30m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Heat the oil in a Dutch oven over medium-high heat. Season the goat shoulder with salt and pepper, and place into the pan. Brown quickly on all sides. Add the onions to the pan, and cook, stirring constantly until browned. Mix in the prunes and preserved lemon; cook and stir for a few minutes to blend the flavors. Pour in the red wine and chicken broth, and bring to a simmer.
- Cover the Dutch oven, and bake for 2 hours, or until meat is so tender that it falls off of the bone.
Nutrition Facts : Calories 306 calories, Carbohydrate 12 g, Cholesterol 107.5 mg, Fat 9 g, Fiber 1.4 g, Protein 39.3 g, SaturatedFat 2 g, Sodium 905.2 mg, Sugar 7.4 g
BRAISED PORK SHOULDER
Make and share this Braised Pork Shoulder recipe from Food.com.
Provided by Barb G.
Categories Pork
Time 5h
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Generously salt and pepper the pork shoulder and let meat come to room temperature (about 2 hours) Preheat oven to 325°F.
- Add olive oil to a large, deep pan, Over medium-high heat, sear pork until brown on all sides; set aside.
- Dump excess oil from pan, leaving a coating of oil.
- Add onions to pan and sweat over low heat until translucent.
- Return pork to pan and add remaining ingredients.
- Cover and place in oven, and cook for 2 to 3 hours (internal temperature should be about 140-150°F) or cook on stove top for 2 to 3 hours over low heat.
- Remove pork from pan and let rest 10-15 minutes before slicing.
- Serve with a starch and vegetables.
BRAISED PORK SHOULDER WITH QUINCE
Provided by Bruce Aidells
Categories Pork Braise Marinate Father's Day Dinner Quince Carrot Fall Pomegranate Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Diabetes-Friendly
Yield Makes 8 to 10 servings
Number Of Ingredients 23
Steps:
- Stir paprika, 1 1/2 teaspoons coarse kosher salt, 1 teaspoon black pepper, coriander, ginger, allspice, and cinnamon in small bowl to blend. Spread spice mixture all over pork shoulder. Wrap in plastic and refrigerate overnight.
- Preheat oven to 325°F. Melt butter with oil in heavy large oven-proof pot over medium-high heat. Add pork shoulder and brown on all sides, about 10 minutes. Transfer pork to plate. Pour off all but 2 tablespoons drippings from pot and reduce heat to medium. Add quince to pot. Sauté until cut sides are lightly browned, 5 to 7 minutes. Using slotted spoon, transfer quince to bowl. Add onions, celery, and carrot to pot. Sauté until vegetables begin to soften, about 10 minutes. Add garlic; auté1 minute. Add pomegranate juice and chicken broth. Bring to boil, scraping up browned bits. Add red currant jelly, bay leaves, and thyme, then quince. Return pork to pot, fat side up. Cover pot with foil, then lid; place in oven.
- Braise pork until very tender and thermometer inserted into center registers 165°F, basting occasionally, about 2 hours 15 minutes. Cool pork uncovered at room temperature 1 hour. Chill uncovered until cold, then cover and chill at least 1 day and up to 3 days.
- Preheat oven to 350°F. Transfer pork to work surface. Cut off string. Cut pork crosswise into 1/2-inch-thick slices. Overlap slices in 13x9x2-inch baking dish. Using slotted spoon, arrange vegetables and quince around pork. Boil juices in pot until thickened enough to coat spoon, about 15 minutes. Season with coarse kosher salt, pepper, and lemon juice to taste. Pour over pork. Cover and bake until heated through, about 30 minutes.
- Sprinkle pork with chopped mint; surround with lemon wedges and serve.
MILK-BRAISED PORK WITH LEMON AND SAGE
Braising pork shoulder produces a fall-apart tender roast. And when milk is the braising liquid, what results is a sauce that is reminiscent of flavorfully infused ricotta.
Provided by Molly Baz
Categories Pork Braise Sage Milk/Cream Chard Lemon Dinner Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 6-8
Number Of Ingredients 8
Steps:
- Preheat oven to 250°F.
- Heat oil in a large Dutch oven or heavy pot over medium-high until shimmering. Season pork all over with salt and pepper and cook, turning occasionally, until browned on all sides, 12-15 minutes. Pour off excess fat from pot. Add sage, lemon peel, and milk. Bring to a boil, then reduce heat to medium-low. Cover pot and transfer to oven. Roast pork until very tender, 3 1/2-4 hours.
- Transfer meat to a serving platter. Discard lemon peel, then gently toss Swiss chard in remaining sauce in pot until wilted. Using tongs, transfer Swiss chard to platter alongside pork. Top both with remaining sauce and serve.
ITALIAN BRAISED PORK SHOULDER
This is a tasty, quick prep meal of braised pork that can be used in versatile ways. It can be assembled quickly in the morning or the night before for a slow cooker meal. You can add potatoes or other veggies for a stew, or reserve the liquid to pour over rice. My kids love the leftover liquids turned into gravy for mashed potatoes or mashed cauliflower.
Provided by Alison Willette
Categories World Cuisine Recipes European Italian
Time 2h45m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Rinse and dry pork roast. Season all sides with salt and pepper.
- Heat olive oil in a cast iron skillet over medium-high heat. Add roast to the hot skillet; turn and sear until browned and crisp, about 3 minutes per side. Transfer roast to a large lidded baking dish, leaving pan drippings in the skillet.
- Add carrots, onion, shallot, and garlic to the hot skillet and reduce heat to medium. Saute in the pan drippings until the onion has softened and turned translucent, about 5 minutes; do not overcook.
- Pour red wine, beef broth, and tomato puree over the roast in the baking dish. Add sauteed vegetables, parsley, and thyme.
- Cover and bake in the preheated oven until meat pulls apart easily, 2 to 3 hours.
Nutrition Facts : Calories 492.1 calories, Carbohydrate 16.6 g, Cholesterol 89.1 mg, Fat 28.4 g, Fiber 2.8 g, Protein 26.3 g, SaturatedFat 8.9 g, Sodium 680 mg, Sugar 6.6 g
PORK BRAISED IN MILK AND CREAM
Provided by Gabrielle Hamilton
Categories dinner, main course
Time 1h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Place pork in a container, and rub all over with chopped sage and chopped garlic. Cover, and refrigerate overnight. The next morning, bring to room temperature. Scrape off and discard sage and garlic; season generously with salt and pepper.
- In a deep, heavy casserole or Dutch oven fitted with a lid, heat olive oil over medium-high heat. Add pork loin, and brown very well on all sides, about 20 minutes. Meanwhile, in a saucepan, combine milk, half-and-half and cream. Bring to a boil, then shut off heat. Using a vegetable peeler, remove peel from lemons in long strips. Set peel aside, and reserve fruit for another use.
- When pork is browned, transfer it to a plate and discard fat that's in casserole. Reduce heat to medium, and add butter to pan. When it is foamy, add garlic cloves. Stir until lightly browned on edges. Add sage leaves, and stir to coat. Put pork back in casserole, and pour in enough of the warm milk mixture to come 1/2 to 2/3 up the sides of pork. Bring to a simmer, add lemon zest and season to taste with salt.
- Partly cover, and simmer until an instant-read thermometer registers 140 degrees (about 15 to 30 minutes; cooking time will vary according to shape of roast and degree of browning). Liquid will form a skin and custard around pork. Shut off heat, and allow to cool. Cover, and refrigerate until shortly before serving.
- To serve, remove pork from milk mixture and carve into 1/8-inch slices. Meanwhile, place casserole over medium heat and reduce liquid to a soupy custard. While the liquid is still a little loose, return sliced pork to casserole and spoon sauce on top. Allow pork to heat through. Serve, spooning some custard, lemon zest and sage on top and sprinkling with coarse salt.
Nutrition Facts : @context http, Calories 1263, UnsaturatedFat 42 grams, Carbohydrate 30 grams, Fat 104 grams, Fiber 5 grams, Protein 57 grams, SaturatedFat 55 grams, Sodium 1564 milligrams, Sugar 16 grams, TransFat 0 grams
BRAISED PORK SHOULDER IN LEMON CREAM
Shoulder or sirloin cuts work well. Think a pork cottage roll roast is same thing. The meat amount could be bigger, but that kettle, meat, and liquid are REALLY heavy--- and timing would need adjusting. I serve this with mashed potatoes and steamed vegetables. Remember to leave room for dessert! Pie is always nice. :) Recently made this with a pork sirloin roast with bone in a 5 pounder (great buy too)-came out moist and sliceable.
Provided by WiGal
Categories Pork
Time 3h10m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 300 degrees Fahrenheit.
- Put onion into roasting pan.
- In cup, mix flour, salt, and pepper; rub onto roast.
- Melt butter in 12 inch skillet on medium, brown pork on all sides, about 15 minutes; put pork into roasting pan.
- To same 12 inch skillet, add garlic, sage or thyme, cream, and wine or broth; bring to a boil; pour into roasting pan.
- Cover, put in oven for 1 hour and 30 minutes.
- Remove cover, braise for about one hour and 10 minutes. Check center of meat with thermometer-when inside reaches 150 degrees Fahrenheit, transfer to cutting board and tent with foil while making sauce. The temperature should raise to 160 degrees while resting.
- While meat rests, remove fat from liquid.
- Set pan on burner at a bit higher than medium heat, simmer liquid, add Wondra; add zest to sauce, stir and simmer until smooth. Taste test for seasonings.
- Slice your meat and serve with sauce.
Nutrition Facts : Calories 779.6, Fat 63.1, SaturatedFat 28, Cholesterol 240, Sodium 547.4, Carbohydrate 8, Fiber 0.8, Sugar 1.2, Protein 40.9
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