Caucasus Style Braised Pork Shoulder Recipes

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ASIAN BRAISED PORK SHOULDER



Asian Braised Pork Shoulder image

Provided by Anne Burrell

Categories     main-dish

Time 2h35m

Yield 4 servings

Number Of Ingredients 13

Extra-virgin olive oil
One 3-pound pork shoulder, cut into 4 to 5 pieces
Kosher salt
5 cloves garlic, smashed and finely chopped
One 2-inch piece ginger, peeled and grated
1/2 cup soy sauce
1/2 cup rice wine vinegar
3 to 4 cups chicken stock
1 cup oyster sauce
1/2 cup brown sugar
1/4 cup sambal oelek
3 star anise
Zest and juice of 1 orange, zest removed in wide strips with a peeler

Steps:

  • Preheat the oven to 300 degrees F.
  • Coat a large wide ovenproof pan or Dutch oven with olive oil and bring the pan to high heat. Sprinkle the pork with salt and brown it on all sides. Remove from the pan and reserve.
  • Ditch the fat from the pan and add a few drops of fresh oil. Toss in the garlic and ginger and cook for 1 to 2 minutes. Add the soy sauce and rice vinegar and reduce by half. Add the 3 cups chicken stock, oyster sauce, brown sugar, sambal, star anise, orange zest and juice. Stir to combine, bring to a boil and reduce to a simmer. Taste to make sure it is delicious and adjust the seasoning if needed.
  • Return the pork to the pan, cover and put in the oven. Braise the pork for 2 hours, turning it over once. If the liquid reduces too much during the cooking process, add the remaining 1 cup chicken stock. Remove the lid for the last 30 minutes of cooking.
  • When the pork is VERY tender, remove the pan from the oven. Remove the pork, place the pan over medium heat, bring the liquid to a simmer and cook until the liquid reduces to a sticky sauce consistency.
  • Serve the pork draped with the sauce.

CAUCASUS-STYLE BRAISED PORK SHOULDER



Caucasus-Style Braised Pork Shoulder image

Categories     Garlic     Herb     Onion     Pork     Braise     Marinate     Gourmet

Yield Makes 4 to 6 servings

Number Of Ingredients 13

4 large garlic cloves
3 teaspoons kosher salt
2 teaspoons coriander seeds
1 teaspoon fenugreek seeds
3/4 teaspoon dried hot red-pepper flakes
4 tablespoons olive oil
1 (5-pound) bone-in pork shoulder roast (also called picnic roast), trimmed of excess fat and skin discarded
1 large red onion, chopped
2 cups water
1/2 cup chopped fresh cilantro
1 tablespoon red-wine vinegar
Special Equipment
an electric coffee/spice grinder

Steps:

  • Mince garlic, then mash to a paste with 2 teaspoons kosher salt using a heavy knife. Grind coriander and fenugreek seeds and red-pepper flakes to a powder in grinder, then stir together with garlic and 2 tablespoons oil in a small bowl. Make 2-inch-deep slits all over meat with a small sharp knife and push some of paste into slits. Rub remaining paste all over meat. Put pork in a bowl and marinate, covered and chilled, at least 8 hours.
  • Bring meat to room temperature, about 1 hour.
  • Put oven rack in lower third of oven and preheat oven to 350°F.
  • Heat remaining 2 tablespoons oil in a wide 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then brown pork on all sides, turning with tongs and a large kitchen fork, about 8 minutes total. Transfer pork to a large plate and cook onion in fat remaining in pot, stirring occasionally and scraping up brown bits, until beginning to brown, 7 to 8 minutes. Return pork to pot and add water and remaining teaspoon kosher salt. Bring to a boil, then cover tightly with lid and transfer to oven. Braise, turning meat once, until very tender, about 3 hours. Cool pork in pan juices completely, uncovered, about 1 1/2 hours, then chill, covered, at least 8 hours.
  • Put oven rack in lower third of oven and preheat oven to 350°F.
  • Remove fat from surface of pan juices and reheat pork (with pan juices), covered, in oven 1 hour. Transfer pork to a platter using cleaned tongs and large fork. Stir cilantro, vinegar, and table salt and pepper to taste into pan juices and serve with pork.

BRAISED PORK SHOULDER



Braised Pork Shoulder image

Provided by Anne Burrell

Categories     main-dish

Time 3h45m

Yield 8 servings

Number Of Ingredients 15

2 tablespoons coriander seeds, toasted
2 tablespoons cumin seeds, toasted
One 4-pound boneless pork picnic shoulder, sliced in half along the grain
Kosher salt
Extra-virgin olive oil
1 fennel bulb, sliced
1 large onion, sliced
Pinch crushed red pepper
4 cloves garlic, smashed and finely chopped
2-inch piece fresh ginger, peeled and finely grated
2 cups dry white wine
1/4 cup Dijon mustard
3 bay leaves
1 bundle fresh thyme
3 to 4 cups chicken stock

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



Braised Pork Shoulder image

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

4 -6 lbs boneless pork shoulder
2 -3 tablespoons olive oil
1 onion, cut in half, then thinly sliced
4 medium tomatoes, seeded and chopped
4 -6 garlic cloves, peeled, and chopped
1/2 teaspoon cumin
2 -4 sprigs fresh oregano
2 whole cloves
2 bay leaves
2 dried chipotle peppers
1/4-1/2 cup water
salt and pepper

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.

CATALAN BRAISED PORK SHOULDER WITH DRIED FRUIT



Catalan Braised Pork Shoulder With Dried Fruit image

(Porc Guisata Amb Fruita Seca) Moist slow cooking brings out the best in a humble cut like pork shoulder, making it fit for the most festive occasions. The sauce, enhanced with dried fruit and a whiff of cinnamon, is classically Catalan. Try to get best-quality organic dried cherries and apricots, ones that have some tartness. If you're using ordinary dried fruit, you might want to reduce the amount slightly, so the dish doesn't come out overly sweet. Alternatively, you can add a splash of red wine vinegar to the sauce at the end. The dish is best made ahead; cool the pork in the sauce and slowly reheat it. If you prefer, this recipe is also great made with a 2 to 3 pound boneless pork loin, which should be cooked until it registers 150º on a meat thermometer (it will take about 45 minutes). Adapted from "The New Spanish Table" cookbook.

Provided by TxGriffLover

Categories     < 4 Hours

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 15

1 boneless pork shoulder, such as Boston Butt (about 4 pounds, trimmed of excess fat)
salt & freshly ground black pepper (kosher or sea)
2 medium garlic cloves, crushed with a garlic press
3 tablespoons light olive oil
1 medium onion, chopped
1 carrot, diced
1 cup peeled white pearl onion
1/4 cup kirsch (or brandy)
2 cups full-bodied dry red wine (with a lively acidity)
1 cup stock (beef or chicken or both)
3/4 cup pitted dried sour cherries
1/2 cup dried apricot (preferably Californian, halved or quartered if large)
1 large bay leaf
1 small piece cinnamon stick
2 fresh rosemary sprigs

Steps:

  • Preheat oven to 325º.
  • Using kitchen string, tie the pork shoulder crosswise, spacing the ties 1 inch apart. Rub the pork generously with salt and pepper and the garlic.
  • Heat 2 tablespoons of the olive oil in a 5 to 6 quart flameproof casserole or Dutch oven over high heat until almost smoking. Add the pork and cook until richly browned on all sides, about 8 minutes total. Add the remaining oil while the pork browns, if the casserole looks too dry. Transfer the pork to a bowl. Add the chopped onion, carrot, and pearl onions to the casserole and brown well, 6 to 7 minutes. Add the kirsch and cook over high heat until it is reduced to about 1 tablespoon, about 1 minute. Add the wine, beef stock, cherries, apricots, bay leaf, cinnamon stick, and rosemary sprigs and bring to a boil, scraping the bottom of the casserole to dislodge the brown bits. Season the sauce with salt to taste.
  • Return the pork to the casserole. Cover tightly and transfer it to the oven. Bake the pork, turning it once or twice, until it is very tender and an instant-read thermometer registers 165º, about 1 1/2 hours.
  • Transfer the pork to a plate and cover it with foil to keep warm. Remove and discard the bay leaf, cinnamon stick, and rosemary sprigs.
  • Transfer the casserole to the stove top and cook the sauce over high heat until it is slightly syrupy, 3 to 5 minutes.
  • Remove the string from the pork and discard it. Cut the pork into slices and arrange on a serving platter. Pour the sauce over the pork and serve.

Nutrition Facts : Calories 177, Fat 6.9, SaturatedFat 0.9, Sodium 12.9, Carbohydrate 14.7, Fiber 1.7, Sugar 8.7, Protein 1

ASIAN-INSPIRED BRAISED PORK SHOULDER



Asian-Inspired Braised Pork Shoulder image

This moist braised pork dish is perfect for Sunday dinner.

Provided by nini49

Categories     World Cuisine Recipes     Asian

Time 3h40m

Yield 10

Number Of Ingredients 11

¼ teaspoon ground ginger
¼ teaspoon garlic powder
¼ teaspoon dried rosemary
¼ teaspoon dried thyme
⅛ teaspoon salt
⅛ teaspoon wasabi powder
1 (4 pound) boneless pork shoulder roast, or to taste, trimmed
5 cups water
1 cup soy sauce
2 star anise, broken in half
1 green onion, cut into 4 pieces

Steps:

  • Combine ginger, garlic powder, rosemary, thyme, salt, and wasabi powder in a small bowl.
  • Heat a large stockpot over medium-high heat.
  • Rub spice mixture all over pork and transfer to the hot pot. Brown for 8 to 10 minutes per side.
  • Add water, soy sauce, star anise, and green onion. Reduce heat to medium, cover, and cook for 1 1/2 hours, occasionally basting with cooking liquid. Turn roast over, cover, and continue to cook and baste until fork-tender, about 1 1/2 hours more. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
  • Remove from the pot and place on a serving dish. Let rest for 10 minutes before cutting and serving.

Nutrition Facts : Calories 227.1 calories, Carbohydrate 2.3 g, Cholesterol 77.7 mg, Fat 14.1 g, Fiber 0.3 g, Protein 21.6 g, SaturatedFat 5.2 g, Sodium 1522.1 mg, Sugar 0.5 g

ITALIAN BRAISED PORK SHOULDER



Italian Braised Pork Shoulder image

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

1 (2 pound) boneless pork shoulder roast
salt and ground black pepper to taste
2 tablespoons extra-virgin olive oil
2 carrots, chopped
1 red onion, diced
1 shallot, chopped
2 large cloves garlic, chopped
1 ½ cups red wine
1 ½ cups beef broth
1 cup tomato puree
2 tablespoons chopped fresh Italian flat-leaf parsley, with stems
1 tablespoon chopped fresh thyme

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

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