My great friend Lisa Jacquemetton shared this recipe with me after having it at her home one evening for dinner. Outstanding!
She used a boneless pork shoulder, no pancetta, didn't toast the fennel seeds, and she used regular beer.
Braised Pork Shoulder
Active time: 50 min.
Total time: 4 hours 50 min. Serves 8.
- 6 oz. pancetta, finely chopped
- 2 medium onions, thinly sliced
- 1 bone-in pork shoulder (6-7 lbs.), room temp
- Coarse salt and pepper
- 2 tbsp. olive oil
- 1 head of garlic, minced
- 2 tsp. fennel seeds, toasted
- 1 tsp. crushed coriander seeds
- 2 cups Belgian-style ale
- 1 cup chicken stock
- Preheat oven to 300 degrees. Crisp pancetta in a large Dutch oven over medium low heat until fat is rendered, for about 10 min. Transfer to plate using slotted spoon.
- Add onions, cook until caramelized. Remove to plate.
- Season pork with salt and pepper. Heat oil in Dutch oven, sear pork fat side down until golden. Do all sides.
- Add garlic and spices to pot. Cook until fragrant, about 1 minute. Add ale, stock, pancetta, onions, bring to simmer. Transfer to oven and braise pork covered, basting every hour until meat is falling off the bone about 4 hours. Shred meat, using 2 forks, drizzle with warm skimmed jus.
Serve with creamy polenta drizzled with jus.
Use the leftovers in a flour tortilla with cheese and salsa or pickled jalapenos for a quick lunch or dinner. Mix the leftover pork with pasta and whatever for good pasta dish. This makes a HUGE portion. You may even have some to freeze.
Saffie Leedy Farris
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