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 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 and group
1 tsp crushed coriander seeds
2 cups Belgian style ale
1 cup chicken stock
1. Preheat oven to 300. Crisp pancetta in a large Dutch oven over medium low heat until fat is rendered, about 10 min. Transfer to plate using slotted spoon.
2. Add onions, cook until caramelized. Remove to plate.
3. Season pork with salt and pepper. Heat oil to Dutch oven, sear pork fat side down until golden. Do all sides.
4. 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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