Friday, May 18, 2012
Another Go To Recipe, When Between BBQs
Well folks, it’s official: Nummy Num Num has hit the nation. And I have thrown in a little of my culinary expertise back home to the south in the form of Memphis’ favorite meat. If you’re BBQed out but still need your pork fix, a good braise will definitely satisfy your soul.
Braised Pork Shoulder
2 lb. pork shoulder, cut into 5-6 big chunks
Mirepoix (1 onion, 1 carrot, 2 celery stalks, chopped) – that’s French!
1-2 cloves garlic, chopped
2 tbsp. tomato paste
2 tbsp. flour
Cup or so of red wine
1 to 1 ½ c. beef stock
bunch of parsley
1 sprig rosemary
2-3 sprigs thyme
2-3 bay leaves wrapped up and tied with kitchen string (or just throw them in)
water (optional, to bring liquid level up if needed)
Preheat oven to 325.
Get a big dutch oven. Season pork with salt and pepper and sear it off well in olive oil, set it aside.
Add Mirepoix and sweat it, then add garlic. Stir in tomato paste and cook it for a few minutes to get raw flavor out. Stir in flour and do the same.
Pour in red wine and reduce it by about half.
Put the pork back in. Add the beef stock and herbs until pork is almost covered but not completely swimming in liquid. Add water if needed.
Cover the pot and put it in the oven (or cook over a really low heat on the stove).
Braise it for about 3 hours or until it’s falling apart. Should make enough for 4 people.