Braised pork shoulder with tomato, cinnamon, olive

Mediterranean oven stew

Braised pork shoulder with tomato, cinnamon, olive
Braised pork shoulder with tomato, cinnamon, olive

PREP TIME

30

minutes

TOTAL TIME

170

minutes

SERVINGS

--

servings

PREP TIME

30

minutes

TOTAL TIME

170

minutes

SERVINGS

--

servings

Ingredients

  • 2

    lb. pork shoulder or butt, or boston butt, cut into 2" cubes

  • Kosher salt, fresh pepper

  • 2

    Tbsp. olive oil

  • 2

    large leeks, white and lt. green parts only, washed well.

  • 5

    cloves garlic smashed and peeled

  • 1

    (28 oz) can plum tomatoes

  • 1

    cup dry red wine

  • 5

    anchovies

  • 1

    (2 in. long) cinnamon stick

  • 2

    bay leaves

  • 2

    rosemary sprigs

  • 2/3

    c. roughly chopped green olives

  • Cooked polenta, egg noodles or barley.

  • Oven @ 300 degrees

  • Season pork generously with salt and pepper. In a dutch oven. Set over medium high, heat the olive oil and sear off the pork in small batches until well browned all over. Transfer to a plate

  • Add leeks and garlic to the pot and

  • brown, stirring3 to 5 minutes

  • Return the pork and juices to the pan. Add tomatoes, wine, anchovies, cinnamon stick, bay leaves, and rosemary. Cover and place in the oven. Cook 2 hours, turning the pork twice during cooking.

  • Raise oven temp to 425 degrees. Uncover the dutch oven and add the olives. Continue cooking uncovered until the liquid is reduced and the meat is tender. About 20" more.

  • Cooks' note:

  • You can substitiute a boneless lamb shoulder for the pork. Which means that you would want to go with the barley for serving as they are a classic combination.

Directions

Season pork generously with salt and pepper. In a dutch oven. Set over medium high, heat the olive oil and sear off the pork in small batches until well browned all over. Transfer to a plate Add leeks and garlic to the pot and brown, stirring3 to 5 minutes Return the pork and juices to the pan. Add tomatoes, wine, anchovies, cinnamon stick, bay leaves, and rosemary. Cover and place in the oven. Cook 2 hours, turning the pork twice during cooking. Raise oven temp to 425 degrees. Uncover the dutch oven and add the olives. Continue cooking uncovered until the liquid is reduced and the meat is tender. About 20" more. Cooks' note: You can substitiute a boneless lamb shoulder for the pork. Which means that you would want to go with the barley for serving as they are a classic combination.

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