Braised pork shoulder with tomato, cinnamon, olive

By á-8162

Mediterranean oven stew

Ingredients

• Cooks' note:
• 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.
• 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.

Details

Preparation time 30mins
Cooking time 170mins

Preparation

Step 1

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.