Winter Pork Braise
- 2 lbs boneless pork shoulder
- 1 cup dry white wine
- 3 cloves garlic, diced
- 1 tsp. hot paprika
- 2 tbsp. honey
Adapted from brooklynsupper.net
Season the pork with salt and pepper.
In a deep heavy-bottomed pan that has a lid, brown the pork on high heat on all sides.
Turn the heat down to medium, add the garlic, after about a minute, add the wine, paprika, honey, and a little more salt and pepper.
Bring the liquid to a boil, then turn the heat as low as it goes, and cover the pan.
Every half-hour or so, flip the pork shoulder. If the liquid is getting low, add a little more wine or water. Taste the braising liquid and adjust the seasoning if you need to. I’m not sure why and maybe this is a commonly known paprika fact, but I find that the paprika makes the braising liquid taste a lot more spicy than it ends up tasting in the final dish, but if you find it’s too spicy, add a little more honey or some sugar.
Cook until the shoulder is falling apart (at least 3 hours, more if you have time). Using tongs and a fork, shred the shoulder, and let it cook in the braising liquid another 15-20 minutes.
Serve over bread, rice, or corn grits (known to some as polenta) with the braising liquid