Winter Pork Braise

Photo by PineyCook
Adapted from brooklynsupper.net

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from brooklynsupper.net

Ingredients

  • 2

    lbs boneless pork shoulder

  • 1

    cup dry white wine

  • 3

    cloves garlic, diced

  • 1

    tsp. hot paprika

  • 2

    tbsp. honey

  • salt

  • pepper

Directions

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

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