Braised Pork Shoulder

~Be forewarned that the end-product will literally be fall-apart tender so slicing is not an option. If you are not able to obtain a solid piece of pork, use kitchen string to tie up the loose pieces and remove after the meat has rested. It is a very comforting homey, type of dish with flavors that are easy on the palate. Like all braising dishes, it is best started during a weekend and left to ignore while you do more important things. When I prepared this dish, I served it alongside with twice cooked roastedpotatoes and mint pea puree with creme fraiche. Feel free to sub in any starch or carb.

Special Equipment:

oven-safe 5 qt stock pot or Dutch oven

small sauce pan

oil skimmer

Ingredients:

4lb pork shoulder

2 celery ribs

2 carrots

1 large shallot

1 fennel stalk

6 large garlic cloves

2 large bay leaves

1 tbsp black peppercorns

¼ tsp cumin seeds

¼ tsp coriander seeds

¼ tsp thyme

salt

unsalted butter

flour

extra virgin olive oil

water

Directions:

1. Preheat oven to 350 degrees.
2. Season all sides of pork but with salt.
3. Set stock pot or Dutch oven on high heat. Add 1 tbsp olive oil and 1 tbsp butter. Swirl to spread across surface.   
4. Sear each side of pork for 3-4min. Remove and set aside.
5. Add vegetables and sauté for 2min.
6. Spread vegetables to side of pot and return pork to middle of pot.
7. Add enough water to up to half of pot. Cover and boil for 15min.
8. Place covered pot into oven and braise for 2hrs. Carefully turn pork to other side and braise for another 2hrs.
9. Remove pork and set aside to rest for 5min.
10. Whether you are serving family style or individual plating, using your (clean!) hands, carefully tear off large uniform-size chunks to make serving easier.
11. Drizzle with au jus before serving.

Directions for Au Jus:

1. Pour liquid contents through a strainer and reserve liquid. Discard solids.
2. Skim off excess oil. Discard oil.
3. Place small sauce pan on medium heat. Add 2 tbsp butter and 2 tbsp flour. Whisk thoroughly. Once roux reaches a golden hue, whisk in braising liquid. Let mixture simmer to thicken slightly. Whisk again and set aside to serve.