Recipe

Braised Pork Shoulder With Port And Fennel Pickles Recipe


Braised Pork Shoulder With Port And Fennel Pickles Recipe Thething / All my dishes
1 year, 11 months ago
Fall apart tender, rich and delicious pork shoulder is contrasted with crisp, sharp fennel pickles
Prep:30m Cook:300m Servings:5

Thething

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Ingredients
  • 5 lb pork butt, some fat cap left on
  • 2 T whole coriander(1 T if already ground)
  • 1 T fennel seeds(1/2 T if already ground)
  • S & P
  • 5 cups low sodium or homemade chicken stock
  • 2 cups tawny port(don't buy an expensive one for this unless you're loaded!)
  • 1 shallot, sliced
  • 1 fennel bulb, fronds reserved
  • 1 T olive oil
  • 1 spanish onion
  • 5 T red wine vinegar
  • 1 T sugar

Directions
  1. Preheat oven to 325 F
  2. If using whole spice, toast them until fragrant and grind in m&p or grinder, mix with S&P
  3. Slash fat cap shallowly and rub spices into slits and all over meat, this can be done a day ahead
  4. Sear the pork fat side down in a saute pan or enameled dutch oven until the fat is crisp and browned
  5. Place pork in a roasting pan or dutch oven slightly larger than it
  6. Place port and shallots in a saucepan and reduce by half
  7. Strain port into chicken stock and heat together for 5 minutes
  8. Pour liquid over pork and place in the oven, covered, for 5 hours or until fall apart tender, basting periodically
  9. Meanwhile make pickles: core and peel the fennel bulb
  10. Slice the bulb and the onion thinly and mix
  11. Saute the bulb mix in olive oil until softened over medium heat
  12. Stir sugar into vinegar and pour over the bulb mix
  13. Turn the heat to low and cook until reduced to syrupy consistency
  14. Remove pork and let rest in its juices. Remove pork when slightly cooled and defat the liquid in the pan. Reduce by half and adjust seasoning
  15. Then slice or pull apart pork and serve with pickles and pan gravy over polenta or mashed potatoes

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Comments

borius 1 year, 10 months ago said:
This recipe holds my next culinary adventure.
Mark

wolfpackjack 1 year, 10 months ago said:
Never had a good recipe for the shoulder... this looks great. Thanks


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