HOW TO MAKE BRAISED PORK RECIPES

Name: Braised Pork Shoulder
Prep time: 15 min
Cook time: 3 h 30 min
Total time: 3 h 45 min
Yield: 8 servings
Ingredients: 2 tablespoons coriander seeds, toasted; 2 tablespoons cumin seeds, toasted; One 4-pound boneless pork picnic shoulder, sliced in half along the grain; Kosher salt; Extra-virgin olive oil; 1 fennel bulb, sliced; 1 large onion, sliced; Pinch crushed red pepper; 4 cloves garlic, smashed and finely chopped; 2-inch piece fresh ginger, peeled and finely grated; 2 cups dry white wine; 1/4 cup Dijon mustard; 3 bay leaves; 1 bundle fresh thyme; 3 to 4 cups chicken stock

BRAISED PORK SHOULDER RECIPE | ANNE BURRELL | FOOD NETWORK

Braised Pork Shoulder Recipe | Anne Burrell | Food Network image

Provided by Anne Burrell

Categories main-dish

Total Time 3 hours 45 minutes

Prep Time 15 minutes

Cook Time 3 hours 30 minutes

Yield 8 servings

Number Of Ingredients 15

Ingredients

2 tablespoons coriander seeds, toasted
2 tablespoons cumin seeds, toasted
One 4-pound boneless pork picnic shoulder, sliced in half along the grain
Kosher salt
Extra-virgin olive oil
1 fennel bulb, sliced
1 large onion, sliced
Pinch crushed red pepper
4 cloves garlic, smashed and finely chopped
2-inch piece fresh ginger, peeled and finely grated
2 cups dry white wine
1/4 cup Dijon mustard
3 bay leaves
1 bundle fresh thyme
3 to 4 cups chicken stock

Steps:

Using a spice grinder, grind the coriander and cumin seeds until they are a fine powder.
Preheat the oven to 375 degrees F.
Sprinkle the pork shoulder with the ground spices and salt, then tie each piece so they cook evenly.
Coat a Dutch oven with olive oil and bring to a high heat. Brown the first pork on all sides. Remove the pork from the pan and reserve. Ditch the fat in the pan and give a few drops of new oil. Repeat with the second pork and remove.
Lower the heat to medium and toss in the fennel and onions and season them with salt and a sprinkle of crushed red pepper. Cook the onions and fennel until they are soft and very aromatic, 7 to 8 minutes. Add the garlic and ginger and cook 2 to 3 minutes longer.
Add the wine and reduce by half. Stir in the mustard and add the bay leaves and thyme. Return the pork to the Dutch oven and add stock to the pan until it comes halfway up the side of the pork. Add salt if needed. Bring the liquid to a boil, cover and put the Dutch oven in the preheated oven.
After 1 hour, turn the pork over and add more liquid to the pan if the liquid level has gone down. Cover and return to the oven for 1 hour.
Turn the pork back over and return to the oven without the lid and cook for 45 more minutes. The liquid should concentrate.
Remove the pan from the oven, remove the pork and reserve for 15 minutes, tented with aluminum foil. Skim any excess fat from the pan and reduce the pan juices, if needed.
Slice the pork and serve with onions, fennel and juices.
Wine Pairing Suggestion: Pinot Grigio

BRAISED PORK RAGU RECIPE | ALLRECIPES

Braised Pork Ragu Recipe | Allrecipes image

A perfect make-ahead dish that is served best over Parmesan risotto, but is also great over pasta or potatoes! Lamb or beef can also be substituted and is just as delicious!

Provided by KIRSTEN_R

Categories World Cuisine European Italian

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Cook Time 1 hours 0 minutes

Yield 6 servings

Number Of Ingredients 12

Ingredients

2 pounds pork shoulder roast, cut into cubes
1 teaspoon dried rosemary leaves, crumbled
1 teaspoon dried thyme leaves
1 teaspoon ground black pepper
½ teaspoon salt
2 tablespoons olive oil
1 onion, diced
1 carrot, peeled and diced
2 cloves garlic, minced
½ cup dry red wine
1 (28 ounce) can diced tomatoes
1 cup chicken stock

Steps:

Season pork with the rosemary, thyme, pepper, and salt. Heat oil in a large large Dutch over over medium-high heat. Sear pork in the hot oil until well browned on all sides, about 10 minutes.
Stir onion and carrot into pot; cook until onion is soft, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute.
Pour in the wine; stir, scraping the bottom of the pot to release any browned bits from the bottom. Stir in the tomatoes and stock. Bring to a simmer; cook until meat is very tender and the sauce has thickened, about 30 minutes.

Nutrition Facts : Calories 263.2 calories, CarbohydrateContent 10.3 g, CholesterolContent 54.9 mg, FatContent 13.7 g, FiberContent 2.3 g, ProteinContent 19 g, SaturatedFatContent 3.8 g, SodiumContent 559.5 mg, SugarContent 5.6 g

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