CRISPY PORK SHOULDER LETTUCE WRAPS | LE CREUSET® OFFICIAL SITE
- 1 whole bone-in, skin-on pork shoulder, 8–10 pounds
- 2 teaspoons smoked sea salt
- 3/4 teaspoon fresh black pepper, divided
- 1 teaspoon dry mustard powder
- 1 teaspoon dried oregano
- 3 tablespoons sherry vinegar
- 1 tablespoon lemon juice
- 2 tablespoons whole grain mustard
- 1 teaspoon honey
- 1/3 cup olive oil
- 1 pound small mixed sweet peppers
- 2 heads bibb lettuce, leaves pulled and cleaned
- 6 radishes, grated or thinly sliced
- 1 cup cornichon pickles, quartered lengthwise
- 1/2 cup fresh parsley leaves
- 1/2 cup fresh mint leaves, torn
Provided by LECREUSET.COM
Cook Time 2 hours 30 minutes
Yield 6-8
Number Of Ingredients 1
GREEN CHILI PORK STEW | LE CREUSET® OFFICIAL SITE
- 4 pounds boneless pork shoulder, cut into 2 large steaks
- 3 teaspoons salt, divided
- 3/4 teaspoons fresh black pepper, divided
- 2 tablespoons canola oil
- 1 large yellow onion, diced
- 2 poblano peppers, seeded and diced
- 2 Anaheim or Cubanelle peppers, seeded and diced
- 4 (4-ounce) cans mild green chilies
- 6 cloves garlic, roughly chopped
- 10 medium tomatillos
- 1 tablespoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano, preferably Mexican oregano
- 5 cups chicken stock
- 1 bay leaf
- 1 pound Yukon Gold potatoes, peeled and diced
- 3 tablespoons fresh lime juice
- 2 tablespoons agave syrup
- Chopped cilantro
- Fresh corn tortillas
Provided by LECREUSET.COM
Cook Time 2 hours 30 minutes
Yield 4-6
Number Of Ingredients 1
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PULLED PORK SANDWICHES | LE CREUSET® CANADA OFFICIAL SITE
CASSOULET POT PIE | LE CREUSET® OFFICIAL SITE
Created for the 90th Anniversary Original Cocotte and 90th Anniversary Petite Cocotte
Ingredients
- 1 pound pork shoulder, cut into 1-inch pieces
- Salt and freshly ground pepper
- 4 slices bacon, diced
- 1 link garlic sausage, sliced
- 1 large onion, diced
- 8 ounces dried Great Northern beans, soaked overnight in generously salted water, then drained well
- 1 carrot, diced
- 1 stalk celery, diced
- 1 head garlic, peeled
- 4 fresh thyme sprigs
- 1/4 cup chopped fresh flat leaf parsley
- 1 (28-ounce) can peeled plum tomatoes, drained and coarsley chopped
- 2 cups low sodium chicken stock
- 3 sheets puff pastry, defrosted
- 1 lightly beaten egg
Preparation
Preheat oven to 325 F. Season the pork shoulder generously on all sides with salt and pepper.
In a large Dutch oven set over medium heat, brown the bacon. When crisp, remove and set aside. Brown the pork in batches, until deeply caramelized on all sides, about 8 minutes per batch. Remove and set aside.
Add the sausage and cook until well-browned. Remove and set aside.
Drain the fat if needed, leaving 2 tablespoons of oil. Add the onions and cook until translucent, but not brown, 2 or 3 minutes. Add the well-drained beans, carrot, celery, garlic, thyme, parsley, tomatoes and chicken stock. Return the meat to the pot.
Bring to a simmer over medium-high heat. Cover and place in the oven for 2 to 2 1/2 hours, until the beans and pork are tender. Taste and season accordingly.
At this point, the cassoulet may be eaten as is, or divided into individual pot pies.
To make pot pies, raise the oven’s heat to 400 F.
Divide the stew amongst six individual serving dishes. Trim the puff pastry to cover the dishes. Gently press the pastry against the rims to adhere. Mix the lightly beaten egg with 1 teaspoon of water, and brush the mixture over the tops. Slice a small vent in the top of each. Bake until the crust is puffy and golden, about 20 to 25 minutes. Serve hot.
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