PORK SHOULDER ROAST RECIPE DUTCH OVEN RECIPES

Name: Pork Shoulder Pot Roast with Winter Vegetables
Cook time: 1 h
Total time: 12 h 30 min
Yield: 6 to 8 servings
Ingredients: Kosher salt; One 3- to 4-pound boneless pork shoulder; 1/3 pound pancetta, cut into 1/4-inch-thick piecesu00A0; 2 sprigs plus 6 leaves fresh sage; 6 cloves garlic; 2 carrots, peeled and cut into large dice; 1 rutabaga, peeled and cut into large dice; 1 turnip, peeled and cut into large diceu00A0; 1 large yellow onion, quarteredu00A0; 2 tablespoons tomato pasteu00A0; 1 tablespoon miso pasteu00A0; 1 sprig fresh rosemaryu00A0; Two 12-ounce bottles dark beer, such as stoutu00A0; 2 cups chicken stocku00A0; 1 tablespoon sherry vinegaru00A0; Fresh mint, for garnishu00A0; Fresh cilantro, for garnishu00A0; Neutral oil, for frying; 1 cup fresh parsley leavesu00A0; Neutral oil, for frying; 1/4 cup all-purpose flouru00A0; 1 teaspoon cayenne pepperu00A0; 1 cup thinly sliced onion rings; 1/2 cup drained capers; Neutral oil, for frying

PORK SHOULDER POT ROAST WITH WINTER VEGETABLES RECIPE ...

Pork Shoulder Pot Roast with Winter Vegetables Recipe ... image

Provided by Geoffrey Zakarian

Total Time 12 hours 30 minutes

Cook Time 1 hours 0 minutes

Yield 6 to 8 servings

Number Of Ingredients 25

Ingredients

Kosher salt
One 3- to 4-pound boneless pork shoulder
1/3 pound pancetta, cut into 1/4-inch-thick pieces
2 sprigs plus 6 leaves fresh sage
6 cloves garlic
2 carrots, peeled and cut into large dice
1 rutabaga, peeled and cut into large dice
1 turnip, peeled and cut into large dice
1 large yellow onion, quartered
2 tablespoons tomato paste
1 tablespoon miso paste
1 sprig fresh rosemary
Two 12-ounce bottles dark beer, such as stout
2 cups chicken stock
1 tablespoon sherry vinegar
Fresh mint, for garnish
Fresh cilantro, for garnish
Neutral oil, for frying
1 cup fresh parsley leaves
Neutral oil, for frying
1/4 cup all-purpose flour
1 teaspoon cayenne pepper
1 cup thinly sliced onion rings
1/2 cup drained capers
Neutral oil, for frying

Steps:

For the pork shoulder: One day before cooking, liberally salt the pork shoulder and refrigerate uncovered.
When ready to cook, preheat the oven to 300 degrees F.
In a large Dutch oven over medium heat, cook the pancetta and 6 sage leaves over medium heat until the pancetta renders its fat and gets crispy, about 5 minutes. Using a slotted spoon, transfer the sage and pancetta to a plate lined with paper towels and set aside. Add the pork shoulder to the pancetta fat and brown the pork on all sides, about 5 minutes per side. Set aside.
Add the garlic, carrots, rutabaga, turnips and onion and cook until browned, about 4 minutes. Add the tomato paste, miso paste, rosemary sprigs and sage sprigs and cook for 1 minute more. Add the beer and chicken stock and bring to a simmer. Return the pork to the pan and add the reserved pancetta and sage. Cover and braise in the oven until fork-tender, about 3 1/2 hours. Allow the pork to rest for 30 minutes in the liquid.
For the fried parsley: Put 1/2 inch of oil in a small saucepan and heat over medium heat until 350 degrees F. Add the parsley leaves and fry until crispy, about 1 minute. Remove with a slotted spoon to a paper towel-lined plate.
For the fried onions: Put 1/2 inch of oil in a small saucepan and heat over medium heat until 350 degrees F.
Mix together the flour and cayenne in a shallow bowl. Dredge the onions in the flour mixture, shaking off any excess. Fry in batches until browned, 3 to 5 minutes. Remove with a slotted spoon to a paper towel-lined plate.
For the fried capers: Pat the capers dry with a paper towel. Fill a small saucepan with 1/2 inch of oil. Add the capers to the cold oil and turn the heat to medium. Cook until the capers are fried and crispy, 3 to 5 minutes. Remove with a slotted spoon to a paper towel-lined plate.
Remove the pork from the liquid and transfer to a cutting board. Slice the pork into 1-inch-thick pieces and transfer to a serving platter.
Stir the vinegar into the braising liquid. Pour the sauce over the pork and top with the fried capers, fried onions, fried parsley, mint and cilantro.

PORK SHOULDER POT ROAST WITH WINTER VEGETABLES RECIPE ...

Pork Shoulder Pot Roast with Winter Vegetables Recipe ... image

Provided by Geoffrey Zakarian

Total Time 12 hours 30 minutes

Cook Time 1 hours 0 minutes

Yield 6 to 8 servings

Number Of Ingredients 25

Ingredients

Kosher salt
One 3- to 4-pound boneless pork shoulder
1/3 pound pancetta, cut into 1/4-inch-thick pieces
2 sprigs plus 6 leaves fresh sage
6 cloves garlic
2 carrots, peeled and cut into large dice
1 rutabaga, peeled and cut into large dice
1 turnip, peeled and cut into large dice
1 large yellow onion, quartered
2 tablespoons tomato paste
1 tablespoon miso paste
1 sprig fresh rosemary
Two 12-ounce bottles dark beer, such as stout
2 cups chicken stock
1 tablespoon sherry vinegar
Fresh mint, for garnish
Fresh cilantro, for garnish
Neutral oil, for frying
1 cup fresh parsley leaves
Neutral oil, for frying
1/4 cup all-purpose flour
1 teaspoon cayenne pepper
1 cup thinly sliced onion rings
1/2 cup drained capers
Neutral oil, for frying

Steps:

For the pork shoulder: One day before cooking, liberally salt the pork shoulder and refrigerate uncovered.
When ready to cook, preheat the oven to 300 degrees F.
In a large Dutch oven over medium heat, cook the pancetta and 6 sage leaves over medium heat until the pancetta renders its fat and gets crispy, about 5 minutes. Using a slotted spoon, transfer the sage and pancetta to a plate lined with paper towels and set aside. Add the pork shoulder to the pancetta fat and brown the pork on all sides, about 5 minutes per side. Set aside.
Add the garlic, carrots, rutabaga, turnips and onion and cook until browned, about 4 minutes. Add the tomato paste, miso paste, rosemary sprigs and sage sprigs and cook for 1 minute more. Add the beer and chicken stock and bring to a simmer. Return the pork to the pan and add the reserved pancetta and sage. Cover and braise in the oven until fork-tender, about 3 1/2 hours. Allow the pork to rest for 30 minutes in the liquid.
For the fried parsley: Put 1/2 inch of oil in a small saucepan and heat over medium heat until 350 degrees F. Add the parsley leaves and fry until crispy, about 1 minute. Remove with a slotted spoon to a paper towel-lined plate.
For the fried onions: Put 1/2 inch of oil in a small saucepan and heat over medium heat until 350 degrees F.
Mix together the flour and cayenne in a shallow bowl. Dredge the onions in the flour mixture, shaking off any excess. Fry in batches until browned, 3 to 5 minutes. Remove with a slotted spoon to a paper towel-lined plate.
For the fried capers: Pat the capers dry with a paper towel. Fill a small saucepan with 1/2 inch of oil. Add the capers to the cold oil and turn the heat to medium. Cook until the capers are fried and crispy, 3 to 5 minutes. Remove with a slotted spoon to a paper towel-lined plate.
Remove the pork from the liquid and transfer to a cutting board. Slice the pork into 1-inch-thick pieces and transfer to a serving platter.
Stir the vinegar into the braising liquid. Pour the sauce over the pork and top with the fried capers, fried onions, fried parsley, mint and cilantro.

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