I made this the other day using a pork roast and it was pretty awesome. Left overs of course were better. It does take a while to make, 4 hours to cook. I got it from this site, Braised Pork Shoulder
If you do use a roast or non-bone in meat, it may cook faster than the 4 hours, so just watch it.
INGREDIENTS
6 ounces pancetta, finely chopped ( I used bacon instead, turned out great )
2 medium onions, thinly sliced
1 bone-in pork shoulder (6 to 7 pounds), skin on (if making potatoes), room temperature
Coarse salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
1 head garlic, minced
2 teaspoons fennel seeds, toasted and ground
1 teaspoon crushed coriander seeds
2 cups Belgian-style ale (Buy a 6 pack, 1 for the pork, the rest for you
)
1 cup homemade or store-bought low-sodium chicken stock
DIRECTIONS
If you do use a roast or non-bone in meat, it may cook faster than the 4 hours, so just watch it.
INGREDIENTS
6 ounces pancetta, finely chopped ( I used bacon instead, turned out great )
2 medium onions, thinly sliced
1 bone-in pork shoulder (6 to 7 pounds), skin on (if making potatoes), room temperature
Coarse salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
1 head garlic, minced
2 teaspoons fennel seeds, toasted and ground
1 teaspoon crushed coriander seeds
2 cups Belgian-style ale (Buy a 6 pack, 1 for the pork, the rest for you
)1 cup homemade or store-bought low-sodium chicken stock
DIRECTIONS
- Preheat oven to 300 degrees. Crisp pancetta in a large Dutch oven over medium-low heat, until fat is rendered, about 10 minutes. Transfer to a plate using a slotted spoon.
- Add onions to Dutch oven. Cook over medium-high heat, stirring occasionally, until caramelized, about 25 minutes. Transfer to plate using slotted spoon.
- Season pork with salt and pepper. Add oil to Dutch oven, and sear pork, fat side down, until golden, about 5 minutes. Flip, and repeat.
- Add garlic and spices to pot. Cook until fragrant, about 1 minute. Add ale, stock, pancetta, and onions; bring to a simmer. Transfer to oven, and braise pork, covered, basting every hour, until meat is falling off the bone, about 4 hours. Shred meat (just what you're using) using 2 forks, and drizzle with warm skimmed jus.
- Serving idea: Pile shredded pork on creamy polenta. Drizzle with jus.
- For leftovers: Cut away and reserve skin if making potatoes. Refrigerate pork in jus with onions overnight; skim fat from top (reserve if making potatoes). Reheat pork in oven, and shred just before using. You'll need shredded meat and skimmed jus for all three recipes.
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