Braised Pork Shoulder
-
Serves 6
4 pounds pork shoulder, trimmed and large diced
- 1 tablespoon extra virgin olive oil
- 1 yellow onion, diced
- 3 cloves garlic, chopped
- 4 cups chicken stock
- 4 dried Ancho Chiles, dried and pulverized to a powder
- 2 cinnamon sticks
- 1 chipotle pepper in adobo sauce
- Zest 1 orange
- ˝ teaspoon orange oil
- 2 teaspoons dried oregano
- Salt and black pepper
Pre-heat oven 350°
Heat a very large straight-sided sauté pan with olive oil
until smoking hot. Season the pork with salt and black
pepper. Add the meat and sear well about 5 minutes. Add the
onion and sauté about 2 minutes. Add the garlic and quickly
sauté about 1 minute. Add the chicken stock, ancho chile
powder, cinnamon sticks, chipotle pepper, zest of orange,
orange oil, and dried oregano. Bring to a boil. Cover with a
lid and place in the oven. Braise until tender about 40-50
minutes. Remove from the oven and skim the fat off the top.
Season with salt and pepper. Serve warm with rice or soft
polenta.
Recipe from
Caprial and Johns Kitchen
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