Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
Trust-the-Process Braised Pork Shoulder
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- Level: Easy
- Total: 13 hr 25 min (includes standing time)
- Active: 25 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1513
- Total Fat
- 96 g
- Saturated Fat
- 33 g
- Carbohydrates
- 49 g
- Dietary Fiber
- 6 g
- Sugar
- 10 g
- Protein
- 92 g
- Cholesterol
- 386 mg
- Sodium
- 1767 mg
Time, trust and a big pork shoulder are the main ingredients in this swoon-worthy recipe. Add a few spices, some aromatic vegetables, a jar of Dijon mustard and a bottle of white wine, cover tightly and trust your oven to do the work while you sleep or go about your day at home. After twelve hours, reveal beautifully burnished, falling-apart-tender pork that’s sure to be a hit. Serve with simple buttered egg noodles and plenty of the cooking juices for pure comfort.
- Level: Easy
- Total: 13 hr 25 min (includes standing time)
- Active: 25 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1513
- Total Fat
- 96 g
- Saturated Fat
- 33 g
- Carbohydrates
- 49 g
- Dietary Fiber
- 6 g
- Sugar
- 10 g
- Protein
- 92 g
- Cholesterol
- 386 mg
- Sodium
- 1767 mg
Ingredients
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Directions
- Set the pork shoulder aside at room temperature for 1 hour before cooking.
- Remove all but the bottom rack from the oven and preheat to 275 degrees F.
- Stir together the coriander, ground fennel, paprika, 2 teaspoons salt and 1 1/2 teaspoons black pepper in a small bowl. Trim the skin from the pork shoulder, then trim off all but about a 1/4- to 1/2-inch layer of fat. Rub the pork all over with the spice mixture.
- Add the garlic, fennel, onion, rosemary and thyme to the bottom of a large Dutch oven. (If you don’t have a Dutch oven large enough to hold the pork shoulder, you can use a roasting pan, just wrap it very well in foil so no steam escapes.) Add the wine, mustard and honey and stir to combine. Place the pork on top, fat-side up. Drizzle with the olive oil. Cover tightly and cook for 12 (yes 12...) hours.
- Carefully remove the lid from the pot (there will be a lot of steam). The pork will be falling apart tender, so remove in large chunks to a cutting board. Let the cooking juices settle for a few minutes, then spoon off and discard any fat on top. (Or pour into a defatting cup.) Whisk the cooking juices to combine. Discard any bones and large pieces of fat and break the pork into big chunks. Add to a shallow serving platter and ladle some of the cooking juices over top.
- To serve, bring a large pot of water to boil for the egg noodles. Cook the noodles according to package directions. Drain and toss in a serving bowl with the butter and a splash or two of the cooking juices. Season with salt and pepper.
- Garnish the pork with the herbs and torn fennel fronds and serve with the egg noodles and some extra cooking juices on the side.
