Provided by Geoffrey Zakarian
Time 12h30m
Yield 6 to 8 servings
Number Of Ingredients 25
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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Vinod Parkash
[email protected]This recipe is a bit too complicated for me. I think I'll stick to my old standby.
Sumant Shah
[email protected]I'm not sure about the combination of pork shoulder and winter vegetables, but I'm willing to try it.
DOMINIC MANTHI
[email protected]I love pork shoulder pot roast! This recipe looks delicious.
Kokoshibo Tsugikuni
[email protected]I'm always looking for new pork shoulder recipes. This one looks like a winner.
Md Asraful Islam
[email protected]This recipe seems easy enough to follow. I think I'll give it a try this weekend.
Mr Rubel ahmed
[email protected]I'm not a big fan of pork shoulder, but this recipe might change my mind.
Samir Lamsal
[email protected]This recipe looks delicious! I can't wait to try it.
Erick Gomez
[email protected]I followed the recipe exactly, but the pork shoulder pot roast turned out tough and dry. I'm not sure what went wrong.
Jamshid Afghan
[email protected]The pork shoulder pot roast was good, but not great. The meat was a little dry, and the vegetables were a bit overcooked.
Ojenuwah Tina
[email protected]This is my new favorite pork shoulder recipe. The meat is so tender and juicy, and the vegetables are cooked perfectly. I will definitely be making this again and again.
Shafee Mohammed
[email protected]I made this dish for a potluck, and it was a huge success. Everyone loved the tender pork and the flavorful vegetables.
Aroon Yogal
[email protected]This recipe is a keeper! The pork shoulder was so moist and flavorful, and the vegetables were cooked to perfection. I served it with mashed potatoes and gravy, and it was a hit with my family.
goodluck ken
[email protected]The pork shoulder pot roast was delicious! The meat was so tender and juicy, and the vegetables were cooked perfectly. I especially loved the carrots and parsnips.
MB Bachelor Boy
[email protected]This pork shoulder pot roast was fall-apart tender and packed with flavor. The winter vegetables added a nice sweetness and depth of flavor to the dish. I will definitely be making this again!