Braised Pork Shoulder With Onions Recipes

Steps:

• Generously salt and pepper the pork shoulder and let meat come to room temperature (about 2 hours) Preheat oven to 325°F.
• Add olive oil to a large, deep pan, Over medium-high heat, sear pork until brown on all sides; set aside.
• Dump excess oil from pan, leaving a coating of oil.
• Add onions to pan and sweat over low heat until translucent.
• Return pork to pan and add remaining ingredients.
• Cover and place in oven, and cook for 2 to 3 hours (internal temperature should be about 140-150°F) or cook on stove top for 2 to 3 hours over low heat.
• Remove pork from pan and let rest 10-15 minutes before slicing.
• Serve with a starch and vegetables.

Steps:

• Preheat oven to 325°F.
• Score fat and any skin on pork in a crosshatch pattern. Make slits all over meat with a small sharp knife and insert a garlic sliver in each slit. Pat pork dry and season with salt and pepper.
• Heat oil in a 4- to 5-quart ovenproof heavy pot over moderately high heat until hot but not smoking, then brown meat on all sides, turning occasionally with the aid of tongs and a carving fork, about 8 minutes. Transfer pork to a plate.
• Add onions to pot and sauté over moderately high heat, stirring occasionally, until softened and starting to turn golden, about 5 minutes. Add 3/4 teaspoon salt and sauté, stirring occasionally, until onions are golden and caramelized, 8 to 10 minutes more.
• Stir in cider and return pork to pot.
• Cover pot with a tight-fitting lid and braise pork in middle of oven until very tender, 2 1/2 to 3 hours.
• Transfer pork to a serving dish with the aid of tongs and carving fork. Boil cooking juices with onions until mixture is reduced to about 2 cups, 2 to 3 minutes, then season with salt and pepper and serve with pork.

Steps:

• Using a spice grinder, grind the coriander and cumin seeds until they are a fine powder.
• Preheat the oven to 375 degrees F.
• Sprinkle the pork shoulder with the ground spices and salt, then tie each piece so they cook evenly.
• Coat a Dutch oven with olive oil and bring to a high heat. Brown the first pork on all sides. Remove the pork from the pan and reserve. Ditch the fat in the pan and give a few drops of new oil. Repeat with the second pork and remove.
• Lower the heat to medium and toss in the fennel and onions and season them with salt and a sprinkle of crushed red pepper. Cook the onions and fennel until they are soft and very aromatic, 7 to 8 minutes. Add the garlic and ginger and cook 2 to 3 minutes longer.
• Add the wine and reduce by half. Stir in the mustard and add the bay leaves and thyme. Return the pork to the Dutch oven and add stock to the pan until it comes halfway up the side of the pork. Add salt if needed. Bring the liquid to a boil, cover and put the Dutch oven in the preheated oven.
• After 1 hour, turn the pork over and add more liquid to the pan if the liquid level has gone down. Cover and return to the oven for 1 hour.
• Turn the pork back over and return to the oven without the lid and cook for 45 more minutes. The liquid should concentrate.
• Remove the pan from the oven, remove the pork and reserve for 15 minutes, tented with aluminum foil. Skim any excess fat from the pan and reduce the pan juices, if needed.
• Slice the pork and serve with onions, fennel and juices.
• Wine Pairing Suggestion: Pinot Grigio

Steps:

• Mince garlic, then mash to a paste with 2 teaspoons kosher salt using a heavy knife. Grind coriander and fenugreek seeds and red-pepper flakes to a powder in grinder, then stir together with garlic and 2 tablespoons oil in a small bowl. Make 2-inch-deep slits all over meat with a small sharp knife and push some of paste into slits. Rub remaining paste all over meat. Put pork in a bowl and marinate, covered and chilled, at least 8 hours.
• Bring meat to room temperature, about 1 hour.
• Put oven rack in lower third of oven and preheat oven to 350°F.
• Heat remaining 2 tablespoons oil in a wide 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then brown pork on all sides, turning with tongs and a large kitchen fork, about 8 minutes total. Transfer pork to a large plate and cook onion in fat remaining in pot, stirring occasionally and scraping up brown bits, until beginning to brown, 7 to 8 minutes. Return pork to pot and add water and remaining teaspoon kosher salt. Bring to a boil, then cover tightly with lid and transfer to oven. Braise, turning meat once, until very tender, about 3 hours. Cool pork in pan juices completely, uncovered, about 1 1/2 hours, then chill, covered, at least 8 hours.
• Put oven rack in lower third of oven and preheat oven to 350°F.
• Remove fat from surface of pan juices and reheat pork (with pan juices), covered, in oven 1 hour. Transfer pork to a platter using cleaned tongs and large fork. Stir cilantro, vinegar, and table salt and pepper to taste into pan juices and serve with pork.

Steps:

• With the rack in the middle position, preheat the oven to 180 °C (350 °F).
• In a large ovenproof pan, brown the meat in 30 ml (2 tablespoons) of oil. Season with salt and pepper. Set aside on a plate.
• In the same pan, gently brown the onions in the remaining oil until well caramelized. Season with salt and pepper. Sprinkle with the flour and stir to combine. Add the wine and bring to a boil.
• Return the meat to the pan and add the remaining ingredients. Bring to a boil. Cover and braise in the oven for 2 hours. Remove the lid and continue cooking for about 1 hour or until the meat falls easily with a fork.
• Serve with a green vegetable and mashed potatoes.
• Reserve half of the meat and sauce to the Braised Pork Macaroni Casserole.

Steps:

• Preheat oven to 275.
• In a large skillet, melt the butter in the oil.
• Season the pork with salt and pepper and brown over high heat, 3-4 minutes per side.
• Transfer to an enameled cast iron casserole and add the garlic, onions, thyme, bay leaf, stock and 2 cups of water; bring to a boil.
• Cover with foil and bake for 2 1/2 hours, until the pork is falling apart tender.
• Transfer to a dish and keep warm.
• Strain the liquid, return to the casserole and reduce by half over moderately high heat.
• Season with salt and pepper, add to the pork and serve with chimichurri.
• Note: Use store-bought chimichurri or make Animal's excellent version. In a mortar mash one chopped garlic clove with one seeded jalapeno. Season with 1 tsp salt. Work in one bunch each of stemmed curly and flat leaf parsley and 1/4 cup of chopped oregano. Stir in 3/4 cup of olive oil and 2 Tbs of white wine vinegar and season with 1/2 tsp of crushed red pepper.

Steps:

• Preheat oven to 325°F
• Score fat and any skin on pork in a crosshatch pattern. Make slits all over meat with a small sharp knife and insert a garlic sliver in each slit. Pat pork dry and season with salt and pepper.
• Heat oil in a 4- to 5-quart ovenproof heavy pot over moderately high heat until hot but not smoking, then brown meat on all sides, turning occasionally with the aid of tongs and a carving fork, about 8 minutes. Transfer pork to a plate.
• Add onions to pot and sauté over moderately high heat, stirring occasionally, until softened and starting to turn golden, about 5 minutes.
• Add 3/4 teaspoon salt and sauté, stirring occasionally, until onions are golden and caramelized, 8 to 10 minutes more.
• Stir in cider and return pork to pot.
• Cover pot with a tight-fitting lid and braise pork in middle of oven until very tender, 2 1/2 to 3 hours.
• Transfer pork to a serving dish with the aid of tongs and carving fork.
• Boil cooking juices with onions until mixture is reduced to about 2 cups, 2 to 3 minutes, then season with salt and pepper and serve with pork.
• Cooks' note:· Pork can be made 1 day ahead. Cool, uncovered, then chill, covered. Reheat in liquid, covered, at 325°F 1 hour.

Steps:

• Heat oil in dutch oven over medium high heat.
• Sprinkle pork with salt and pepper. Brown on all sides in oil and transfer to plate.
• Melt butter in same pan. Add onions and cook until soft, about 4 minutes. Add the brown sugar; cook stirring until onions begin to caramelize, another 4 minutes.
• Add the mustard and sauerkraut; stir until combined and then pour in the broths. Bring to a boil stirring to loosen any browned bits in the pan.
• Return the meat to pan. Cover and reduce heat and simmer until meat is tender, about 3-4 hours.
• Remove the meat from the pan and cover loosely with foil. Bring the sauerkraut to a boil and reduce the liquid by half.
• Carve the meat and serve with the sauerkraut.
• Serves 10.