Best Catalan Braised Pork Shoulder With Dried Fruit Recipes

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CATALAN BRAISED PORK SHOULDER WITH DRIED FRUIT



Catalan Braised Pork Shoulder With Dried Fruit image

(Porc Guisata Amb Fruita Seca) Moist slow cooking brings out the best in a humble cut like pork shoulder, making it fit for the most festive occasions. The sauce, enhanced with dried fruit and a whiff of cinnamon, is classically Catalan. Try to get best-quality organic dried cherries and apricots, ones that have some tartness. If you're using ordinary dried fruit, you might want to reduce the amount slightly, so the dish doesn't come out overly sweet. Alternatively, you can add a splash of red wine vinegar to the sauce at the end. The dish is best made ahead; cool the pork in the sauce and slowly reheat it. If you prefer, this recipe is also great made with a 2 to 3 pound boneless pork loin, which should be cooked until it registers 150º on a meat thermometer (it will take about 45 minutes). Adapted from "The New Spanish Table" cookbook.

Provided by TxGriffLover

Categories     < 4 Hours

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 15

1 boneless pork shoulder, such as Boston Butt (about 4 pounds, trimmed of excess fat)
salt & freshly ground black pepper (kosher or sea)
2 medium garlic cloves, crushed with a garlic press
3 tablespoons light olive oil
1 medium onion, chopped
1 carrot, diced
1 cup peeled white pearl onion
1/4 cup kirsch (or brandy)
2 cups full-bodied dry red wine (with a lively acidity)
1 cup stock (beef or chicken or both)
3/4 cup pitted dried sour cherries
1/2 cup dried apricot (preferably Californian, halved or quartered if large)
1 large bay leaf
1 small piece cinnamon stick
2 fresh rosemary sprigs

Steps:

  • Preheat oven to 325º.
  • Using kitchen string, tie the pork shoulder crosswise, spacing the ties 1 inch apart. Rub the pork generously with salt and pepper and the garlic.
  • Heat 2 tablespoons of the olive oil in a 5 to 6 quart flameproof casserole or Dutch oven over high heat until almost smoking. Add the pork and cook until richly browned on all sides, about 8 minutes total. Add the remaining oil while the pork browns, if the casserole looks too dry. Transfer the pork to a bowl. Add the chopped onion, carrot, and pearl onions to the casserole and brown well, 6 to 7 minutes. Add the kirsch and cook over high heat until it is reduced to about 1 tablespoon, about 1 minute. Add the wine, beef stock, cherries, apricots, bay leaf, cinnamon stick, and rosemary sprigs and bring to a boil, scraping the bottom of the casserole to dislodge the brown bits. Season the sauce with salt to taste.
  • Return the pork to the casserole. Cover tightly and transfer it to the oven. Bake the pork, turning it once or twice, until it is very tender and an instant-read thermometer registers 165º, about 1 1/2 hours.
  • Transfer the pork to a plate and cover it with foil to keep warm. Remove and discard the bay leaf, cinnamon stick, and rosemary sprigs.
  • Transfer the casserole to the stove top and cook the sauce over high heat until it is slightly syrupy, 3 to 5 minutes.
  • Remove the string from the pork and discard it. Cut the pork into slices and arrange on a serving platter. Pour the sauce over the pork and serve.

Nutrition Facts : Calories 177, Fat 6.9, SaturatedFat 0.9, Sodium 12.9, Carbohydrate 14.7, Fiber 1.7, Sugar 8.7, Protein 1

TUSCAN STYLE BRAISED PORK



Tuscan Style Braised Pork image

This recipe is based upon my recollection of Marlena De Blasi's Tuscan Wild Boar recipe in her book "A Thousand Days in Tuscany." (My copy of that book is currently packed up, so I couldn't consult it.) Also, I made modifications based upon what I had on hand. This is a great dish to serve to a hungry crowd of meat eaters! Please note that prep time does not include time to marinate meat which can vary according to your needs or preferences.

Provided by Mama Cee Jay

Categories     < 4 Hours

Time 3h15m

Yield 12-14 serving(s)

Number Of Ingredients 13

6 -7 lbs pork shoulder
1 tablespoon juniper berries
1 tablespoon clove
1/2 tablespoon black peppercorns
1 tablespoon dried rosemary
1 teaspoon dried garlic, sliced
2 tablespoons coarse sea salt
1/4 cup gin
1/4 cup olive oil
1 (32 ounce) container chicken broth
1 cup tomato sauce
1 tablespoon red wine vinegar
water, to cover

Steps:

  • Cut roast into 2" chunks, removing excess fat.
  • Process juniper berries, cloves, peppercorns, dried garlic and sea salt in spice grinder until coarse mixture results.
  • Put meat into large plastic container and rub generously with several tablespoons of spice mixture. (Reserve remaining spices.) Add gin and olive oil and thoroughly mix together. Seal container and refrigerate for at least 3-4 hours. Turn container a few times during marination process. You can marinate for up to three days if you can wait that long!
  • Preheat oven to 325 deg F. Brown meat pieces in batches on stove top over medium high heat in a large oven safe covered pot or dutch oven. Place browned meat back into pot and add chicken broth, tomato sauce, red wine vinegar and enough water to cover meat.
  • Cover and transfer pot to oven. Braise meat for 3-4 hours or until meat is very tender. Taste sauce and season with reserved spices if desired. Serve over pasta or mashed potatoes.

Nutrition Facts : Calories 609.3, Fat 46, SaturatedFat 15, Cholesterol 161, Sodium 1667.9, Carbohydrate 2.2, Fiber 0.7, Sugar 1.1, Protein 41

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