WHISKEY-BRAISED PORK

WHISKEY-BRAISED PORK image

Categories Pork

Yield 6 servings

Number Of Ingredients 13

1 pork shoulder, 3-4 pounds, boned, tied
2 teaspoons salt
1 1/2 teaspoons freshly ground pepper plus more to taste
1/4 cup vegetable oil
1 each, chopped: yellow onion, carrot
3 sprigs fresh thyme
2 cloves garlic, smashed
1 bay leaf
1/2 teaspoon dry mustard
1 1/4 cups whiskey
2 quarts chicken broth
1 teaspoon brown sugar
1/4 teaspoon ground nutmeg

Steps:

Heat oven to 325 degrees. Season the pork with salt and pepper. Heat oil in a Dutch oven over medium-high heat. Add meat; brown on all sides, about 10 minutes. Remove meat to plate. Add onion and carrot to the Dutch oven. Cook until vegetables are lightly caramelized, about 5 minutes. Add thyme, garlic, bay leaf and dry mustard; cook 1 minute. Add whiskey; cook, stirring up browned bits, until liquid reduces by half, about 5 minutes. Stir in broth, brown sugar, nutmeg and black pepper to taste. Add meat; cover. Roast until the meat is tender, about 3 hours. Remove pork from oven; cool 10 minutes. Transfer meat to cutting board. Strain liquid into a fat separator (or skim off fat); return liquid to pan. Cook over medium-high heat until reduced by three-quarters, about 15-20 minutes; set aside. Cut pork shoulder into thick slices; place slices on a heap of colcannon with reduced juices around the plate. Nutrition information: Per serving: 898 calories, 55% of calories from fat, 54 g fat, 24 g saturated fat, 228 mg cholesterol, 37 g carbohydrates, 62 g protein, 2,161 mg sodium, 5 g fiber