I was trying to replicate a recipe that a chef I worked with used to make. I was glad to find this recipe as a guide. I followed it pretty much except that i used a few shallots instead of onions. also, in keeping with the chef's recipe, I didn't strain the gravy. I mixed it all up together, added a bit of tapioca starch (gluten free) to thicken it and served it with the pork. Delicious!! It wasn't exactly the same as the chef's but a good start. I think maybe a bay leaf and a few more herbs and spices might do it! We loved this, so easy and so tasty! Served it with corn bread, mashed potatoes and cole slaw. yum! thanks!
Made for Spring PAC 2013, this recipe was a lovely surprise - For its easy-cook method, outcome & finding it on the same day I had pork shoulder thawing for dinner. It went together in a flash & the oven-braise cook method meant it needed no attention until the gravy was ready to fix. I cut the pork into bite-size pieces, used my electric skillet for the prep & put everything in an old-fashioned pyrex baking dish w/a lid to cook in the oven. The meat was so tender & the gravy simply wonderful w/a little salt added. We loved this served over rice w/steamed broccoli on the side. Thx for sharing this recipe w/us.