Braised Korean Pork

This recipe was featured on Bravo's Top Chef Season 2. This recipe serves a crowd but could always be halved. This recipe goes well with rice.

• Ready In: 3 hrs 30 mins
• Serves: 15

Ingredients

• 1 (10 lb)  pork shoulder
• 3  teaspoons  vegetable oil

• Sauce

• 2  pears, cored and diced
• 1  cup  diced carrot
• 1  cup  diced celery
• 1  cup  diced onion
• 10  garlic cloves
• 2  tablespoons fresh ginger, finely chopped
• 1  quart  apple juice

• Korean Rub

• 1⁄4 cup salt
• 1⁄8 cup  minced garlic
• 1⁄8 cup  korean  red pepper
• 1⁄8 cup paprika
• 1⁄8 cup curry powder
• 1⁄8 cup black pepper

Directions

1. Heat oven to 375°F In a small bowl, mix spices together for Korean Rub. Rinse pork and pat dry. Pat rub all over pork.
2. In a large, heavy-bottomed pot, heat oil over medium high heat. Add pork and sear on all sides. Remove from pan and transfer to a roasting pan.
3. For sauce: Add pears, carrots, celery, onions, garlic and ginger to pot. Cook until tender over medium heat, eight to twelve minutes. Once vegetables are tender, add apple juice and increase heat to medium high, stirring constantly and scraping bottom and sides of pan with wooden spoon to deglaze.
4. Pour sauce over pork in roasting pan. Cover with foil and bake for three hours.