Braised Pork Shoulder With Chimichurri

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READY IN: 3hrs 45mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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