Sweet Pickle Braised Pork Shoulder

From A Southerly Course by Martha Foose Hall

Ready In:
4hrs
Serves:
Units:

ingredients

directions

  • Heat oven to 375°F.
  • Pat the pork dry and sprinkle with salt. Heat the olive oil in a large Dutch oven over medium high heat. Add the pork and brown on all sides. Add the relish, barbecue sauce, and 2 cups of water and bring to a simmer. Cover the pot and transfer to the oven. Braise the pork, turning over once, until the center is tender but not falling apart when pierced with a paring knife, about 2 1/2 to 3 hours.
  • Transfer the pork to a cutting board and tent with foil.
  • Strain the braising liquid through a sieve into a bowl and discard the solids. Skim the fat that collects on the surface and cover the bowl to keep the liquid warm.
  • Cut the meat across the grain into 6 slices. Heat the vegetable oil in a 12 inch heavy nonstick skillet over medium high heat. Sear the pork slices in batches, until browned on each side.
  • Transfer the pork to plates and spoon some braising liquid over the top.
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RECIPE MADE WITH LOVE BY

@Brookelynne26
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@Brookelynne26
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"From A Southerly Course by Martha Foose Hall"
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  1. Brookelynne26
    From A Southerly Course by Martha Foose Hall
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