Are you craving delicious pork that falls apart on your fork and melts in your mouth? We certainly are! When we imagine pork, this is precisely what we picture, and we hope you do too. The best part? It is so easy to make, and the oven does most of the work!
Give this melt-in-your-mouth braised pork shoulder recipe by RicardoCuisine.com a whirl:
Author: Ricardo of RicardoCuisine.com
Skill Level: Easy
Servings: 8 people
Prep Time: 20 minutes
Cook Time: 3 hours and 15 minutes
Total Time: 3 hours and 35 minutes
Ingredients:
1 boneless pork shoulder, about 4 lbs
1/3 cup of olive oil
4 large Spanish onions, diced
2 tbsp all-purpose flour (or use 1 tbsp of cornstarch as a gluten-free substitution)
3 cups of white wine (use up anything left over from Valentine’s Day!)
3 cups of chicken broth
1/4 cup of Dijon mustard
1/4 cup of whole-grain mustard
Salt and pepper (to taste)
Instructions:
Before you begin, place the oven rack in the middle of the oven and preheat to 350 °F.
In a large cast-iron or other oven-safe pan, add 2 tablespoons of oil and brown the pork. Season with salt and pepper and set aside on a plate.
In the same pan, add the onions and gently brown them in the remaining oil until they are well caramelized. Season with salt and pepper.
Add the flour (or cornstarch) to the onions and stir to combine. Then add the white wine and bring to a boil.
Take your delicious browned pork shoulder from the plate, add back into the pan and add the chicken broth and two mustards. Bring to a boil.
Once boiling, remove from the heat, cover and add the pan to the oven to braise for 2 hours.
After 2 hours, remove the cover and continue cooking for an additional hour or until the meat falls off easily with a fork.
Serve hot with your favourite roasted veggies and potatoes to your awaiting family.
TIP: This recipe serves 8, but if you are feeding less than that, the leftovers can be stored in the fridge for three-four days or in the freezer for one-two months.
Come into our meat shop in Rosemary or Calgary, or stop by our two booths at the Calgary Farmers’ Market to pick up everything you need for this recipe. We also have many other proteins on our shop online page that are available for curb-side pick-up. Check out our website and call us today.
SPRAGG’S MEAT SHOP CALGARY
9675 Macleod Trail SE
Calgary, AB, T2J 0P6
P: 403.255.1232
E: calgarystore@spraggsmeatshop.com
SPRAGG’S MEAT SHOP ROSEMARY
438 Centre St
Rosemary, AB, T0J 2W0
P: 403.378.3800
E: meatshop@spraggsmeatshop.com