Spicy Braised Pork Shoulder

recipe
Mickey Strang likes bone-in pork shoulder because she can combine it with a few other ingredients in a Dutch oven and then forget about it until dinnertime. She serves this spicy pork with rice and beans. To peel the pearl onions, drop them in boiling water for 1 to 2 minutes, then drain. When onions are cool enough to handle, trim off root ends and squeeze onions to slip out of peels.

Yield:

Makes 4 to 6 servings

Recipe from

Sunset

Nutritional Information

Calories 365
Caloriesfromfat 64 %
Protein 25 g
Fat 26 g
Satfat 8.8 g
Carbohydrate 7.2 g
Fiber 0.7 g
Sodium 249 mg
Cholesterol 100 mg

Ingredients

3 1/2 pounds bone-in pork shoulder
Salt and pepper
1 can (14 1/2 oz.) diced tomatoes
8 ounces pearl onions, peeled (see note above), or 1 onion (8 oz.), peeled and chopped
2 drained canned chipotle or jalapeño chilies
2 cloves garlic, peeled and minced

Preparation

1. Rinse pork and pat dry. Sprinkle all over with salt and pepper. Place in a 4- to 6-quart Dutch oven or other heavy pan with a lid. Add tomatoes, onions, chilies, and garlic.

2. Cover and bake in a 250° regular or convection oven until meat is very tender when pierced with a fork, 3 1/2 to 4 hours. After the first 2 1/2 hours, check every half hour; if mixture appears dry, add 1/2 cup water to pan.

3. With two large forks, pull meat from bone into large chunks. Transfer pork to a serving platter. Pour pan juices into a bowl to spoon over pork.

Mickey Strang, McKinleyville, California,

Sunset

December 2003
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