Spicy Braised Pork Shoulder
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.
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- Calories: 365
- Calories from fat: 64%
- Protein: 25g
- Fat: 26g
- Saturated fat: 8.8g
- Carbohydrate: 7.2g
- Fiber: 0.7g
- Sodium: 249mg
- Cholesterol: 100mg
- 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
- 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.
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