Thursday, June 21, 2012

Succulent Braised Pork

Nick and Tanner got me a dutch oven for Mother's day.  Ever since I've been on a rampage to make different recipes using it.  For the record, I LOVE it!  I use it every single day.  I use it as a skillet, an oven, and a frying pan.  It's ceramic on the inside so it doesn't stick like the cheap pans we have here in Texas (we rented everything for the 4 months we are here).  

I have tried many recipes and have loved pretty much every one.  So yesterday I decided to take a few pictures while I was making this dish to share with you, if I liked it like I have the other recipes.  

I found this recipe from Food Network online.  It's from Melissa d'Arabian.  Her show bugs me, I don't know why, but this meal was great.  You can find the recipe in it's original form, here.  


  • 2 pounds pork shoulder, cut into 6 large chunks (I cut it into 3 chunks)
  • Salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 celery stalks, chopped (I used more)
  • 1 carrot, chopped (once again, I used more. Yum!)
  • 1 clove garlic, roughly chopped
  • 2 tablespoons tomato paste
  • 2 tablespoons all-purpose flour
  • 1 cup red wine
  • 1 1/2 cups beef stock or broth
  • 1 bunch parsley stems, tied with string
  • 2 bay leaves
  • 1 cup water (I didn't end up having to use this)


Preheat the oven to 325 degrees F. Pat the pork dry with paper towels and season with salt and pepper.
In a large Dutch oven, heat the olive oil over medium-high heat, and working in batches brown the meat on all sides until a golden crust forms. Transfer the pork to a plate.
I probably could have seared it longer, but I was dealing with a fussy baby, too.

To the pan add the onion, celery, and carrot and sweat until softened, 5 to 7 minutes. Add the garlic and sweat another 2 minutes. 

Stir in the tomato paste and cook for 3 minutes to cook off the raw flavor and caramelize it. 

Sprinkle with the flour and cook another 2 minutes to cook off its raw flavor. Whisk in the wine and reduce it by half. 

Return the pork to the dutch oven, then stir in the beef stock, parsley stems, and bay leaves. Add the water if liquid does not come up to the top of the pork. Do not cover the pork with liquid. 

Cover the pan and place it in the oven to braise until the meat is fork tender, about 3 hours. Taste and season with more salt and pepper, if needed. Transfer to a serving platter and serve.  (I shredded the pork instead of leaving in chunks and I served it with rice).

"MOM! You aren't paying any attention to meee!"

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