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Prep Time: 30 Minutes Cook Time: 150 Minutes |
Ready In: 180 Minutes Servings: 15 |
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This recipe was featured on Bravo's Top Chef Season 2. This recipe serves a crowd but could always be halved. This recipe goes well with rice. Ingredients:
1 (10 lb) pork shoulder |
3 teaspoons vegetable oil |
2 pears, cored and diced |
1 cup diced carrot |
1 cup diced celery |
1 cup diced onion |
10 garlic cloves |
2 tablespoons fresh ginger, finely chopped |
1 quart apple juice |
1/4 cup salt |
1/8 cup minced garlic |
1/8 cup korean red pepper |
1/8 cup paprika |
1/8 cup curry powder |
1/8 cup black pepper |
Directions:
1. Heat oven to 375°F In a small bowl, mix spices together for Korean Rub. Rinse pork and pat dry. Pat rub all over pork.
2. In a large, heavy-bottomed pot, heat oil over medium high heat. Add pork and sear on all sides. Remove from pan and transfer to a roasting pan.
3. For sauce: Add pears, carrots, celery, onions, garlic and ginger to pot. Cook until tender over medium heat, eight to twelve minutes. Once vegetables are tender, add apple juice and increase heat to medium high, stirring constantly and scraping bottom and sides of pan with wooden spoon to deglaze.
4. Pour sauce over pork in roasting pan. Cover with foil and bake for three hours.
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