Caucasus-Style Braised Pork Shoulder |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is a fantastic preparation for bone-in pork shoulder, which is loaded with flavor but needs braising to tenderize. A blend of ingredients commonly used in Eurasia's culinarily diverse Caucasus region (comprising Georgia, Armenia, Azerbaijan, and parts of Russia) brings together elements of heat, garlic, and spices like coriander and fenugreek. Ingredients:
4 large garlic cloves |
3 teaspoons kosher salt |
2 teaspoons coriander seeds |
1 teaspoon fenugreek seeds |
3/4 teaspoon dried hot red-pepper flakes |
4 tablespoons olive oil |
1 (5-pound) bone-in pork shoulder roast (also called picnic roast), trimmed of excess fat and skin discarded |
1 large red onion, chopped |
2 cups water |
1/2 cup chopped fresh cilantro |
1 tablespoon red-wine vinegar |
Directions:
1. Mince garlic, then mash to a paste with 2 teaspoons kosher salt using a heavy knife. Grind coriander and fenugreek seeds and red-pepper flakes to a powder in grinder, then stir together with garlic and 2 tablespoons oil in a small bowl. Make 2-inch-deep slits all over meat with a small sharp knife and push some of paste into slits. Rub remaining paste all over meat. Put pork in a bowl and marinate, covered and chilled, at least 8 hours.
2. Bring meat to room temperature, about 1 hour.
3. Put oven rack in lower third of oven and preheat oven to 350°F.
4. Heat remaining 2 tablespoons oil in a wide 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then brown pork on all sides, turning with tongs and a large kitchen fork, about 8 minutes total. Transfer pork to a large plate and cook onion in fat remaining in pot, stirring occasionally and scraping up brown bits, until beginning to brown, 7 to 8 minutes. Return pork to pot and add water and remaining teaspoon kosher salt. Bring to a boil, then cover tightly with lid and transfer to oven. Braise, turning meat once, until very tender, about 3 hours. Cool pork in pan juices completely, uncovered, about 1 1/2 hours, then chill, covered, at least 8 hours.
5. Put oven rack in lower third of oven and preheat oven to 350°F.
6. Remove fat from surface of pan juices and reheat pork (with pan juices), covered, in oven 1 hour. Transfer pork to a platter using cleaned tongs and large fork. Stir cilantro, vinegar, and table salt and pepper to taste into pan juices and serve with pork.
7. Cooks' notes: Pork can be marinated up to 3 days. Braised pork can be chilled up to 2 days.
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