Saturday, April 6, 2013

Braised Pork Shoulder with Warm Spices

Braised Pork Shoulder with Warm Spices
Picture from: chewnibblenosh
Image Credit: Christine

Braised Pork Shoulder with Warm Spices

“This can be made up to two days ahead! Chill the pork and sauce separately and reheat together before serving.” Christine


1 tablespoon kosher salt

1 tablespoon dark brown sugar

½ teaspoon ground ginger

½ teaspoon ground coriander

½ teaspoon freshly ground black pepper

¼ teaspoon ground cinnamon

¼ teaspoon cayenne pepper

⅛ teaspoon ground cloves

1 – 3½ – 3¾ pounds boneless pork shoulder (Boston Butt) trimmed and cut into 2″ cubes

3 tablespoons olive oil, divided

4 cups sliced onions (about 2 large onions)

1½ cups fruity white wine (Pinot Gris or Chenin Blanc)

2 cups low salt chicken broth

1 tablespoons cornstarch

2 teaspoon water


In a small bowl, mix together the first 8 ingredients.

Pour the spice mixture over the pork pieces and mix together, thoroughly coating the pork with 
the spices.

Cover and chill, at least 8 hours or overnight.

Heat 2 tablespoons of the olive oil in a large, heavy pot over medium-high heat…

Read more and enjoy this amazing recipe and many more when visiting chewnibblenosh

Serves: 6


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