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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
Ingredients:
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
Preparation:
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…
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Serves: 6
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