Pitts’ Braised Pork Shoulder

Well folks, it’s official: Nummy Num Num has hit the west coast. And the illustrious Justin Pitts has thrown a little of his culinary expertise back home to the dirty south in the form of Memphis’ favorite meat. If you’re BBQed out but still need your pork fix, a good braise will definitely satisfy your soul.

2 lbs pork shoulder, cut into 5-6 big chunks
Mirepoix (1 onion, 1 carrot, 2 celery stalks, chopped) – that’s French y’all!
1-2 cloves garlic, chopped
2 tablespoons tomato paste (one squeeze of the kind in the tube probably= a couple tablespoon
2 TB AP flour
Cup or so of red wine
1 to 1.5 cups beef stock
bunch of parsley
1 sprig rosemary
2-3 sprigs thyme
2-3 bay leaves wrapped up and tied with kitchen string (or just throw them in)
water (optional, to bring liquid level up if needed)

  1. Preheat oven to 325.
  2. Get a big dutch oven. Season pork with S/P and sear it off well in olive oil, set it aside.
  3. Add Mirepoix and sweat it, then add garlic. Stir in tomato paste and cook it for a few minutes to get raw flavor out. Stir in flour and do the same.
  4. Pour in red wine and reduce it by about half.
  5. Put the pork back in. Add the beef stock and herbs until pork is almost covered but not completely swimming in liquid. Add water if needed.
  6. Cover the pot and put it in the oven (or cook over a really low heat on the stove).
  7. Braise the *crap out of it for about 3 hours or until it’s falling apart. Should make enough for 4 people.

*Sorry Pitts, but I had to PG your language up a little here since I know a few parents check in from time to time. I did, however, love your suggestion to serve this over Parmesan polenta in which you said “make polenta, thin it out with butter and milk, and add a s—load of cheese.” I’m pretty sure that’s what Julia Child wrote in all her cookbooks too.

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Filed under Comfort food, French food, Main Course, Pork

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