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)
- Preheat oven to 325.
- Get a big dutch oven. Season pork with S/P and sear it off well in olive oil, set it aside.
- 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.
- Pour in red wine and reduce it by about half.
- 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.
- Cover the pot and put it in the oven (or cook over a really low heat on the stove).
- 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.