November 08, 2013

braising: pork shoulder with guiness and dried cherries

I spent a lovely day cooking with the O'Meara ladies.  They planned a family dinner for twenty plus and then came and cooked their dinner with me, supporting The Family Table.  It was such a great idea and such a nice day!


We made a yummy dish, one that would be really good for St Patrick's day.  Pork Shoulder is trimmed, seared and then put in a dutch oven (or crock pot would work too).  The aromatics (onion, fennel, garlic) are then sauteed in the pork pot and deglazed with guiness and balsamic vinegar.  Dried cherries, molasses and orange peel are added for a sweet-ish, rich, wintery braise.  You can add chopped sweet potatoes in to make it a complete dish.  Steamed barley would also be really nice to slurp up the broth.  We also made the kale and brussel sprout salad (from BBQ Beef class in May, 2013) for some greenery.



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