Tuesday, November 01, 2011

Braised pork

Braised pork

So, back to the cookbook from G. I made this braised pork, which was a huge hunk of meat. It was enough for dinner for the four of us, and then 3 more meals. I portioned it up and put two in the freezer and one in the fridge for a recipe later in the week.

adapted from "time for dinner"

one 5 to 6-pound pork shoulder
1 garlic clove
2 Tbsp. paprika
6 Tbsp. olive oil
2/3 c. orange juice
1/3 c. lemon juice

Stab deep slits with a knife into the pork shoulder. In a small food processor or on a cutting board, make a paste from the garlic, paprika, and 2 to 3 Tbsp. of the olive oil and smear over the pork. In a Dutch oven set over medium high heat, brown the pork in the remaining olive oil. Add the orange and lemon juice and cover. Bring to a boil, then simmer until internal temperature of the pork is 140 degrees, about 1.5 hours.

No comments: