👥6 people
⏲️1h 0m
🕐2h 0m
🍽️main meal
Fork tender and bursting with lots of flavor.
Ingredients
- 24 oz pork shoulder
- For The Rub:
- 1 1/2 cloves of garlic
- 3 tbsp of olive oil, as needed
- 1 tbsp salt
- Brine (see recipe)
- 1 onion
- 4 shallots
- 2 carrots
- 3/4 cups molasses
- 3/4 cups malt vinegar
- 1 bay leaf
- Salt and pepper to taste
- 1/4 cup extra virgin olive oil, for the pan
- 2 1/4 cups of beef stock
- 1 cup Port wine
Method
- Brine the pork shoulder for at least 30 mins - 1 hr.
- Place the garlic in a food processor and add in the olive oil and salt. Continue to pulse until you achieve a nice paste. Pat the pork shoulder completely dry with paper towels and then cover the pork shoulder with the paste. Let it marinate for at least an hour before cooking.
- Heat the olive oil in a heavy pan on the Egg over a medium high heat. Sear the pork shoulder (about 30 seconds per each of its 3-4 sides) until all sides are browned. After each shoulder is seared, remove from the pan and reserve.
- Dice the onion and red pepper to a small dice. Peel the shallots and cut each one in half. Cut the carrots into thin round slices. Transfer the oil used to sear the meat into a large, heavy pot. Add a little more oil if necessary to completely cover the bottom about 1 cm. On a low heat, sauté the onions, peppers, shallots and carrots for 15 minutes.
- When the vegetables are golden, add the pork shoulder and the 1 cup of port wine (any port will do, although there are various varieties of port wine and each will leave you with a slightly different dish) Add the bay leaf and, over a medium heat, allow everything to reduce 50%, about 15 minutes. Make sure to stir while it is reducing or it will stick.
- Add the beef stock to the pot and cook over a low heat for about 1.5 hours, until the shoulders are completely tender. When everything is fork tender, take off the heat and serve.
