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ALL RECIPES

Braised Pork Shoulder

  • Pair with Sangiovese
Primary Ingredients

3 pounds boneless pork shoulder, trimmed of fat and diced in 2-inch cubes

2 tablespoons ground coriander

2 yellow onions, small diced

2 fennel bulbs, small diced

10 cloves of garlic, minced

4 sage leaves, finely chopped

1 bay leaf

1 cup red wine

2 tablespoons tomato paste

16oz can of diced tomatoes with juice

2 cups chicken stock

Kosher salt

Primary Technique
  1. Season meat with ground coriander and kosher salt. Place 2 tablespoons of canola oil in a large, heavy boomed Dutch oven and heat over medium heat. Working in batches, sear
    pork on two sides until a dark color is achieved. Reserve meat on the plate.
  2. Add onions, fennel, garlic, and bay leaf to Dutch oven and sauté over medium heat until soft, stirring occasionally (about 5 minutes). Add tomato paste and cook for 2 minutes, then add red wine, reduce by more than half. Add tomatoes and chicken stock.
  3. Return pork to Dutch oven; bring the heat up slowly to a simmer. Cover with a lid and place in the oven for 2 hours or until pork is tender.
  4. Let rest for 20 minutes in a Dutch oven before removing the bay leaf. Take 2 forks and ake the meat into the sauce.
Braised Pork Shoulder
Executive Chef Peter Janiak

Executive Chef Peter Janiak

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100 Pythian Road at Hwy. 12 Santa Rosa, CA 95409
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