This winter pork roast is truly wonderful meat to braise. I like to use a pork butt (or shoulder) for this recipe as it has enough fat to slow cook and enrich the sauce.
The aromatics of onions, fennel and pear caramelize in the sauce through the long cook, resulting in a balanced flavorful accompaniment to the tender meat.
I serve this dish as a second course on many a winter night as it is loved by more than many!
Below is the (silent) reel from Instagram with the recipe further down:
Winter Braised Pork Roast
6-8
servings15
minutes3
hours30
minutesIngredients
4 lbs. 4 boneless pork shoulder
Sea salt / black pepper
2 2 d’anjou pears, quartered
2 large 2 onions (1 red and 1 yellow), quartered
3 small 3 bulbs of fennel, quartered
2 cloves 2 garlic, smashed
3/4 bottle 3/4 dry white wine such as a Pinot Grigio
3 sprigs 3 fresh marjoram
3 3 fresh bay leaves
Extra Virgin Olive Oil
Directions
- Preheat the oven to 350℉.
- Make 1-inch slits in the pork and stuff with the garlic and marjoram.
- In a heavy pan coated with olive oil, over medium-high heat, sear the pork thoroughly and evenly.
- Remove from pan and slather the pork with a thin layer of Dijon mustard.
- Add the onions, fennel, pears and garlic to the pot along with some more sea salt and black pepper to taste.
- Return the meat and add the wine and Bay leaf.
- Cover and braise in the oven for 1-1/2 hours.
- Uncover and braise for approximately another 1-1/2 to 2 hours until meat is falling apart.
- Slice and serve with the roasted aromatics alongside and liquids over-top.
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