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May 29, 2022

Braised Pork

The Leftovers are Gold

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Braised Pork

Roasted pork sliced, laying on a serving plate with fresh parsley ontop

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Braising a pork roast is an ingredient you can count on for the week to help you make easy dinners. It’s quick to prepare, inexpensive, and the oven does all the work. You can also repurpose the leftovers in various ways. I’ll share some ideas, and you’ll see this idea is a winner on your family menu.

When it comes to braised pork, you can find an abundance of recipes using various ingredients to season. This short version is not complicated and requires few ingredients, but it does the trick. The fat brings flavor to the meat, so you can get away without adding much to it—just a little seasoning and some liquid for braising. 

Ingredients

Pork Shoulder or Pork Butt Roast -2 1/2 to 3 pound cut

Olive Oil

White wine or broth

Sea salt

Fresh ground pepper

Instructions

1. Preheat oven to 250 degrees F.

2. Use a roasting pan with a lid—a Le Creuset Dutch oven is ideal. Put about a tablespoon of olive oil in the pan. Heat the oil over medium-high heat.

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3. When the pan is hot, place the pork roast in the pan. Sear the pork by cooking it for about 4 - 5 minutes on each side. The pork should be nicely browned. This will lock in the juices while the pork cooks, creating a moist result.

4. Once both sides are seared, add about a 1/2 inch of liquid to the pan. I use half white wine and half stock.

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5. Sprinkle with sea salt and fresh ground pepper. Top with a few bay leaves or rosemary. To add an extra layer of flavor, you can sautee some onion, garlic, and or shallots after you brown the pork.

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6. Cover and cook for about 2 1/2 hours.

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Notes

Make this over the weekend or in the evening when you are home. The prep time is under 15 minutes so its quick to prepare.

Use the leftovers for a pasta dish or spice up your taco Tuesday with this delicious meat. You can also freeze some to use another day.

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If you like this recipe and want ideas on variations, let me know in the comments. 

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I often cook "au pif," as we say in France, which means cooking without an exact recipe and by "feel" using your intuition.  You’ll often find guidelines in many recipes versus exact quantities.  Write to me here if you have any questions about the recipes.

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