Braised Pork Shoulder

Name: Braised Pork Shoulder
Yield: 6 to 8 servings
Ingredients: One 4-pound bone-in pork shoulder roast; Salt and fresh-ground black pepper; 1 to 2 tablespoons chopped sage or marjoram; 1 onion, peeled and coarsely chopped; 1 carrot, peeled and coarsely chopped; 1 celery stalk, coarsely chopped; 4 garlic cloves, peeled and chopped; 2 bay leaves; 2 cups chicken stock (page 47) or water; Gremolata (see page 17)

December 20, 2011

A shoulder roast of pork, lamb, or beef is ideal for braising; the shoulder is an economical cut with lots of flavor, and long, slow cooking yields succulent meat and a deep savory sauce. A braised shoulder is delicious accompanied by soft polenta, mashed potatoes, egg noodles, or creamy beans to soak up the tasty juices. A roast with the bone in will hold together better during cooking and have more flavor. If the meat is boneless, it is helpful to tie it after seasoning. The braise will taste even better if seasoned a day before cooking and braised a day before serving.

Cooks' Note

Add dried chile or other spices to the braise, and, if you like, 2 or 3 chopped tomatoes or 1/2 cup white or red wine.

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