Impress your dinner guests this holiday season with a Dutch Oven Slow-Roasted Pork Shoulder created by chef Paul Kahan for All-Clad. The recipe serves four people and takes two days to make.
Basic Meat Brine:
Directions: Dissolve the salt and sugar in warm water, allow to cool completely. Add the other ingredients.
Directions: Pre-heat the oven to 400 degrees F. In a mixing bowl, add all ingredients to coat well. Place tomatoes on a cookie sheet, skin-side down, cut side up. Season with salt & pepper. Bake at 400 degrees until the tops are caramelized and tomatoes are tender. Once the tomatoes have cooled, peel the skins off and discard. Chop the roasted tomatoes and store in the refrigerator.
Directions: In a blender or food processor, combine all ingredients and blend into a paste.
Dutch Oven Slow-Roasted Pork Shoulder Directions:
Brine the pork shoulder in Basic Meat Brine for 24 hours (see recipe). Weigh it down with a plate and cover. Refrigerate overnight. Prepare the Rosemary-Garlic Marinade and store in the refrigerator. Oven-roast the tomatoes and store in the refrigerator.
Pre-heat the oven to 375 degrees Fahrenheit. Remove the pork shoulder from the brine. Pat it dry with a clean towel. Rub the pork with the Rosemary-Garlic Marinade. Tightly tie or truss it with kitchen twine. Add 2 tablespoons of canola oil into the bottom of the All-Clad Dutch Oven and then add the onions, carrots, celery and head of garlic. Place the pork shoulder onto the bed of vegetables. Season lightly with salt and pepper. Roast in the oven uncovered for 1 hour and 30 minutes at 375 degrees. After this time, reduce the temperature down to 350 degrees and put the lid on. Set a timer for 2 hours, checking periodically. The roast is cooked through when a paring knife can be easily inserted into the meat and it’s fork-tender.
Once the roast is cooked through, set it onto a cutting board and allow it to rest. Set the Dutch Oven over the stove top and turn the heat onto medium-high. Deglaze the pan with the white wine and allow it to reduce by half the amount of liquid. Add the oven-roasted tomatoes, sprig of rosemary and then add the pork or chicken stock and bring to boil. Reduce the heat down to a simmer for 15 minutes. Season the pan sauce with salt and pepper.
Carefully remove the butcher’s twine and slice the pork shoulder. Serve on a warm platter with the pan sauce spooned over the meat. Garnish with the roasted vegetables and freshly chopped parsley.
For more information visit www.allcladchefs.com.