Try this Espresso stout-braised pork shoulder recipe, or contribute your own.
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1. Rub the pork with the salt and pepper. Heat the oil in a large lidded pot over medium-high heat and brown the meat on all sides. Remove the pork from the pot.
2. Add the onion to the pot and cook, stirring occasionally, until translucent, about 5 minutes. Stir in the stout, sugar, and balsamic vinegar and bring to a simmer over high heat.
3. Reduce the heat to low and return the pork to the pot. Cover the pot with a tight-fitting lid and simmer until the meat is fork-tender and easily pulls away from the bone, about 3 hours.
4. Position a rack in the center of the oven and preheat the oven to 350 degrees. Remove the pork from the pot and place it in a large baking dish. Bake until lightly browned, about 20 minutes.
5. While the pork browns, place a large strainer over a large bowl and pour the contents of the pot through the strainer, discarding the solids. Bring the liquid to a boil in a medium saucepan over high heat until it has reduced by about half and has a consistency similar to barbecue sauce.
6. Remove the pork from the oven and shred it into large pieces using two forks. Discard any large pieces of fat. Ladle the sauce over the shredded pork (you may not need all of it) and toss gently to coat the meat. Serve immediately.
Makes 6 servings
Braise in crock pot for 6 hours then follow rest of steps 4-6
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Serving Size: 1 Serving (1686g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 824 | ||
Calories from Fat: 185 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.6g | 27 % | |
Saturated Fat 1.6g | 8 % | |
Monounsaturated Fat 12.9g | ||
Polyunsanturated Fat 5.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 211.5mg | 7 % | |
Potassium 410.4mg | 11 % | |
Total Carbohydrate 162.3g | 48 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 160.4g | ||
Protein 1.6g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 824
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