Braised Pork Shoulder with Chimichurri

Name: Braised Pork Shoulder with Chimichurri
Prep time: 3 h 15 min
Cook time: 3 h 15 min
Total time: 3 h 15 min
Yield: 8
Cuisine: South American, Latin American
Ingredients: 1 bay leaf; 473 milliliters chicken stock; 5 garlic cloves; 8 servings Chimichurri sauce (see Note); 2 larges onions, coarsely chopped; 2 kilograms pork shoulder, trimmed and cut into 5 equal pieces; 8 servings Salt and freshly ground pepper; 3 thyme sprigs; 2 Tbsps unsalted butter; 1 Tbsp vegetable oil

You can never have too many main course recipes, so give Braised Pork Shoulder with Chimichurri Head to the store and pick up pork shoulder, butter, thyme sprigs, and a few other things to make it today. To use up the onions you could follow this main course with the Candy Corn Cupcakes as a dessert. From preparation to the plate, this recipe takes approximately 3 hours and 15 minutes.

Instructions

Preheat the oven to 27

Equipment you will use

Oven

In a large skillet, melt the butter in the oil. Season the pork with salt and pepper and brown over high heat, 3 to 4 minutes per side.

Ingredients you will need

Salt And Pepper

Butter

Pork

Cooking Oil

Equipment you will use

Frying Pan

Transfer to an enameled cast-iron casserole and add the garlic, onions, thyme, bay leaf, stock and 2 cups of water; bring to a boil. Cover with foil and bake for 2 1/2 hours, until the pork is falling-apart tender.

Ingredients you will need

Bay Leaves

Garlic

Onion

Stock

Thyme

Water

Pork

Equipment you will use

Oven

Aluminum Foil

Transfer to a dish; keep warm. Strain the liquid, return to the casserole and reduce by half over moderately high heat. Season with salt and pepper, add to the pork and serve with chimichurri.

Ingredients you will need

Salt And Pepper

Chimichurri