Garlic-Braised Pork Shoulder

We love Pork in all of its manifestations. We decided to make  Garlic-Braised Pork Shoulder but enhanced the recipe by adding Cherry Tomatoes. We used an exceptional bottled Corbarino Tomato. There are really good and you might want to add them to your larder. You can buy them here: Corbarino Cherry Tomatoes In Brine

 Garlic-Braised Pork Shoulder

 

New York Times

 

This beginner-friendly, hands-off braise is for anyone seeking fall-apart pork and lots of savory sauce. After browning whole heads of garlic and the pork, the two braise with water until the pork is shreddable, the garlic is buttery and the surrounding liquid is as flavorful as can be. Some braises are loaded with many aromatics, but this one zeroes in on caramelized garlic, a heavy hitter that can singlehandedly season a dish. Slice or shred the meat and serve with something starchy to soak up the braising liquid, like mashed potatoes, tortillas, or bread for dunking.

 

INGREDIENTS

Yield: 4 to 6 servings

 

3 to 3½   pounds boneless pork shoulder, trimmed of more than ¼-inch fat

Salt and pepper

2              tablespoons neutral oil, such as grapeseed or canola

2              heads garlic, halved crosswise

Handful of thyme, rosemary, oregano or sage sprigs (optional)

 

PREPARATION

 

1.            Heat the oven to 350 degrees. Season the pork all over with salt and pepper (about 1 tablespoon Diamond Crystal kosher salt or 2 teaspoons fine sea salt). You can season the pork up to 2 days ahead and refrigerate until using.

2.            Heat the oil in a large Dutch oven over medium-high until shimmering. Add the garlic, cut-sides down, and cook until golden brown, 2 to 4 minutes. Remove the garlic, then add the pork shoulder and cook until browned on all sides, 10 to 15 minutes.

3.            Add 4 cups of water, the garlic and the herbs, if using. Bring to a simmer, scraping up browned bits on the bottom of the pot. Cover the pot and transfer to the oven, turning the pork every 30 minutes or so until the pork falls apart when prodded with a fork, 

4.            Transfer the pork to a cutting board to rest for about 15 minutes. Use tongs to squeeze the garlic halves until the cloves pop out into the braising liquid. Discard the garlic peels and herb sprigs. As the braising liquid sits, a fat cap will appear: Use a spoon to skim off most of it. Season the liquid to taste with salt and pepper.

5.            Slice the pork against the grain into ½-inch-thick slices, or shred the pork with two forks. Return the pork to the braising liquid and serve with a spoonful of the liquid.