Barbera-Braised Pork Shoulder with a blackberry reduction and glazed peppered onion Spring 2010
Braised Pork Shoulder with a blackberry reduction and glazed peppered onion
Recipe:
- Take a 6 to 8 LB pork butt, trim the fat from the top and cut across grain into 2-inch thick steaks. Country style spar ribs can also be used.
- Rub the meat generously with Madagascar All purpose blend, place in small roasting pan with couple chopped yellow onions, 4 sticks chopped celery, 4 chopped carrots.
- Roast in hot oven 425 degrees until brown stir as needed. After brown add 2 cups canned tomatoes, 3 cups chicken broth. Cover with lid or foil. Reduce heat to 325 degrees.
- Bake aprox. 2 1/2 hours or until meat falls apart. Remove from oven pick out lean chunks hold on side.
Barbera Reduction Sauce:
- In a saucepan reduce 1/2 bottle Barbera wine by 1/2. Add the pan juices from the pork and skim the fat from the top of the sauce. Simmer low heat. If thickness is desired add little cornstarch slurry or light cooked roux until thickened. Sauce is OK to serve natural not thickened or add a couple pats of whole butter to sauce just before serving, don’t increase temperature of the sauce after adding butter.
Peppered Onions:
- Place 1/4 inch thick onion slices on sheet pan, drizzle with little melted butter sprinkle with black pepper. Place under broiler until lightly brown and tender or char broil.
Service: Place cooked onion in center of plate add pieces of pork and ladle with sauce. Scalloped potatoes are a great starch with this dish.
Pairing: 2008 Barbera, Partridge-Leigh
