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Braised pork estofado

Agreement : Grand Coteau

Ingredients :

  • 2 kilos of pork shoulder (Olymel)

  • 1 head of Quebec garlic 

  • 2 tablespoons Montreal chicken spice blend

  • 1 leek, chopped

  • 1 onion, chopped

  • 2 carrots, chopped

  • 2 stalks celery, chopped

  • 2 bay leaves

  • 2 sprigs of fresh thyme

  • 2 cinnamon sticks

  • 1 clove

  • 1 can of San Marzano tomato (798 ml)

  • 1 can of tomato paste (156 ml)

  • 1 liter of chicken broth

Instructions :

Start the oven at 350 F

Start by peeling the garlic and cutting one clove into sticks, dividing it lengthwise into 6.

Take the pork shoulder and pierce holes in it with a knife and then enlarge it with a finger and put a piece of garlic in the hole. Make 8 holes for the shoulder.

Heat a skillet over medium high heat. Then season the shoulder on both sides and sear it to obtain a nice color and set aside. Deglaze the pan with the broth.

Place all ingredients in a large simmering dish, making sure there is liquid 3/4 of the way through the pork, and cover and cook at 350 F for one hour. After one hour, check that everything is boiling and lower the heat to 325 F and cook for 2 hours.

Turn the shoulder over and mix well. Continue cooking until desired tenderness level. 

It can be served shredded if cooked longer.

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