Agreement : Grand Coteau
Ingredients:
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2 kilos of pork shoulder, capicolle part (Olymel)
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1 head Quebec garlic
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2 tablespoons Montréal chicken spice blend
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1 leek, chopped
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1 onion, chopped
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2 carrots, chopped
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2 stalks celery, chopped
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2 bay leaves
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2 sprigs fresh thyme
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2 cinnamon sticks
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1 clove
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1 can San Marzano tomato (798 ml)
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1 can of tomato paste (156 ml)
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1 liter chicken stock
Instructions :
Start the oven at 350 F
Start by peeling the garlic and cutting one clove lengthwise into 6 sticks.
Take the pork shoulder and poke 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 frying pan over medium-high heat. Season the shoulder on both sides and sear until nicely browned, then set aside. Deglaze the pan with the stock.
Place all ingredients in a large simmering dish, making sure there's liquid 3/4 of the way up the pork, then 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.
It can be served shredded for longer cooking times.