LaurenThePartier
Super_Ideal_Rock
- Joined
- Mar 2, 2004
- Messages
- 10,100
Do it! I absolutely love braised pork and "fake" carnitas.Date: 2/8/2010 9:41:01 PM
Author: kama_s
Ah, I getcha. I learn something new everyday! I've always wanted to try making pulled pork. Hubby is so-so on pulled pork, but he recently tried something a friend of mine made and enjoyed it. Do you have a recipe I can steal?Date: 2/8/2010 9:33:14 PM
Author: elrohwen
Well, I would say that searing is usually the first step, but the braising part is really the cooking in the oven in some liquid. Braising doesn't include the searing step, that step is just included in most recipes so I think it's standard to sear before you braise. But in the case of lamb, I think you and whitby are doing it the best way - without the sear.
Braising is probably my favorite cooking method (even though I don't do it all the time). You can turn the saddest piece of meat into wonderful tender juiciness with a sauce to go along with it. You just need to have 3-5 hours to sit around and wait for it (or have a slow cooker). My favorite braised meat is either pork shoulder (turned into pulled pork) or spare ribs.
I use a variation on Dave Lieberman's recipe, except that instead of cooking at 500 degrees for 45 minutes (YIKES) I heat the oven to full whack, and as soon as I put the pork in the oven, I turn the oven down.
If you end up doing it according to this recipe, you'll end up roasting the meat for 45 minutes, and then braising it for the rest of the time - it makes no sense.
Turning the temp down to 325 immediately after putting it in the oven is plenty of time to brown up the crust a bit and yields delicious results.
Ingredients:
For the dry rub:
- 2 tablespoons salt
- About 40 grinds black pepper
- 2 tablespoons chili powder
- 1 tablespoon garlic powder
- 2 teaspoons ground coriander
- 2 teaspoons ground mustard seed
- 12 ounces good ale or dark beer, such as Bass
- 4 cloves garlic, chopped
- 1 5-pound pork butt (shoulder of the animal)
Combine rub ingredients in a bowl and mix well. Rub all over pork butt. Wrap in plastic wrap and refrigerate for at least one hour and as long as overnight.
Preheat oven to 500 degrees F. Unwrap pork and place in a roasting pan with sides about 2 inches high. {Cook 45 minutes until dark browned and even blackening in places. Remove from oven. - skip all of this} Lower oven to 325 degrees F. Cook for about 25 minutes to get a nice golden crust. Pour beer over the top and add chopped garlic around the pork. Cover tightly with heavy duty aluminum foil or twice with regular foil. Poke about 10 holes all over the top of the foil. Cook pork butt 2 1/2 hours longer until so tender that it comes away very easily from center bone.
Place the meat on a plate and pour the pan juice (there will be plenty) into a saucepan. To the pan juices add:
1/2 cup ketchup
2 tablespoons whole grain Dijon mustard
3 tablespoons Worchestershire sauce
1/3 cup dark brown sugar
Bring to a simmer until reduced by half and thick, about 20 minutes.
While the sauce is boiling down, pull apart the pork with 2 forks. Pour the sauce over the pulled pork and work through until fully absorbed.
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