Braised Pork Hash

serves 8-10


1 (5-6 pound) bone-in pork shoulder

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

6 sprigs of fresh thyme or 1 1/2 teaspoon dried thyme

4 large garlic cloves, minced

8 dried bay leaves

6 medium yellow onions, halved lengthwise and thickly sliced

3 cups dry white wine

1 Tablespoon unsalted butter

3 Tablespoons unbleached all-purpose flour


Position an oven rack in the middle position. Preheat the oven to 325º F.


Place the pork (fat side up) in a large dutch oven.  Season with the salt and pepper.  Scatter the thyme, garlic, bay leaves, and onion around the meat.  Add the wine and bring to a boil.  Cover the meat with a round of parchment paper and then with a tight fitting lid. Place the pot in the oven to braise until the meat is very tender and falling off the bone, about 4-5 hours.


Remove the pot from the oven and cool, partially covered, for 30 minutes.  Transfer the pork to a platter, tent with a sheet of foil, and cool completely.  Remove the thyme and bay leaves from the braising liquid.  Strain the braising liquid into a bowl; reserve the onions.  Skim off any fat from the braising liquid.  If there are more than 2 cups of liquid, simmer gently in a pot until reduced.  If less than 2 cups, add chicken broth.


Once cool, trim any excess fat from the pork and remove the meat from the bone.  Shred the meat into 1 1/2 inch pieces and return to the pot with the onions.  Bring the braising liquid to a simmer in a small saucepan.


In a large skillet, heat the butter over medium heat until foaming.  Stir in the flour and cook over medium-high heat, stirring constantly, until light to medium brown in color, about 2 minutes.  Slowly whisk the braising liquid into the roux, whisking constantly, and cook until thickened.  Season to taste with salt and ground pepper.  Spoon about 1 cup of the sauce over the meat and onions and cook over medium-low heat until warmed through.  Serve the remaining sauce on the side.  (Braised pork can be made 2 days ahead.  Chill the meat and onions with 1 cup of sauce and chill remaining sauce separately.)  Enjoy!


Printed from thegalleygourmet.net