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Pork shoulder
This delicious pork shoulder is spiced up with paprika, turmeric, allspice and chilli powder. Get ready for a burst of flavour in every bite!
SERVES
4
Ingredients
- 4 lb boneless pork shoulder, cut into 3 inch pieces
- 1 tablespoon black pepper, toasted and ground
- 1 tablespoon coriander, toasted and ground
- 1 tablespoon smoked paprika
- 1 teaspoon cinnamon
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon turmeric
- 1/2 teaspoon allspice
- 1/4 teaspoon chlili powder
- 3 tablespoons olive oil
- 1 carrot, peeled and cut into 1 inch pieces
- 1 white onion, roughly chopped
- 4 cloves garlic, smashed
- 1/2 cup white wine
- 2 tablespoons tomato paste
- 3 cups beef stock
Directions
- In a mixing bowl, combine all of the spices and whisk them together to combine.
- Coat each piece of the pork shoulder in the spices, making sure to pat into the meat. Transfer the spiced pork shoulder to the fridge to absorb the spices' flavours for at least two hours, but even up to overnight.
- When ready to cook, preheat your oven to 325 degrees.
- In a large Dutch oven, heat the oil over medium-high.
- Season the pork generously with salt all over, then add to the pan. Sear on all sides, rotating occasionally to get good colour, about five to six minutes.
- Transfer the seared pork to a plate. Lower the heat to low and allow the pan to cool.
- Then add the carrot, onion, and garlic. Cook for one to two minutes then add the tomato paste and wine. Increase the heat back to medium-high and bring the wine to a boil. Allow the wine to reduce by half, then add the stock. Bring the stock up to a gentle boil, then return the pork back to the pan.
- Turn off the heat, cover and transfer to the oven to braise. Braise your pork for two and a half to three hours or until extremely tender. Can be braised the day before serving as well.
- Serve with rice, potatoes, or saffron-infused orzo and enjoy!
