Ingredients with Measurements:
- 3 lbs. boneless pork shoulder
- 1 cup Canestrato di Calabria cheese, grated
- 2 cups chicken broth
- 1 cup dry red wine
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 tbsp. olive oil
- 2 tbsp. tomato paste
- 1 tbsp. dried oregano
- 1 tsp. salt
- 1/2 tsp. black pepper
Special Equipment Needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-Step Instructions:
1. Preheat oven to 325°F.
2. In a Dutch oven, heat olive oil over medium-high heat.
3. Season pork shoulder with salt and pepper and sear on all sides until browned, about 5-7 minutes per side.
4. Remove pork from the pot and set aside.
5. Add onion and garlic to the pot and sauté until softened, about 5 minutes.
6. Add tomato paste, oregano, and Canestrato di Calabria cheese to the pot and stir until cheese is melted.
7. Pour in chicken broth and red wine, and bring to a boil.
8. Return pork to the pot and spoon sauce over the top.
9. Cover with the lid and transfer to the oven.
10. Braise for 2-3 hours, or until pork is tender and falls apart easily.
11. Remove from oven and let rest for 10 minutes before slicing and serving.
Time:
Preparation time: 15 minutes
Cooking time: 2-3 hours
Temperature:
Oven temperature: 325°F
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories per serving: 450
Fat: 25g
Carbohydrates: 5g
Protein: 45g
Substitutions for ingredients:
- Canestrato di Calabria cheese can be substituted with Pecorino Romano or Parmesan cheese.
- Chicken broth can be substituted with vegetable broth or water.
- Dry red wine can be substituted with beef broth or apple cider vinegar.
Variations:
- Add chopped carrots and celery to the pot for added flavor and nutrition.
- Use a slow cooker instead of the oven for a hands-off cooking method.
- Substitute pork shoulder with beef chuck roast or lamb shanks for a different flavor.
Tips and Tricks:
- Make sure to sear the pork shoulder well before braising to develop a deep flavor.
- Use a meat thermometer to check for doneness. Pork should be cooked to an internal temperature of 145°F.
- Let the pork rest before slicing to allow the juices to redistribute and keep the meat moist.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the oven at 350°F for 10-15 minutes, or in the microwave for 2-3 minutes.
Presentation Ideas:
Serve sliced pork shoulder on a platter with the braising liquid spooned over the top. Garnish with fresh herbs, such as parsley or thyme.
Garnishes:
Fresh herbs, such as parsley or thyme.
Pairings:
Serve with a side of roasted vegetables, such as carrots or Brussels sprouts, and a crusty loaf of bread.
Suggested Side Dishes:
- Roasted vegetables
- Crusty bread
- Mashed potatoes
- Polenta
Troubleshooting Advice:
- If the braising liquid is too thin, remove the pork from the pot and simmer the liquid over medium heat until it thickens.
- If the pork is tough, it may need to be braised for longer. Check the internal temperature with a meat thermometer to ensure it has reached 145°F.
Food Safety Advice:
- Always cook pork to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator for up to 3 days.
Food History:
Canestrato di Calabria is a hard cheese made from sheep's milk in the Calabria region of Italy. It has a nutty, slightly spicy flavor and is often used in traditional Calabrian dishes.
Flavor Profiles:
This recipe combines the rich, savory flavor of pork shoulder with the nutty, slightly spicy flavor of Canestrato di Calabria cheese. The braising liquid adds depth and richness to the dish.
Serving Suggestions:
Serve this dish with a simple green salad dressed with lemon and olive oil to balance the richness of the pork and cheese.
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Region: Italian