Shredded Pork and Tomato Stew

28 Oct

I’m a big fan of braises and roasts.  Sear your meat, cover it with some liquid or sauce, and and throw it in a low oven before leaving for work (or, in my case, school) in the morning.  Then, when I come home in the evening dinner is more or less ready.  Plus, you get all 8 hours of flavor jam-packed into whatever meat you are cooking and tender meat that falls apart at first touch.  Now that the weather is cooling off,  braises and roasts are the perfect comfort food – especially because they generally provide for lots of delicious leftovers.  This pork shoulder was juicy, tender and mouth-wateringly aromatic and flavorful.  Served with some crusty French bread to sop up the accompanying braising liquid, this was a delicious, healthy dinner.

Shredded Pork and Tomato Stew

Pork Shoulder:

1 5.75 lb. pork shoulder, tied by your butcher/grocer with twine

1 tbs. garlic powder

1 tsp. dried cumin

1/2 tsp. paprika

1/2 tsp. red pepper flakes

1/4 tsp. cinnamon

1/2 tsp. salt

3 whole marinated garlic cloves, halved

Non-stick cooking spray

Combine all ingredients except pork shoulder and whole marinated garlic cloves.  Cut six small slits spread across the pork and insert the garlic cloves.  Rub the entire pork shoulder with the rub.  Let sit for 2-3 hours.

Spray a large skillet with non-stick cooking spray.  Heat over high heat and brown pork shoulder on all sides, roughly 2-3 minutes per side.  Remove from heat.

Braising Liquid:

1/2 yellow onion, quartered

1/2 red onion, quartered

1 medium tomato, thinly sliced

1 6 oz. can tomato paste

1 28 oz. can crushed San Marzano tomatoes

1 cup frozen corn kernels, defrosted

Kosher salt and freshly cracked black pepper

1/4 cup chopped fresh parsley

1 tsp. garlic powder

Preheat oven to 200º.

Rub the pork shoulder on all sides with tomato paste.  Spray a large casserole or dutch oven with cooking spray and add pork shoulder.  Cover with tomato slices.  Add tomatoes, with juice, and onions.  Cover casserole tightly.

Place pork shoulder in oven and roast 8-10 hours (it would probably be fine after 4-6 hours, but I put it in before leaving for school at 8:30 and didn’t remove it until 5:30 or so), adding corn kernels for last hour or so.

Remove pork shoulder from oven.  Remove meat from braising liquid and keep warm by covering with tin-foil.  Place braising liquid and vegetables in a medium stock pot.  Let sit 10-15 minutes and skim fat from the top.

Add salt, pepper, garlic powder, and chopped parsley.  Simmer over medium heat 15 minutes or until reduced by 1/4.  Meanwhile, shred desired amount of pork (I used less than half of the roast for the two of us).

Place the shredded pork in the bowl and top with a few heaping ladles of braising liquid, making sure to include some onions, corn, and tomatoes.  Serve with a few slices of French bread and butter or butter substitute.

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2 Responses to “Shredded Pork and Tomato Stew”

Trackbacks/Pingbacks

  1. Spicy Pork Stuffed Butternut Squash « Kelseyincleveland's Blog - October 30, 2010

    […] 2 cups leftover shredded pork (from Shredded Pork and Tomato Stew) […]

  2. Paprika Pork « Kelseyincleveland's Blog - November 4, 2010

    […] cups leftover roasted pork, roughly […]

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