Raccoon and Lobster

A pork shoulder braise is a pretty easy way to de-clutter your fridge. The shoulder gets cooked until it’s falling apart and everything else is marinated in red wine and pig fat for a few hours.

Onions, potatoes, an apple that’s been sitting around a little too long, some carrots, and a few brussel sprouts, why not? Sadly this brightly colored collection of food ends up getting turned various shades of reddish brown thanks to the red wine but rest assured that the flavor is still there.

Braised Pork Shoulder

1 bone in pork shoulder
olive oil
red wine
3-4 onions
assorted vegetables

Preheat oven to 325°F. Season the pork shoulder with salt and pepper. Heat a few tablespoons of olive oil in a dutch over over medium high heat, and brown the pork shoulder, about a minute on each side. Remove the pork shoulder and add the onions to the pot. When the onions soften and turn golden, add the other vegetables (and errant fruit) and cook for a few more minutes, allowing the flavors to develop. Deglaze the pot by pouring in about a cup and a half of red wine. Using a wooden spoon, scrape off the delicious browned bits on the bottom. Return the pork shoulder to the pot. Add enough water or broth to cover the vegetables and bring to a boil. Cover the pot and place into the oven to cook until the pork is very tender, 2.5 to 3 hours. Reduce some of the cooking juices in a separate pot until it is thickened into a sauce and serve over the pork and vegetables.