Black Velvet Braised Pork Recipe balabanian

1. 1

   Cut hatch marks across any areas of skin or fat on pork shoulder.

2. 2

   Then pierce meat with a sharp knife all over and insert slivers of garlic.

3. 3

   Heat oil in a large dutch oven (one with a lid) and brown meat on all sides (approx 10 mins).

4. 4

   Move meat to a plate.

5. 5

   Fry onions in same pan over medium heat for about 5 minutes until they begin to soften and brown.

6. 6

   Then add 1/2 tsp salt and continue to cook for about 10 minutes more, until carmelized and very soft & golden.

7. 7

   Add stout & cider and stir to mix, then add pork and spoon onions on top.

8. 8

   Put lid on pan and cook (should be simmering) for at least 4 hours, or more if possible.

9. 9

   Turn the meat once or twice, and spoon liquid over every so often.

10. 10

    Also, feel free to add more liquid if its getting low, it should come about 1/2 way up the meat.

11. 11

    Add salt to taste, and serve over mashed potatoes with a dish of the onion/sauce on the side as gravy.

* Per serving · 4 servings · Values may vary.

No additional tips available.