Braised Pork Shoulder With Chimichurri

1. 1

   Preheat oven to 275.

2. 2

   In a large skillet, melt the butter in the oil.

3. 3

   Season the pork with salt and pepper and brown over high heat, 3-4 minutes per side.

4. 4

   Transfer to an enameled cast iron casserole and add the garlic, onions, thyme, bay leaf, stock and 2 cups of water; bring to a boil.

5. 5

   Cover with foil and bake for 2 1/2 hours, until the pork is falling apart tender.

6. 6

   Transfer to a dish and keep warm.

7. 7

   Strain the liquid, return to the casserole and reduce by half over moderately high heat.

8. 8

   Season with salt and pepper, add to the pork and serve with chimichurri.

9. 9

   Note: Use store-bought chimichurri or make Animal's excellent version. In a mortar mash one chopped garlic clove with one seeded jalapeno. Season with 1 tsp salt. Work in one bunch each of stemmed curly and flat leaf parsley and 1/4 cup of chopped oregano. Stir in 3/4 cup of olive oil and 2 Tbs of white wine vinegar and season with 1/2 tsp of crushed red pepper.

No additional tips available.