Table Talk with Chef Zachary Golper of Bien Cuit |
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Braised Sweet Sausage
Black Velvet Braised Pork
- 1 5-6 lb. bone-in pork shoulder
- 3 cloves garlic, cut into slivers
- 2 tablespoon olive oil
- 5 medium onions, sliced 1/4 in. thick
- 2 bottles hard apple cider
- 1 cans stout beer
- salt to taste
I adapted one of my stand-by recipes for pork shoulder to include Guinness and hard cider (the ingredients a drink I love called a black velvet) as the cooking liquid. The meat turns out very tender and flavorful and falls off the bone. It’s also incredibly easy to make and needs no last-minute preparation.
- 1Cut hatch marks across any areas of skin or fat on pork shoulder. Then pierce meat with a sharp knife all over and insert slivers of garlic.
- 2Heat oil in a large dutch oven (one with a lid) and brown meat on all sides (approx 10 mins). Move meat to a plate.
- 3Fry onions in same pan over medium heat for about 5 minutes until they begin to soften and brown. Then add 1/2 tsp salt and continue to cook for about 10 minutes more, until carmelized and very soft & golden.
- 4Add stout & cider and stir to mix, then add pork and spoon onions on top. Put lid on pan and cook (should be simmering) for at least 4 hours, or more if possible. Turn the meat once or twice, and spoon liquid over every so often. Also, feel free to add more liquid if it’s getting low, it should come about 1/2 way up the meat.
- 5Add salt to taste, and serve over mashed potatoes with a dish of the onion/sauce on the side as gravy.