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Braised Pork Shoulder With Red Eye Gravy

Braised Pork Shoulder With Red Eye Gravy

Marcus Meacham

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Marcus shows you how to make Braised Pork Shoulder With Red Eye Gravy.

Recipe

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Braised Pork Shoulder With Red Eye Gravy

Ingredients

  • Pork Shoulder

  • 3 lb pork shoulder

  • Salt and pepper

  • Oil for browning

  • 8 cloves garlic

  • 1/4 pound each sage, rosemary, and thyme

  • ½ cup tomato paste

  • 5 cup chardonnay

  • ½ cup brown sugar

  • Rosemary Focaccia

  • 1 loaf focaccia

  • Olive oil, to drizzle

  • 3 sprigs rosemary

  • Red Eye Gravy

  • 1/4 cup diced ham

  • 1/4 cup diced bacon

  • 1/4 cup finel diced onion

  • 2 tablespoons flour

  • 1 cup chicken stock

  • 1 cup very strong brew coffee

  • 1 cup heavy cream

Let's get Cooking...

  1. Season the pork shoulder on all sides with salt and pepper. Place in a pre-heated dutch oven and sear each side for about 3-5 minutes.

  2. Add the tomato paste and stir, this will caramelize the pot and the meat.

  3. Add the garlic and herbs in a loose bunch and stir a few times before adding the brown sugar and wine.

  4. Cover and cook on a stove top for three hours on medium to high heat.

  5. Grill focaccia on open flame, brush with olive oil afterwards and sprinkle rosemary on top.

  6. In a cast iron pan, heat ham and bacon until all the fat is rendered and add the onion.

  7. Next, whisk in the flour to make a roux. Slowly, add in the chicken stock and coffee - whisk well and bring to simmer. Once thickened, add the heavy cream and whisk.

  8. Serve pork shoulder over grilled focaccia and serve with gravy.

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