Email this recipe!
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
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...
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.
Add the tomato paste and stir, this will caramelize the pot and the meat.
Add the garlic and herbs in a loose bunch and stir a few times before adding the brown sugar and wine.
Cover and cook on a stove top for three hours on medium to high heat.
Grill focaccia on open flame, brush with olive oil afterwards and sprinkle rosemary on top.
In a cast iron pan, heat ham and bacon until all the fat is rendered and add the onion.
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.
Serve pork shoulder over grilled focaccia and serve with gravy.
To get the full recipe, sign up for our newsletter and get even more more delicious recipes!
Daily food & travel inspiration in your inbox