Braised Pork Shoulder With Red Eye GravyBraised Pork Shoulder With Red Eye Gravy
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Marcus shows you how to make Braised Pork Shoulder With Red Eye Gravy.
3 pounds pork shoulder
Salt and pepper
Oil for browning
8 cloves garlic
1/4 pound each sage, rosemary, and thyme
1/2 cup tomato paste
5 cup chardonnay
1/2 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
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.
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