Pork Shoulder With Maple Glaze at Kitchenmonki.com

Pork Shoulder With Maple Glaze

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Submitted by: John Beeler

Rating:

Makes: 1 servings adjust

Directions

Step 1

Preheat oven to 300 degrees.

Ingredients

6 Pork Shoulder, (skin on, preferably)

Step 2

Score the pork shoulder, and season with salt and pepper.

Step 3

Set a large casserole over medium-high heat, and sear pork on all sides.

Ingredients

9 cups Chicken Stock

Step 4

Remove meat from casserole, and deglaze with 1/4 cup stock.

Ingredients

1 1⁄2 Apples, Chopped
6 Scallions, trimmed
2 heads Garlic, cut in half crosswise
2 large Onion, quartered
3 Carrots, halved lengthwise and cut into 4-inch pieces
3 stalks Celery, cut into 4-inch pieces
10 Thai Chile Peppers, lightly crushed

Step 5

Add apples and vegetables, and cook until soft.

Ingredients

3 tablespoons Fresh Coriander
1 bunch Fresh Parsley, crushed parsley stems
12 sprigs Fresh Thyme
2 Fresh Bay Leaves
1 Fresh Ginger, 4 inch knob, peeled, roughly chopped, and smashed
1⁄2 cup Maple Syrup
2 tablespoons Black Pepper

Step 6

Return pork to casserole, and add herbs, spices, and syrup.

Step 7

Add stock until it comes approximately 2/3 of the way up the pork shoulder.

Step 8

Bring to a boil, then braise in the oven until pork is tender, about 51/2 to 6 hours.

Step 9

Remove from oven, and allow the pork to cool in the liquid. (Can be prepared a day in advance and kept in its liquid.)

Ingredients

2 Thai Chile Peppers, lightly crushed
1 tablespoon Whole Coriander Seeds
4 tablespoons White Vinegar
1 cup Maple Syrup

Step 10

For the glaze: In a small saucepan, reduce the maple syrup by 1/3. Add vinegar, coriander, and chilies, and simmer gently for 20 minutes.

Ingredients

1 Apple, roughly chopped

Step 11

Add the apple, and simmer another 10 minutes. Strain, and keep warm.

Ingredients

2 Red Radishes, thinly sliced

Step 12

Garnish with radishes.