Braised Pork Hash
Incredibly tender and tasty wine-braised pork hash that falls off the bone!
Servings: 10
Equipment
Ingredients
- 1 (5-6 pound) bone-in pork shoulder
- 1 ½ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- 6 sprigs of fresh thyme or 1 1½ teaspoon dried thyme
- 4 large garlic cloves minced
- 8 dried bay leaves
- 6 medium yellow onions halved lengthwise and thickly slice
- 3 cups dry white wine like a Sauvignon Blanc
- 1 tablespoon unsalted butter
- 3 tablespoons unbleached all-purpose flour
Instructions
- Position an oven rack in the middle position. Preheat the oven to 325ºF.
- Place the pork (fat side up) in a large dutch oven. Season with the salt and pepper. Scatter the thyme, garlic, bay leaves, and onion around the meat. Add the wine and bring to a boil. Cover the meat with a round of parchment paper and then with a tight fitting lid. Place the pot in the oven to braise until the meat is very tender and falling off the bone, about 4-5 hours.
- Remove the pot from the oven and cool, partially covered, for 30 minutes. Transfer the pork to a platter, tent with a sheet of foil, and cool completely. Remove the thyme and bay leaves from the braising liquid. Strain the braising liquid into a bowl; reserve the onions. Skim off any fat from the braising liquid. If there are more than 2 cups of liquid, simmer gently in a pot until reduced. If less than 2 cups, add chicken broth.
- Once cool, trim any excess fat from the pork and remove the meat from the bone. Shred the meat into 1 ½ inch pieces and return to the pot with the onions. Bring the braising liquid to a simmer in a small saucepan.
- In a large skillet, heat the butter over medium heat until foaming. Stir in the flour and cook over medium-high heat, stirring constantly, until light to medium brown in color, about 2 minutes. Slowly whisk the braising liquid into the roux, whisking constantly, and cook until thickened. Season to taste with salt and ground pepper. Spoon about 1 cup of the sauce over the meat and onions and cook over medium-low heat until warmed through. Serve the remaining sauce on the side. Braised pork can be made 2 days ahead. Chill the meat and onions with 1 cup of sauce, and chill the remaining sauce separately. Enjoy!
Notes
- Pork and sauce can be made 2 days in advance, covered and refrigerated in separate airtight containers.
- Pork and sauce can be frozen in separate airtight containers or storage bags for up to 3 months.
Nutrition
Calories: 270kcal | Carbohydrates: 10g | Protein: 23g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.05g | Cholesterol: 77mg | Sodium: 440mg | Potassium: 538mg | Fiber: 1g | Sugar: 4g | Vitamin A: 77IU | Vitamin C: 7mg | Calcium: 44mg | Iron: 2mg
