Braden Family Cookbook

Chuck Braden

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CASSEROLE-ROASTED PORK SHOULDER                                    Burgundy region

This recipe is so simple and so very good.  It is one of those recipes with very few ingredients that just tastes wonderful. 

Serves about 4 people with leftovers.

 2 TBSP. unsalted butter
1 TBSP. peanut or vegetable oil
One 4 pound bone in Boston Butt (also called pork shoulder or fresh pork butt)
1 medium onion, peeled and roughly chunked
6 parsley stems
1 thyme sprig
1 bay leaf
½ cup water
1 medium tomato, chopped
Kosher salt and fresh ground pepper

In a medium (large enough to just hold the butt) cast iron casserole, melt the butter and add the oil.  Add the pork butt and onion and brown on all sides over moderate heat.  This takes about 20 minutes.  Stand there and watch it brown.

Tie the parsley stems, bay leaf and thyme in a bundle with cotton string.  Add the herbs along with the tomato and water to the casserole.  Bring to a boil, scraping up and brown bits from the bottom of the casserole.  Season with a little salt and pepper.  You are an adult . . .you can figure this out.  Cover the casserole and cook over very low heat, turning the meat every 20 minutes until it is tender, about 2 hours.

Transfer the meat to a cutting board, cover loosely with foil and let it sit for 10 minutes.  Strain the pan juices into a small pan, remove any excess oil, and reduce the liquid down to about 1 1/4 cups.  Take a wooden spoon and mark it so that you know how deep 1 1/4 cups is in that pan you are reducing the juices in. 

Carve meat into thin slices and serves with the pan juices. 

Notes:            Gewurztraminer or other slight acidity, sweet, bitter and wine goes great with            this.


Serve with roasted small red potatoes in their skin and fresh sautéed spinach.