Braised Pork Shoulder with Rosemary White Bean Puree’

 

pork shoulder

3 ½ pounds – Pork Shoulder (boneless)

1 teaspoon – Kosher Salt

1 teaspoon – Freshly Cracked Black Pepper

½ cup – All Purpose Flour

½ cup – Olive Oil

2 cups – Chicken Stock

1 – Yellow Onion, diced

2 – Carrots, peeled and diced

4 – Stalks of Celery, diced

1 – 14 ounce can, Diced Tomatoes (San Marzano)

½ bottle – Chianti

Preheat your oven to 350 degrees F.

Season the pork liberally with salt and pepper, then dust with flour shaking off the excess. In a large heavy bottom stockpot, heat the ½ cup of olive oil until it shimmers (if you keep your eyes on the oil you will see what I mean). Add the meat and cook on each side until browned deeply, and long enough to develop a crust. Total browning time will be about 15 minutes.

Once the meat has browned remove from the pot and set aside. In the same pot add the wine and allow to cook for several minutes to allow the alcohol to cook off of the wine. Add the onions, carrots, celery, diced tomatoes, and chicken stock. Place the meat back into the same pot, cover with aluminum foil and set it on the middle rack of the preheated oven. Roast for 3 hours or until the meat is easy to pull apart.

Rosemary Scented White Beans

1 pound – Dried Navy Beans

1 – White Onion, diced

1 – Russet Potato, peeled and diced

2 stalks – Celery, diced

1 – 14 ounce can, Diced Tomatoes (San Marzano)

2 tablespoons – Rosemary, minced

¼ cup – Extra Virgin Olive Oil

¼ cup – Italian Parsley, chopped

2 tablespoons – Crushed Red Pepper Flakes

¼ cup – Parmigiano Reggiano, grated

Rinse the beans thoroughly. Soak them overnight in a bowl covered in 3 inches of water.

Transfer the beans and soaking water to a large pot. Add the onion, potato, and celery. Bring to a boil, reduce the heat, and cook over medium heat until the beans are tender.

When the beans are tender add the tomatoes and rosemary, cook for another 10 minutes.

Season to taste with salt and pepper.

Transfer to a bowl, top with chopped parsley, sprinkle with a little olive oil, crushed red pepper flakes, and grated Parmigiano Reggiano.