Pork shoulder with coffee glaze
INGREDIENTS
•
Prep time: 30 minutes plus 12 hours for curing
•
Cook time: 3 hours
•
Serves 6
•
In this recipe, the classic pairing of pork and shellfish is given a bittersweet twist with an espresso glaze.
•
Curing the pork shoulder/ Dry Marinade
•
1/2 cup coarse salt
•
1/2 cup brown sugar
•
2 tablespoons black peppercorns, crushed
•
2 tablespoons juniper berries, crushed
•
1 boneless pork shoulder, about 5-6 pounds
•
Braising the pork shoulder
•
1/4 cup canola oil
•
2 medium carrots, coarsely chopped
•
2 celery ribs, coarsely chopped
•
2 yellow onions, coarsely chopped
•
4 garlic cloves, crushed
•
4 cups veal or beef stock
•
1 cup old-fashioned or unfiltered apple juice
•
2 sprigs of thyme
•
Coffee glaze
•
4 cups braising liquid
•
2 tablespoons freshly brewed espresso
•
2 tablespoon cider vinegar
•
2 teaspoon honey
ADVERTISEMENT