This was our protein center piece of last nights paleo inspired thanksgiving dinner
Legendary chef Jacques Pépin sears pork shoulder to make a terrific crust, then braises it slowly with stock, wine, chestnuts and sweet potatoes until it’s meltingly tender.
- One 4-pound boneless pork shoulder
- 2 teaspoons kosher salt, plus more for seasoning
- 1 onion, finely chopped
- 5 garlic cloves, crushed
- 3 cups chicken stock or low-sodium broth
- 1/2 cup dry white wine
- 5 parsley sprigs, plus chopped parsley for garnish
- 3 thyme sprigs
- 1 1/2 pounds sweet potatoes (about 3 medium), peeled and cut into 2-inch pieces
- 1 pound vacuum-packed roasted peeled chestnuts (3 cups)
- Season the pork with the 2 teaspoons of salt and 1 teaspoon of pepper. Heat a large cast-iron casserole over moderately high heat. Add the pork, fat side down, and add 1/2 cup of water. Cook until all of the water has evaporated, about 5 minutes. Continue to cook over moderate heat until the pork is golden brown, about 8 minutes. Flip the pork and cook, turning occasionally, until browned all over, about 5 minutes longer.
- Add the onion and garlic to the casserole and cook, stirring occasionally, until lightly golden, about 5 minutes. Add the stock, wine and parsley and thyme sprigs and bring to a simmer. Cover and cook over low heat, turning once, until the pork is just tender, 2 1/2 hours. Add the sweet potatoes and chestnuts, cover and cook until the pork and sweet potatoes are very tender, 30 minutes.
- Transfer the pork to a cutting board and let rest for 10 minutes. Using a slotted spoon, transfer the sweet potatoes and chestnuts to a platter. Strain the jus into a bowl and degrease with a spoon; season with salt and pepper.
- Slice the pork and arrange it on top of the vegetables. Garnish with parsley and serve with the jus.
Medium-bodied Côtes du Rhône is rich enough to go with this pork and has enough fruit to go with sweet potatoes.