Braised Pork with Homemade Sweet Pickles
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Date: 2019-08-15
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Comments and reviews: 9
Average Dragon
I love your videos, they're so perfectly concise. Reminds me a lot of Alton Brown, but I prefer your videos, as there's less unnecessary exposition and fewer recipe-interrupting jokes. Personally, I prefer my braised pork to be more browned, so instead of olive oil, I use vegetable oil, which has a higher smoke point and lets me brown at a higher temperature. I'd also recommend others to salt their pork well in advance, preferably at least 30 minutes, and let it rest at room temperature. Salting earlier means that the salt has time to permeate the meat, and you avoid the overly-salty exterior with a bland interior. It's less of an issue with pulled pork, as the meat is all mixed together, but I still prefer to let it rest for a bit in order to allow the salt to permeate and the pork to come up closer to room temperature. This also means the meat browns better, since the interior won't cool down the browning exterior as much. Overall, this is a great recipe
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I love your videos, they're so perfectly concise. Reminds me a lot of Alton Brown, but I prefer your videos, as there's less unnecessary exposition and fewer recipe-interrupting jokes. Personally, I prefer my braised pork to be more browned, so instead of olive oil, I use vegetable oil, which has a higher smoke point and lets me brown at a higher temperature. I'd also recommend others to salt their pork well in advance, preferably at least 30 minutes, and let it rest at room temperature. Salting earlier means that the salt has time to permeate the meat, and you avoid the overly-salty exterior with a bland interior. It's less of an issue with pulled pork, as the meat is all mixed together, but I still prefer to let it rest for a bit in order to allow the salt to permeate and the pork to come up closer to room temperature. This also means the meat browns better, since the interior won't cool down the browning exterior as much. Overall, this is a great recipe
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rockshot100
Never saw this before, going to make it, along with the rest of your stuff. Update, just finish putting the pickles together I know I'm going to love those. Cabbage (red, was only 10 cents more per pound and red onion were a little more, I splurged. Also used a mandolin for my carrots on the bias, cut lengthwise to match the other stuff. Oh also went to Asian market for the vinegar was less than 4 for a 24 oz size. Publix would charge an arm and a leg for the rice wine vinegar. Humid and warm here in FL, 94 degrees and I mostly eat all food at room temp. I also put a crockpot in the lanai so it can cook four hours and not heat up the house even more. Also have a gas burner for an cast iron skillets OUTSIDE so I don't have to deal with all that smoke and grease and heat, that is also great for steaks, so I really don't use a grill anymore.
Slow cooker balsamic-cherry braised pork
Growing up, one of the dinners I always looked forward to was my mom’s pork roast with applesauce. It’s one of the dishes from my childhood that I make my own iterations of from time to time. Even when it doesn’t turn out exactly like I remember it, the combination of savory pork and sweet, spiced apples takes me back in the best way. That pairing is so ingrained in my mind that it didn’t occur to me until recently to try a fruit other than apples.
Cherry season is far too short, so fortunately this dish calls for thawed frozen fruit. The balsamic vinegar enhances the fruit’s sweetness while adding a punchy tang. Onion and garlic help the sauce toe the line between sweet and savory. Basil adds a fresh, herbaceous accent that I wasn’t expecting would contribute much but ended up loving.
I anticipated the cherries would collapse during the cook time, so I reserved some to add at the end. I don’t think I would bother if I weren’t planning to photograph it, and the cooked cherries were especially delicious, having soaked up the reduced vinegar and pork drippings. I also decided to strain out the solids and reduce the liquid over high heat so it was thick and syrupy—a step I would recommend if you have the time.
While the original recipe calls for slicing the pork, I found it was so tender it fell apart easily into delectable hunks. The first night I plated the pork and poured the sauce over each portion, but I tossed together the remaining meat and sauce and found the leftovers just as appetizing. Especially if you’re serving dinner to a crowd, I’d recommend stirring together the shredded pork and balsamic-cherry sauce ahead of time.
One last detail: I thought the polenta was just tacked on to make it a meal, but now I feel strongly it was a well thought out addition. It filled out the dinner, sure, but it also adds a welcome salty component.
My toddler enjoyed the meal as much as my husband and I did. Maybe pork and cherries will be a combination he one day thinks of with nostalgia.
Balsamic-Cherry Braised Pork
Serves: 6
1 pound frozen cherries, thawed and drained of juice
2 tablespoons balsamic vinegar
1 cup sliced onion
2 crushed garlic cloves
1/4 cup basil leaves
4 pounds pork shoulder roast
2 teaspoons kosher salt
1 1/3 cups instant polenta
1/4 cup grated Pecorino Romano cheese
1/2 teaspoon ground black pepper
1. Combine cherries, balsamic vinegar, onion, garlic, and basil leaves in a slow cooker. Trim excess fat from the pork shoulder, season with salt, and add to slow cooker. Cover and cook on high until pork is very tender, about 4 hours. Remove from the slow cooker and, once cool enough to handle, shred.
2. Before serving, prepare instant polenta according to package instructions; stir in Pecorino and pepper. Serve shredded pork and cherry sauce over polenta with extra basil and Pecorino.
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Never saw this before, going to make it, along with the rest of your stuff. Update, just finish putting the pickles together I know I'm going to love those. Cabbage (red, was only 10 cents more per pound and red onion were a little more, I splurged. Also used a mandolin for my carrots on the bias, cut lengthwise to match the other stuff. Oh also went to Asian market for the vinegar was less than 4 for a 24 oz size. Publix would charge an arm and a leg for the rice wine vinegar. Humid and warm here in FL, 94 degrees and I mostly eat all food at room temp. I also put a crockpot in the lanai so it can cook four hours and not heat up the house even more. Also have a gas burner for an cast iron skillets OUTSIDE so I don't have to deal with all that smoke and grease and heat, that is also great for steaks, so I really don't use a grill anymore.
Slow cooker balsamic-cherry braised pork
Growing up, one of the dinners I always looked forward to was my mom’s pork roast with applesauce. It’s one of the dishes from my childhood that I make my own iterations of from time to time. Even when it doesn’t turn out exactly like I remember it, the combination of savory pork and sweet, spiced apples takes me back in the best way. That pairing is so ingrained in my mind that it didn’t occur to me until recently to try a fruit other than apples.
Cherry season is far too short, so fortunately this dish calls for thawed frozen fruit. The balsamic vinegar enhances the fruit’s sweetness while adding a punchy tang. Onion and garlic help the sauce toe the line between sweet and savory. Basil adds a fresh, herbaceous accent that I wasn’t expecting would contribute much but ended up loving.
I anticipated the cherries would collapse during the cook time, so I reserved some to add at the end. I don’t think I would bother if I weren’t planning to photograph it, and the cooked cherries were especially delicious, having soaked up the reduced vinegar and pork drippings. I also decided to strain out the solids and reduce the liquid over high heat so it was thick and syrupy—a step I would recommend if you have the time.
While the original recipe calls for slicing the pork, I found it was so tender it fell apart easily into delectable hunks. The first night I plated the pork and poured the sauce over each portion, but I tossed together the remaining meat and sauce and found the leftovers just as appetizing. Especially if you’re serving dinner to a crowd, I’d recommend stirring together the shredded pork and balsamic-cherry sauce ahead of time.
One last detail: I thought the polenta was just tacked on to make it a meal, but now I feel strongly it was a well thought out addition. It filled out the dinner, sure, but it also adds a welcome salty component.
My toddler enjoyed the meal as much as my husband and I did. Maybe pork and cherries will be a combination he one day thinks of with nostalgia.
Balsamic-Cherry Braised Pork
Serves: 6
1 pound frozen cherries, thawed and drained of juice
2 tablespoons balsamic vinegar
1 cup sliced onion
2 crushed garlic cloves
1/4 cup basil leaves
4 pounds pork shoulder roast
2 teaspoons kosher salt
1 1/3 cups instant polenta
1/4 cup grated Pecorino Romano cheese
1/2 teaspoon ground black pepper
1. Combine cherries, balsamic vinegar, onion, garlic, and basil leaves in a slow cooker. Trim excess fat from the pork shoulder, season with salt, and add to slow cooker. Cover and cook on high until pork is very tender, about 4 hours. Remove from the slow cooker and, once cool enough to handle, shred.
2. Before serving, prepare instant polenta according to package instructions; stir in Pecorino and pepper. Serve shredded pork and cherry sauce over polenta with extra basil and Pecorino.
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TruthSeeker
I dont love cooking but do it often for my family and people always seem to like my cooking and I DO enjoy having yummy healthy home-cooked food for me & my family to eat. I really enjoy your videos because you dont measure (which is how I roll) and youre no nonsense with time saving tricks (like the onion peeling - which I do, too. I really enjoy learning from you (and this is coming from someone who typically refuses to watch cooking videos because the instructions are too complex and the end result isnt enough of a return on my time investment. I also really enjoy your narration - I can see why youre in the radio industry. Great voice. Thanks for making these Looking forward to more
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I dont love cooking but do it often for my family and people always seem to like my cooking and I DO enjoy having yummy healthy home-cooked food for me & my family to eat. I really enjoy your videos because you dont measure (which is how I roll) and youre no nonsense with time saving tricks (like the onion peeling - which I do, too. I really enjoy learning from you (and this is coming from someone who typically refuses to watch cooking videos because the instructions are too complex and the end result isnt enough of a return on my time investment. I also really enjoy your narration - I can see why youre in the radio industry. Great voice. Thanks for making these Looking forward to more
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santanalz
Adam, use those outside onions for stock. Keep a freezer bag and just shove those onion bits, any mushroom stalks, carrot BOTTOMS, and celery leaves and or the tops and shove them in there. Then, freeze all of your roast chicken bones, the carcass. I make excellent chicken stock, in a pressure cooker, with waste products. The only thing that isn't waste is the bay leave, water, and pepper I throw in it. If you want a thicker more jelly stock, buy some chicken necks or wings at the counter. It's almost free and blows the pants off any store bought garbage stock.
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Adam, use those outside onions for stock. Keep a freezer bag and just shove those onion bits, any mushroom stalks, carrot BOTTOMS, and celery leaves and or the tops and shove them in there. Then, freeze all of your roast chicken bones, the carcass. I make excellent chicken stock, in a pressure cooker, with waste products. The only thing that isn't waste is the bay leave, water, and pepper I throw in it. If you want a thicker more jelly stock, buy some chicken necks or wings at the counter. It's almost free and blows the pants off any store bought garbage stock.
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Dr. Snuggles
Hey adam I made this once at home and put it in corn tortillas with cotija ontop. It was incredible I just started a job working at a bar where the kitchen is all made from scratch, and im allowed to just kinda cook whatever i want and throw it up as a special, so i wanna make this again for the folks there c: Thanks for the recipe, you really killed it with this one,
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Hey adam I made this once at home and put it in corn tortillas with cotija ontop. It was incredible I just started a job working at a bar where the kitchen is all made from scratch, and im allowed to just kinda cook whatever i want and throw it up as a special, so i wanna make this again for the folks there c: Thanks for the recipe, you really killed it with this one,
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Dredchief
Loving these videos This is the type of content I'll show to my friends who are getting into cooking. You are to the point, what are we doing and why are we doing it. Keep it up. Tip for the outer onion layer and the skin is throw it in a plastic bag, put it in the freezer and use it to make vegetable stock Same goes for carrot cuttings.
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Loving these videos This is the type of content I'll show to my friends who are getting into cooking. You are to the point, what are we doing and why are we doing it. Keep it up. Tip for the outer onion layer and the skin is throw it in a plastic bag, put it in the freezer and use it to make vegetable stock Same goes for carrot cuttings.
reply
Steven Joe
Hey I'm with you on sacrificing the outer most layer of onion, most of the time when I'm cooking I find that a whole spanish or a whole purple onion is more than I realistically need so there's no real need to save the outermost layer since I already have too much onion for my taste
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Hey I'm with you on sacrificing the outer most layer of onion, most of the time when I'm cooking I find that a whole spanish or a whole purple onion is more than I realistically need so there's no real need to save the outermost layer since I already have too much onion for my taste
reply
Dr. Snuggles
Update, my pork just went in the oven and my pickles are in the fridge. Somehow i finessed a pork butt for 6, apparently cuz someone in the meat department decided to cut the bone out. This wouldnt have been nearly as cheap if not for you, mr meat department man, thanks.
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Update, my pork just went in the oven and my pickles are in the fridge. Somehow i finessed a pork butt for 6, apparently cuz someone in the meat department decided to cut the bone out. This wouldnt have been nearly as cheap if not for you, mr meat department man, thanks.
reply
Harry Everett
My mum growing up in an Italian neighbourhood (who later became a chef for a couple of 1 hat restaurants) was always told to take off the outer layer of the onion anyhow as its slightly more tart also sometimes having bits of discolouration like surface mould.
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My mum growing up in an Italian neighbourhood (who later became a chef for a couple of 1 hat restaurants) was always told to take off the outer layer of the onion anyhow as its slightly more tart also sometimes having bits of discolouration like surface mould.
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