My new favorite protein to work with is pork shoulder. Browned first and then cooked slowly, it’s smokey and tender and saturated with deep meaty flavors.
Marinate the pork shoulder overnight in a mixture of honey, apricot preserves, worcestershire, hot sauce, red wine, organic bbq sauce, turmeric, smoked paprika, sea salt and fresh black pepper.
Brown the pork shoulder in a hot oiled pan. Once all the sides are darkly caramelized transfer to a deep baking dish, pour in an inch of wine, cover with tin foil and bake in a 350 degree oven for 3.5 hours.
Use the remainder of the marinade to deglaze the pan you used to brown the pork, add a cup of red wine. Let that simmer and thicken. Once your pork is done let it rest, then return it to the sauce in the pan, cover and simmer together for about 25 mins.
While thats happening make a simple creamy polenta, I added some grated manchego cheese, giving it creaminess and a nutty flavor.
Serve with a big juicy glass of Apothic red, which will be getting its own post soon.