Caucasus-Style Braised Pork Shoulder
Caucasus-Style Braised Pork Shoulder is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Mince garlic, then mash to a paste with 2 teaspoons kosher salt using a heavy knife.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionMince garlic, then mash to a paste with 2 teaspoons kosher salt using a heavy knife.
Grind coriander and fenugreek seeds and red-pepper flakes to a powder in grinder, then stir together with garlic and 2 tablespoons oil in a small bowl.
Make 2-inch-deep slits all over meat with a small sharp knife and push some of paste into slits.
Rub remaining paste all over meat.
Put pork in a bowl and marinate, covered and chilled, at least 8 hours.
Bring meat to room temperature, about 1 hour.
Put oven rack in lower third of oven and preheat oven to 350°F.
Heat remaining 2 tablespoons oil in a wide 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then brown pork on all sides, turning with tongs and a large kitchen fork, about 8 minutes total.
Transfer pork to a large plate and cook onion in fat remaining in pot, stirring occasionally and scraping up brown bits, until beginning to brown, 7 to 8 minutes.
Return pork to pot and add water and remaining teaspoon kosher salt.
Bring to a boil, then cover tightly with lid and transfer to oven.
Braise, turning meat once, until very tender, about 3 hours.
Cool pork in pan juices completely, uncovered, about 1 1/2 hours, then chill, covered, at least 8 hours.
Put oven rack in lower third of oven and preheat oven to 350°F.
Remove fat from surface of pan juices and reheat pork (with pan juices), covered, in oven 1 hour.
Transfer pork to a platter using cleaned tongs and large fork.
Stir cilantro, vinegar, and table salt and pepper to taste into pan juices and serve with pork.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.