Monday, April 22, 2013

Double Barrel, Single Braise Pork Shoulder

Double Barrel, Single Braise Pork Shoulder
by Gary Gee

For the Rub:
2 teaspoons ground Lock-n-Load Java Double Barrel Black coffee
2 teaspoons garlic powder
2 teaspoons onion powder
1 Tablespoon coarse salt
1 teaspoon brown sugar
2 teaspoons smoked paprika
2 teaspoons freshly ground black pepper
2 teaspoons white pepper
2 teaspoons Aleppo pepper
1 teaspoon ground mustard
1 teaspoon ground cumin
1 teaspoon dried oregano, crushed
1 teaspoon dried thyme, crushed

For the Pork Shoulder:
5-pound pork shoulder, bone-in or boneless
1 Tablespoon vegetable oil
1 medium onion, sliced
4 cloves garlic, chopped
1 teaspoon dried oregano, crushed
1 teaspoon dried thyme, crushed
3 bay leaves
1 cup red wine
2 cups brewed Lock-n-Load Java Double Barrel Black coffee, strong
1 cup chicken stock
1 Tablespoon Worcestershire sauce
1 Tablespoon soy sauce
1 teaspoon tomato paste
1 Tablespoons corn starch, dissolved in
¼ cup warm water
2 Tablespoons unsalted butter

Combine all rub ingredients in a tightly-lidded container and shake well.

Rinse the pork shoulder with cold water; pat dry. Liberally sprinkle the rub all over the roast, massaging into the cracks and crevices. Set aside for 1 hour, or marinate overnight in the refrigerator. Let come to room temperature if refrigerating.

Preheat the oven to 300 degrees. In a large Dutch oven with a tight-fitting lid, heat the oil over medium heat. Brown the roast on all sides, watching to make sure the rub does not burn. This should take about 3 minutes per side. Scatter the onions, garlic, oregano, thyme and bay leaves around the roast. Stir to brown slightly, about 2 minutes. Increase the heat to high and add the wine, coffee, stock, Worcestershire sauce, soy sauce, and tomato paste. Bring to a boil. Cover and bake in a 300 degree oven for 3 1/2 hours, or until tender. Carefully remove the roast to a carving platter; cover and keep warm. Strain the juices into a bowl or other container conducive to de-fatting; de-fat and pour into a saucepan. Check seasonings and bring to a boil. Combine the corn starch with warm water. Pour into the saucepan, and continue boiling and stirring until thickened. Remove from the heat. Swirl in the butter.

To serve: slice the pork against the grain in thick slices. Spoon the warm sauce over pork. Alternatively, shred the pork and add to the warm sauce in desired quantities.

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