Braised Shoulder of Pork

Name: Braised Shoulder of Pork
Yield: Serves 6-8
Ingredients: all the skin from the shoulder and the bones; 1 fresh pork shoulder, about 5 lbs. after boning; 1 carrot, chopped; 1 medium onion, chopped; salad oil and butter; salad oil and butter; 2 cloves garlic, minced; 2 Tbsp. fresh thyme, chopped (or 1 tsp. dried leaves); 2 Tbsp. fresh thyme, chopped (or 1 tsp. dried leaves); 2 Tbsp. parsley, chopped; salt and pepper; salt and pepper; 1 cup dry white wine or vermouth; 1 cup dry white wine or vermouth

Preparation info

Serves
6-8

Difficulty
Complex

Appears in

Good Cheap Food

By Miriam Ungerer

Published 1973

About

Like many pork roasts, this is absolutely delicious cold and it makes a handsome buffet dish surrounded by its own amber jelly, black olives, and watercress. It is also much easier to carve cold because boned cuts of meat tend to fall apart when they are hot.

Ingredients

1 fresh pork shoulder, about 5 lbs. after boning
all the skin from the shoulder and the bones
salad oil and butter

Stew
Main course
Gluten-free

Method

Have the shoulder boned completely or have just the knucklebone left in, but be sure to get all the rind and bones from the butcher because that’s what makes your jelly. (A small piece of calf’s foot will insure the set.) Have the bones sawed into three-inch lengths and cut the skin into three or four pieces. Preheat oven to