Coffee Braised Pork Shoulder With Chiles And Sweet Potato Food

MILK-BRAISED PORK SHOULDER

Steps:

• Preheat oven to 325°F (160°C). Bring small saucepan of water to a boil. Add pearl onions; return to a boil. Cook 30 to 60 seconds. Transfer with slotted spoon to bowl of ice water to chill. Drain and peel off skins. Set pearl onions aside.
• Sprinkle pork with salt and pepper. Heat oil in Dutch oven over medium heat. Add pork and cook turning often until browned all over; about 10 minutes. Transfer to large plate. Set aside.
• Heat same Dutch oven over medium heat. Add pearl onions and cook, stirring occasionally until golden; about 5 minutes. Transfer with slotted spoon to small bowl. Set aside.
• Smash garlic with flat side of chef's knife. Heat same Dutch oven over medium heat. Add garlic, bay leaves, thyme and sliced onion; cook, stirring occasionally, until onion is softened, 2 to 3 minutes. Add vermouth and cook, stirring and scraping up browned bits from bottom, until liquid is reduced by half; about 3 minutes.
• Return pork to Dutch oven. Add milk; bring to a gentle simmer. Cover and transfer to oven. Bake, flipping pork once, until instant-read thermometer inserted in centre of pork reads 160°F (71°C); about 40 to 45 minutes.
• Discard bay leaves and thyme sprigs. Transfer pork to cutting board; cover loosely with foil. Let rest 15 minutes.
• Meanwhile, transfer milk mixture to blender and add mustard. Remove plastic stopper from blender lid; cover lid with kitchen towel. Purée until smooth. Return to Dutch oven and stir in pearl onions. Bring to a gentle simmer over medium heat. Cook, stirring occasionally, until thick enough to coat back of spoon; about 10 minutes. Stir in lemon juice.
• Thinly slice pork and arrange on large serving platter. Spoon milk mixture over top. Sprinkle with parsley.

THE PURPLE PIG MILK BRAISED PORK SHOULDER AND MASHED POTATOES

Steps:

• Tie a piece of string around each piece of pork to maintain a nice shape while cooking. In a large pot sear off pork shoulder (season liberally first). Add vegetables and herbs after meat is browned, add liquids and bring to a boil. Season and place in a 350° oven to braise. Should take 2-3 hours.
• Place potatoes in a large pot, add cold water to cover and season aggressively with salt. Bring to a boil and cook till potatoes are tender. Drain potatoes, mash while still hot with rest of the ingredients, season and reserve.

COFFEE-BRAISED PORK SHOULDER WITH CHILES AND SWEET POTATO

Steps:

• Place the dried chiles in a large bowl, then pour over enough boiling water to cover them. Cover the bowl and let the chiles steep for about 1 hour, or until completely soft, turning halfway through to make sure they are completely submerged. Once the chiles are rehydrated, drain, reserving the water, and scrape the seeds and veins from the chiles using the back of a spoon or a paring knife.
• Preheat the oven to 350°F.
• Liberally season the pork with salt and pepper. Heat the oil in a large ovenproof Dutch oven or deep cast-iron pan over medium heat. Working in batches, lightly brown the pork shoulder, then remove from the pan and set aside.
• Add the onion, carrots, sweet potatoes, garlic, cumin, and paprika to the Dutch oven and stir to scrape the bottom of the pan while the vegetables begin to brown. Once they've softened and are lightly brown, deglaze the pan with the coffee and vinegar.
• Add the pork back to the pot, along with the herbs, soaked chiles, the soaking water from the chiles, and enough additional water to just cover the pork. Cut a piece of parchment paper to the shape of the pot and place it directly on top of the pork. Transfer to the oven and cook for 2 hours, until the meat falls apart easily when pierced with a fork. Remove the meat with tongs and serve.