Pork, onions, garlic and thyme make this slow-roasted dish a favorite of the customers of Chef Gerry Klaskala of Aria in Atlanta.
Vidalia Onion Committee Offers Recipes
Prep time: 1 hour
Cook/Rest time: 3 1/2 hours
4 pounds Niman Ranch Boneless Berkshire Pork Shoulder
3 tablespoons kosher salt
1 teaspoon freshly ground black pepper
1 cup all-purpose flour
2 tablespoons cooking oil
4 Vidalia onions, cut in half; leave 2 to 3 inches of stem
1/4 cup thin sliced fresh garlic cloves
1/2 teaspoon kosher salt
1 tablespoon minced fresh thyme
2 cups chicken stock
Trim pork shoulder of excess fat and cut into large 7- to 8-ounce portion sized cubes. Season pork with salt and pepper. Dredge pork into flour, shake off excess.
Heat heavy bottom Dutch oven. Add vegetable oil. Carefully place pork in pan. Do not crowd pan and do not move pork unnecessarily. .Brown pork on all sides. Remove pork from pan.
Return Dutch oven to burner, add Vidalia onions and cook over high heat, stirring occasionally until onions begin to caramelize. Add garlic and thyme and continue to cook for 1 minute more.
Return pork to pan, add chicken stock and bring to simmer. Cover with tight fitting lid and place into heated 300°F oven for 2 1/2 hours.
Remove pan from oven, do not open lid or peek. Allow to rest for 1 hour before serving.
When ready to serve, remove pork with slotted spoon to platter, cover and keep warm. Skim excess fat from sauce, reduce sauce to desired consistency. Adjust seasoning with salt and pepper. Spoon onion sauce over pork and serve. Yields 8 servings.
Note: Another brand of pork shoulder can be substituted.
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