Slow-cooked pork with black grapes

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Good winter braise over polenta or risotto rather than potatoes. Or roast garlic grits (see recipe).

2 tablespoons sugar
1/2 cup balsamic vinegar
4 cups low-salt chicken broth
3 large fresh sage sprigs
8 large fresh thyme sprigs
2.5 large fresh rosemary sprigs
2 tablespoons extra-virgin olive oil
1 5-pound boneless pork shoulder or leg, cut up or whole
2 cups thickly sliced shallots
1 medium onion, roughly sliced
5 cups seedless black grapes
Directions
1. Place herbs, sugar, vinegar and all but 1 cup of the stock into the bottom of the slow cooker. Heat oil in a large wok or skillet. Brown pork on all sides over high heat. Remove the browned pork to the slow-cooker. Turn the heat down under the skillet so that it is medium-high. Use remaining oil to slightly brown onion and shallots. Deglaze the pan with 1 cup of the stock and pour the contents into the slow-cooker. Add grapes to the slow-cooker, cover and turn to high. Allow to cook 5 hours.
2. Remove the cooked pork to a plate and ladle out the grapes and onion pieces into a bowl. Strain stock into a saucepan and reduce over high heat until only about 2.5 cups remain (this could take as much as 1/2 hour). Meanwhile, use 2 forks to pull pork meat apart into shreds. Toss the shredded pork with cooked grapes and stir through the reduced sauce. Serve over risotto, polenta or grits.
 
Categories:
Meal   DinnerDish   Main Dish
Cooking Method   Slow CookerMain Ingredient   Pork




Matriarchy

Member since Sep 2007

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