Irish Whiskey-Braised Pork Shoulder
- 1 (3-4lb) pork shoulders, boned and tied
- Salt and pepper, to taste
- Vegetable oil for pan, about 1/4 cup
- 1 medium onion, chopped
- 1 large carrot, chopped
- 2-3 cloves garlic, smashed
- 1 tablespoon fresh or dried thyme
- 1 bay leaf
- 1/2 teaspoon dry mustard
- 1 1/2 cups Irish whiskey
- 8 cups (2 quarts) chicken stock
- 1 teaspoon brown sugar
- 1/4 teaspoon ground nutmeg
– Preheat oven to 325 degrees. Season pork with salt and pepper. Heat oil in a Dutch oven over medium-high heat. Add pork and sear on all sides to brown, about 10 minutes. Transfer to a platter.
– Add onion and carrot to the pot and cook over medium-high heat until lightly caramelized, about 5 minutes. Add garlic, thyme, bay leaf and dry mustard and stir to combine. Pour in whiskey, scraping up any browned bits, and cook to reduce liquid by half, 6-7 minutes. Stir in stock, brown sugar, nutmeg, plus more black pepper. Place pork back in the pot, cover and cook in the oven until tender, about 3 hours.
– Transfer pork to a cutting board to rest. Skim as much fat from the pot as you can and discard. Cook remaining liquid on stovetop over medium-high heat until reduced, 15-20 minutes.
– Slice pork and spoon reserved liquid oven it. Serve over smashed potatoes or colcannon.
Adapted from a recipe by Dirk Flanagan, The Gage, Chicago.