Simmering Pork Shoulder
Prep Time: 30 minutes
Cook Time: 8 hours
Total Time: 8 1/2 hours
An award-winning chef and well-known journalist, Susan Westmoreland is responsible for planning and producing Good Housekeeping‘s food features. She hosts a video blog that tackles the age-old question, “What’s for dinner tonight?” She also manages the editorial test kitchen, where the hundreds of recipes that appear in the magazine each year are developed and perfected through triple testing. She joined me today to talk about The Good Housekeeping Test Kitchen cookbook, slow cookery and a recipe contest that she’s judging.
Directions
In 6- to 61/2-quart slow-cooker bowl, combine brown sugar, sherry, vinegar, and 1/4 cup soy sauce. Stir in onion, ginger, garlic, orange peel, cinnamon, star anise, and carrots. Top with pork; do not stir. Cover slow cooker and cook on Low for 8 hours.
When pork has cooked 8 hours, uncover and stir in broccoli. Cover and cook until broccoli is heated through, about 10 minutes.
Discard cinnamon and star anise. Skim and discard fat from cooking liquid. Stir in remaining 1 tablespoon soy sauce.
TIP: Trim meat well to yield 4 pounds of solid meat. For a leaner option, substitute pork shoulder with a loin roast.
| Yield: | Serves 10 |
|---|
What's Needed:
1/4 cup packed brown sugar
1/4 cup dry sherry
1/4 cup seasoned rice vinegar
1/4 cup plus 1 tablespoon reduced-sodium soy sauce
1 medium onion, chopped
1 piece (2 inches) fresh ginger, peeled and thinly sliced into rounds
2 garlic cloves, crushed with garlic press
2 strips (3" by 3/4" each) orange peel
1 cinnamon stick (3 inches)
1 whole star anise
1 pound peeled baby carrots
4 pounds well-trimmed boneless pork shoulder, cut into 11/2-inch pieces (see Tip)
2 bags (10 ounces each) frozen broccoli florets, thawed
Recipe brought
to you by Amy Tobin
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