Confit of Pork Shoulder
Sam: Holiday Party Catering Challenge
Serve this dish with lots of crusty bread to soak up the delicious sauce.
Ingredients:
1 pork shoulder, about 3-5 pounds
3 Tablespoons olive oil
3 carrots, peeled and finely chopped
1 bunch celery, diced
4 yellow onions, diced
8 cloves garlic, finely chopped
1 tablespoon Chinese five-spice powder
1 cup orange juice
2 cups red wine vinegar
2 cups water
1 cup demi glace or beef stock
Salt and pepper for seasoning
Directions:
1. Heat oven to 200F.
2. Sprinkle pork with salt and pepper.
3. Heat olive oil over high heat in a large heavy-bottomed saucepan with tight fitting lid. Add pork and sear on all sides until completely browned.
4. Remove pork from pan and set aside. Add carrots, celery, onions, garlic and five-spice powder to the pan. Stir well to combine and cook over medium heat until vegetables have softened and are beginning to turn golden.
5. In a medium bowl, combine orange juice, vinegar, water, and demi glace.
6. Place pork on top of vegetables and pour liquid mixture on top. Cover and place in oven.
7. Cook for 8-12 hours, until pork is falling apart and completely tender. Remove from oven. Let cool until warm. Shred meat using fingers or a fork. Serve with vegetables and sauce.
