Ideal for an fall supper, this comforting braise is simple to organize, because of using a slow oven and our pumpkin braising sauce.
Prep Time: fifteen minutes Prepare Time: 265 minutes Servings: 8
- 1 Tbsp .. vegetable oil
- 3 1/two to four lb. (1.75 to two kg) boneless pork shoulder, reduce 1 1/2-inch (4-cm) pieces
- Kosher salt and freshly ground pepper, to taste
- 1 large yellow onion, halved and reduce 1/2-inch (12-mm) slices
- 1 lb. carrots, peeled and reduce 2-inch (5-cm) chunks
- 1/4 teaspoon. red pepper flakes
- 1 jar spiced pumpkin braising sauce
- 1 bunch curly kale, stemmed leaving torn into 1-inch (2.5-cm) pieces
- Crusty bread for serving
Within the stovetop-safe insert of the 4-quart (4-l) slow oven over medium-high temperature, warm the oil. Season the pork with pepper and salt. Employed in batches, sear the pork until well browned, 8 minutes per batch. Transfer to some bowl.
Add some onion towards the insert and prepare, stirring from time to time, until just starting to soften, about 4 minutes. Return the pork towards the insert and add some carrots, red pepper flakes and braising sauce. Cover and prepare on high before the pork is tender, about 4 hrs, stirring within the kale over the past half an hour of cooking. Serve with crusty bread. Serves six to eight.
All-Clad Luxurious Slow Oven with Cast-Aluminum Insert, 4 Qt.
