Malta and Agave Braised Pork Shoulder

Pork
Malta and Agave Braised Pork Shoulder Recipe
18
3

To make the recipe your own, try using your favorite beer in place of the Malta. You can also experiment with different spices in the braising liquid, as well as the proportions of broth, milk, and cheese in the grits. On the side, serve braised greens or baby bok choy. Recipe courtesy of Top Chef All-Stars Winner Richard Blais

Ingredients

  • 4 pounds boneless pork shoulder (trimmed, cut into 1-inch-thick steaks)
  • salt
  • black pepper
  • 3/4 cup flour
  • 2 tablespoons olive oil
  • 1 onions (chopped)
  • 36 ounces malt (non-alcoholic, beverage, such as Goya Malta)
  • 2 cups chicken broth
  • 1/4 cup soy sauce (low-sodium)
  • 3 tablespoons agave nectar (OR honey)
  • 1 chipotle chile
  • 1 chipotle chile
  • 1 chipotles in adobo
  • 3 whole clove
  • 1 bunch scallions (sliced)
  • 1 tablespoon ginger (fresh, grated)
  • 1 teaspoon soy sauce (preferably white soy sauce*)
  • grits

Directions

  1. Preheat the oven to 325 degrees F.
  2. Meanwhile, season pork with salt and pepper. Place flour in large shallow bowl. Lightly dredge pork in flour and set aside.
  3. In a large Dutch oven with a lid over medium-high heat, warm oil. Working in batches if necessary, add pork and cook until browned, 3 to 4 minutes per side. Remove steaks to a plate and set aside.
  4. Add onion, malt beverage, broth, soy sauce, agave, chipotle, and cloves to Dutch oven and bring to a boil, scraping up any browned bits on the bottom. Return steaks to Dutch oven, along with any accumulated juices. Cover, transfer to the oven, and bake until pork is very tender, about 2 hours.
  5. Meanwhile, in a medium bowl, combine scallions, ginger, and soy sauce.
  6. To serve, transfer pork to plates or a platter. If you like, transfer Dutch oven to stovetop over high heat and reduce remaining sauce. Serve pork with grits along side. Drizzle with a little sauce and garnish with ginger-scallion mixture.
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