Braised Pork with Vidalia Onions, Garlic and Thyme
- Yield 8 servings
Tender pork shoulder is oven-braised alongside sweet Vidialia onions.
- 4 pounds boneless pork shoulder (Aria uses Niman Ranch Boneless Berkshire Pork Shoulder)
- 3 tablespoons coarse salt
- 1 teaspoon freshly ground black pepper
- 1 cup all-purpose flour
- 2 tablespoons vegetable oil
- 4 -- Vidalia onions, cut into halves (leaving 2 to 3 inches of stem)
- 1/4 cup thinly sliced fresh garlic
- 1/2 teaspoon coarse salt
- 1 tablespoon minced fresh thyme
- 2 cups chicken stock
- Trim pork of excess fat and cut into large 7- to 8-ounce portions. Season pork with salt and pepper. Dredge pork in flour; shake off excess.
- Preheat oven to 300F.
- Heat a heavy-bottom Dutch oven. Add vegetable oil. Carefully place pork in pan. Do not crowd pan and do not move pork unnecessarily. Brown pork on all sides. Remove pork from pan.
- Return Dutch oven to burner, add Vidalia Onions and cook over a high heat stirring occasionally until onions begin to caramelize. Add garlic and thyme and continue to cook for another minute. Return pork to pan, add chicken stock and bring to a simmer.
- Cover with a tight-fitting lid and place in oven for 2 1/2 hours.
- Remove pan from oven, do not open lid or peek. Allow to rest 1 hour before serving.
- When ready to serve, remove pork with a slotted spoon to a platter, cover and keep warm.
- Skim excess fat from sauce, and cook sauce over medium high heat until reduced to desired consistency. Adjust seasoning with salt and pepper. Spoon sauce over pork and serve.