Slow Braised Pork with Vidalia Onions, Garlic and Thyme
- Yield 12 servings
Pork and onions have a natural affinity. Cutting the pork shoulder into smaller portions makes serving easier.
- 4 pounds boneless pork shoulder
- 3 tablespoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 cup all-purpose flour
- 2 tablespoons vegetable oil
- 4 Vidalia spring onions, about 10 ounces each, cut in half, leaving 2 to 3 inches of the stem attached
- 1/4 cup thinly sliced fresh garlic
- 1 tablespoon minced fresh thyme
- 2 cups chicken stock
- Salt and pepper to taste
- Preheat oven to 300F.
- Trim pork shoulder of excess fat and cut into large, 7- to 8- ounce chunks. Season pork with salt and pepper. Put flour in a large bowl. Dredge pork in flour and shake off excess.
- In a heavy bottom Dutch oven over medium heat, add vegetable oil. Carefully place pork in Dutch oven. Do not crowd and do not move pork unnecessarily. Brown pork on all sides. Remove pork and set aside.
- Return Dutch oven to the burner over high heat. Add onions and cook over 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 cook in the oven for 2 1/2 hours.
- Remove pan from oven. Allow to rest without opening lid for 1 hour before serving.
- To serve: Remove pork with a slotted spoon to a platter, cover and keep warm. Skim excess fat from sauce. Cook sauce over medium heat until it is reduced to desired consistency. Adjust seasoning with salt and pepper. Spoon onion sauce over pork and serve.
Recipe courtesy of the Vidalia Onion Committee