I'd consider this a delicious winter warmer but good God, is it ever tasty!!! I'd eat this anytime with some big thick slices of bread (gluten free of course!) and butter. It's pretty easy to make but you need to start it the day ahead. Finally, you can take your crock-pot out of the closet and put it to some good use.
Braised Pork Shoulder
- 1 small pork shoulder
- 1 small onion, chopped
- 1 leek, washed and sliced
- 3-4 cloves of garlic
- 2 chopped ribs celery
- 2 chopped carrots
- Bay leaf, salt and pepper to season
- 1 dry-cured chorizo sausage (make sure it's gluten free!) about 8 inches long or about 1 1/2 cups. Cut into thin slices about 1/4 inch thick.
- 2 cups of braised pork, broken into large chunks (do not shred as the meat will continue to break down in the stew and you want to be left with nice bite size pieces).
- 1 small onion
- 1/2 cup white wine
- 2 Tbsp tomato paste
- 1 small anchovy - chopped (optional)
- Approx 1/2 cup of the pork stock (oil removed)
- 2 - 8 oz cans of good quality cherry or plum tomatoes (preferably organic for best flavour!)
- 1 - 8 oz can/box of pre-cooked butter beans
- 1/4 cup chopped flat leaf parsley
Day Ahead or Morning Of:
Pull out the crock-pot. Throw in the braised pork ingredients and season well with salt and pepper. Cover about half way with cold water and turn on low for the day. Should cook for about 12 hours, until the meat is tender and flakes easily with a fork.
Go out and enjoy your day!!!
Remove the pork and set aside. Strain remaining liquid into a bowl so you are left with a clear broth. Let cool, remove fat and set aside.
Making your stew:
In a deep non-stick frying pan, fry the chorizo over medium to high heat. Once the oils start to release from the sausage, add the onions and anchovy then cook for another three to four minutes until soft. Add white wine and reduce down for about a minute or so.
Reduce heat and add the braised pork and toss until the meat is coated in all the tasty goodness. Add canned tomatoes, paste, stock, beans and a little bit of water if necessary. Season with salt and pepper, cover and let simmer for about 20 - 25 minutes. You are looking to meld all the great flavours together and create a rich, yet chunky sauce. Add more water or stock if needed to reach your desired consistency.
Remove from heat, toss in chopped fresh parsley and finish with a squeeze of lemon juice.