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Preheat the oven to 300°F. Season the pork shoulder generously with salt and pepper. In a Dutch oven over medium-high heat, warm the olive oil and sear the pork, turning, until it is well browned all over, about 10 minutes. Transfer the pork to a plate. Add the leeks and garlic to the Dutch oven and brown, stirring, 3 to 5 minutes.
Cook for 1 1/2 to 2 hours, turning the pork twice during cooking (once after 45 minutes and again after an hour and a half). Raise the temperature to 425°F. Uncover the Dutch oven and add the olives.
Want to make Braised Pork Shoulder with Tomatoes, Cinnamon, and Olives Over Polenta? Learn the ingredients and steps to follow to properly make the the best Braised Pork Shoulder with Tomatoes, Cinnamon, and Olives Over Polenta? recipe for your family and friends.
There’s something magical about this versatile cut. For premium support please call: 800-290-4726 more ways to reach us
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Shoulder steaks are cut from the same primal cut of meat most commonly used for pulled pork, and can be quite tough without long cooking times due to the high amount of collagen in the meat. Because of this, pork shoulder steaks are often cooked slower than a typical beefsteak , and are often stewed or simmered in barbecue sauce during cooking.
Entrée: pork shoulder, baby watermelon, hearts of palm, hoisin sauce; Dessert: churro cake, goat's milk, serrano peppers, Mexican chocolate; Contestants: Elena Cruz, Chef & Co-Owner from Kingston, NY. (eliminated after the appetizer) David Ruiz, Executive Chef from Albuquerque, NM. (eliminated after the entrée) Jesse Vega, Executive Chef from ...
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