pork

– recipe compliments of Williams-Sonoma

• 4 fresh pork foreshanks, each 1.5-2 lb. (I used two packs of your shanks and it was plenty for the four of us)
• Salt and freshly ground pepper, to taste
• 1/4 c all-purpose flour
• 1/4 c olive oil
• 2 yellow onions, cut into 1/4″ dice
• 2 celery stalks, cut into 1/4″ dice
• 2 carrots, peeled and cut into 1/4″ dice
• 4 garlic cloves, minced
• 2 Tbs. tomato paste
• 1/4 c chopped parsley, plus more for garnish
• 2 Tbs. chopped fresh thyme
• 3 c low-sodium chicken broth
• 1 c dry white wine
• 4 c cooked cannellini beans (I used two cans, drained and rinsed)

Preheat oven to 375 degrees. Season shanks with salt and pepper. Dredge in flour. In large braiser over medium-high heat, warm oil. Brown shanks on all sides 10-12 minutes. Transfer to plate.

Add onions, celery and carrots to pan; cook 8-10 minutes. Add garlic, tomato paste, 1/4 c parsley and thyme; cook 1 minute. Add broth and wine; bring to boil. Add shanks; cover and bake in oven, turning occasionally, 2.5-3 hours. Transfer shanks to platter; tent with foil. Skim fat off braising liquid; simmer liquid over medium-high heat 15-20 minutes. Add beans, mashing some into sauce. Garnish shanks with parsley; serve with beans.
Serves 4.

• One 3-4 lbs. Pork Shoulder or fresh ham (for larger roasts, multiply the ingredients accordingly)
• 3 chipotle peppers, chopped and 1 TBSP of the sauce from the can
• 2 fresh lemons or limes
• 2 fresh oranges
• 1 clove (or 2 TSPS) of minced garlic
• 3 TBSP olive oil
• 3 tsp. cumin
• salt and pepper

Coat the roast with olive oil and set in a large bowl or pan. Sprinkle the roast with salt and pepper.

Squeeze the juice and pulp of the citrus into a bowl. Add garlic, cumin and chipotle, mix well. Pour the citrus/pepper sauce over the roast, covering it well. Cover with plastic wrap and refrigerate for about an hour. Halfway through this marinating time, turn the roast within the sauce. (Note: longer marinating time will intensify the flavor).

Remove the roast from the bowl and put it onto a shallow pan.  If baking, cover the meat.  Bake or grill for about 40-50 minutes per pound at 225 degrees, or until the meat’s internal temperature reaches 160. If you want the meat to “fall off the bone”, use a cooler temperature (200 degrees) and cook for about 60 minutes per pound, or use a crock pot. When done, remove from heat and let rest 15 minutes before carving. Serve with homemade tortillas (see recipe below), rice, black beans and a fresh salad of tomato, avacado, cucumber and cilantro. This pork in a fresh tortilla is absolutely AMAZING!

Homemade tortillas

• 4-6 TBSP Lard (or vegetable shortening if you must)
• 3 cups Unbleached flour
• 2 TSPS baking powder
• 1 TSPS salt
• about 1 cup warm Water

Preheat a cast iron skillet over medium heat.

Mix dry ingredients in a bowl. Add lard/shortening, use a pastry fork or 2 knives to cut in the shortening. Add warm water, a little at a time, until the dough is soft but not sticky. Knead the dough with your hands for a few minutes.

Break off small (1-2″ diameter) balls of dough and let them rest for about 10 minutes (longer is okay too). One at a time, dust each dough ball and roll it out thinly with a rolling pin. Lay the tortilla on the hot skillet; it takes only a few seconds to cook � nice golden-brown speckles will appear. Flip to the other side and finish cooking. Place tortilla on a towel to keep it warm until you have cooked enough to serve.

The TRUE hamburger, our unseasoned ground pork is made from the hams of our pigs. Simply form the ground pork into a pattie and grill, broil or fry until cooked through.

Top with sliced onion, tomato, your favorite condiments. Some favorite variations include mixing ground ginger & soy sauce to the pork before creating patties. You’ll never go back to beef!