Bitter from the Guinness, sweet from the cherries and molasses, surrounded by sweet potatoes; this pork is falling apart and delicious.
Braising is a classic method of cooking pork in cultures all over the world. I like to think of this recipe as a trendy version of a traditional classic. Perfect for a dinner party or family dinner, or an awesome Dutch oven recipe to have in your stash. Next time, I will also add carrots or parsnips to the pot with the sweet potatoes.
See you in 3 hours!
Daniel Boulud and Melissa Clark
Pork Shoulder braised in balsamic vinegar, Guinness and cherries slow cooked with sweet potatoes and warm spices.
1 hrPrep Time
3 hrCook Time
4 hrTotal Time
- 5 cups Guiness stout
- 1 cup dried cherries
- 1/3 cup balsamic vinegar
- 2 tablespoons extra-virgin olive oil
- 1 (5 1/2-pound) pork shoulder roast
- course sea salt or kosher salt and freshly ground black pepper
- 3 large red onions, peeled and sliced
- 1/2 teaspoon crushed black pepper
- 4 cloves garlic, peeled and finely minced
- 1 tablespoon tomatoes paste
- 5 whole allspice, crushed or 1 teaspoon ground allspice
- 2 bay leaves
- 1/4 cup molasses
- 3 tablespoons packed dark brown sugar
- 2 pounds sweet potatoes or yams, peeled and roughly chopped
- Bring the stout, cherries, and vinegar to a simmer in a saucepan.
- Transfer to a bowl, cover tightly with plastic wrap, and let sit for at least 1 hour, or refrigerate overnight.
- Center a rack in the oven and preheat the oven to 300F.
- Warm the oil in a large cast-iron pot or Dutch oven over high heat.
- Season the pork shoulder with salt and ground black pepper and sear on all sides until golden brown, 12-15 min.
- Transfer the pork shoulder to a platter. Remove all but 2 tablespoons of the fat in the pot.
- Add the onion and the crushed black better to the pot and sauté for 7 minutes. Add the garlic and continue cooking until the onions are translucent, about 3 minutes.
- Stir in the tomato paste and cook for 2 to 3 minutes longer.
- Add the pork shoulder, the marinated cherries and liquid, allspice, bay leaves, molasses, brown sugar, 1 teaspoon salt, and 2 cups water.
- Bring the mixture to a simmer.
- Cover the pot, transfer it to the oven, and braise for 1 hour, turning the pork once during cooking.
- Add the sweet potatoes and continue cooking to braise for 2 more hours, turning two more times.
- If the sauce is too thing or is not flavored intensely enough, ladle most of it off into another pot and simmer it until it thickens and intensifies. Then add it back to the first pot.
- Slice the pork and serve with the sauce on top.
This recipe comes from the book Braise: A Journey Through International Cuisine