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Pork shoulder with coffee glaze
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| Curing the pork shoulder/ Dry Marinade | |
| 1/2 cup | coarse salt |
| 1/2 cup | brown sugar |
| 2 tablespoons | black peppercorns, crushed |
| 2 tablespoons | juniper berries, crushed |
| 1 | boneless pork shoulder, about 5-6 pounds |
| Braising the pork shoulder | |
| 1/4 cup | canola oil |
| 2 medium | carrots, coarsely chopped |
| 2 | celery ribs, coarsely chopped |
| 2 | yellow onions, coarsely chopped |
| 4 | garlic cloves, crushed |
| 4 cups | veal |
| beef stock, alternative | |
| 1 cup | old-fashioned or unfiltered apple juice |
| 2 sprigs | thyme |
| Coffee glaze | |
| 4 cups | braising liquid |
| 2 tablespoons | freshly brewed espresso |
| 2 tablespoon | cider vinegar |
| 2 teaspoon | honey |
To cure the pork shoulder: In a bowl stir together the salt brown sugar, peppercorns, and juniper berries. Rub the pork shoulder all over with the salt mixture.Cover and refrigerate for 12 hours.
To braise the pork shoulder: Preheat oven to 350F. Wipe the salt mixture off the pork shoulder. In a large heavy pot, heat 2 tablespoons of the canola oil over medium-high heat. Sear the pork shoulder on all sides, about 5 minutes. Add the carrot, celery, onion, fennel and garlic; continue cooking, stirring frequently for another 5 minutes or until the vegetables are caramelized. Add the veal stock, apple juice, and thyme.
Cover with a lid or foil. Transfer to the oven and braise the pork shoulder for 3 hours or until tender. Transfer the pork belly to a cutting board and set aside to cool. Meanwhile, strain the braising liquid through a large sieve set over a bowl. Discard the solids and skim the excess fat from the braising liquid. Set aside 2 cups.
Glaze: Boil the braising liquid until reduced to 1 cup, about 15 minutes.Add the espresso, vinegar, and honey; continue cooking until the sauce is thick enough to coat the back of a spoon, about 5 minutes. Keep warm.
Finishing the pork shoulder: Cut the pork shoulder into large cubes.Heat the remaining 2 tablespoons canola oil in a large skillet over high heat. Sear the pork shoulder on all sides until crispy, about 3 minutes. Remove from the pan and keep warm.
Chef's note: The pork belly/shoulder can be braised a day ahead. Leave it in the braising liquid to cool then cover and place in the refrigerator.
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