BRAISED PORK SHOULDER SPAGHETTI
Portions : 4 - Preparation time : 10 minutes - Cooking time : 5 hours
INGREDIENTS
- 1.5 kg (3 lb) pork shoulder
- 2 onions, thinly sliced
- 3 garlic cloves, chopped
- 250 ml (1 cup) red wine
- 500 ml (2 cups) vegetable or chicken stock
- 5 ml (1 tsp.) herbes de Provence blend
- 60 ml (4 tbsp.) maple syrup
- 45 ml (3 tbsp.) mustard
- 1 l (4 cups) cherry tomatoes
- 1 l (4 cups) button or café mushrooms, cubed
- 125 ml (1/2 cup) 35% cream
- 4 portions spaghetti, cooked al dente
- Salt and pepper to taste
PREPARATION
-
Preheat oven, rack in center, to 165°C (325°F).
-
Place the shoulder in an ovenproof dish, add the onions, garlic, wine, broth, herbes de Provence, syrup and mustard, cover and bake for 4 hours.
-
Add the tomatoes and mushrooms and continue cooking for 1 hour.
-
Remove and shred the meat.
-
Add the cream to the shredded meat and mix with the spaghetti.
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BRAISED PORK SHOULDER SPAGHETTI
Servings: 4 - Preparation time: 10 minutes - Cooking time: 5 hours
INGREDIENTS
- 1.5 kg (3 lb) pork shoulder
- 2 onions, chopped
- 3 cloves of garlic, chopped
- 250 mL (1 cup) red wine
- 500 mL (2 cups) vegetable or chicken stock
- 5 mL (1 tsp.) herbes de Provence blend
- 60 mL (4 tbsp) maple syrup
- 45 mL (3 tbsp) mustard
- 1 L (4 cups) cherry tomatoes
- 1 L (4 cups) button or coffee mushrooms, cubed
- 125 mL (1/2 cup) 35% cream
- 4 portions of spaghetti, cooked al dente
- Salt and pepper to taste
INSTRUCTIONS
-
Preheat oven, rack in center, to 165°C (325°F).
-
In an ovenproof dish, place the shoulder, add the onions, garlic, wine, broth, herbes de Provence, syrup and mustard, cover and bake for 4 hours.
-
Add tomatoes and mushrooms and continue cooking for 1 hour.
-
Remove and shred meat.
- Add cream to the shredded meat and mix with spaghetti.