Ingredients: |
Ingredients: 1 - 28 oz. can whole tomatoes, lightly crushed w/juice
2 teaspoons Spanish smoked paprika (pimenton) or 2 chilpoltes in adobo
2 tablespoons sorghum molasses, cane syrup or honey
1/2 cup white wine vinegar, or cider vinegar or champagne vinegar
1 - 6 lb.-8 lb. pork picnic shoulder or Boston butt
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper, plus more to taste
1 1/2 tablespoons canola or vegetable oil
4 large plum tomatoes, cored
1 medium yellow onion, trimmed, peeled, and quartered
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Directions: |
Directions:1. Preheat the oven to 400 degrees.
2. In a 6-quart enameled cast-iron stock pot or Dutch oven, bring the canned tomatoes, paprika, molasses or honey, and 6 tablespoons of vinegar to a simmer over medium-high heat.
3. Season the pork with the salt and black pepper.
4.. Pour the oil into a skillet and heat over high heat. When oil shimmers and just begins to smoke, place the pork in the pan, skinned side down, and sear until golden brown, about 3 minutes per side. Place the pork skinned side down in the pot with the tomato braising liquid (this will be fat side up).
5. Add the plum tomatoes and onion to the skillet and cook, turning every few minutes, until the skin of the tomatoes blisters and blackens and the onion is caramelized on all sides. Tuck the vegetables around the pork in the pot. Add the remaining 2 tablespoons vinegar to the skillet and stir with a wooden spoon, scraping up any caramelized pork, tomato, and onion bits from the bottom. Pour over the pork.
6. Cover the pot, transfer to the oven, and cook for 30 minutes. Baste the pork, then turn the heat down to 300 degrees and continue to cook, basting every 30 minutes, until the pork is very tender, about 3 - 3 1/2 hours.
7. Remove the pork from the oven, transfer to a cutting board with a gutter, and let rest 10 minutes before carving or pulling. Season the sauce with molasses (or honey), vinegar, salt, pepper and smoked paprika to taste. |
This recipe for Lee Bros. Oven BBQED Picnic Shoulder is from