Geoffrey’s pork shoulder pot roast with winter vegetables is the definition of cozy comfort food.

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Pork Shoulder Pot Roast with Winter Vegetables
RECIPE COURTESY OF GEOFFREY ZAKARIAN
Level: Intermediate
Total: 12 hr 30 min (includes salting and resting times)
Active: 1 hr
Yield: 6 to 8 servings

Ingredients

Pork Shoulder:
Kosher salt
One 3- to 4-pound boneless pork shoulder
1/3 pound pancetta, cut into 1/4-inch-thick pieces
2 sprigs plus 6 leaves fresh sage
6 cloves garlic
2 carrots, peeled and cut into large dice
1 rutabaga, peeled and cut into large dice
1 turnip, peeled and cut into large dice
1 large yellow onion, quartered
2 tablespoons tomato paste
1 tablespoon miso paste
1 sprig fresh rosemary
Two 12-ounce bottles dark beer, such as stout
2 cups chicken stock
1 tablespoon sherry vinegar
Fresh mint, for garnish
Fresh cilantro, for garnish

Fried Parsley:
Neutral oil, for frying
1 cup fresh parsley leaves

Fried Onions:
Neutral oil, for frying
1/4 cup all-purpose flour
1 teaspoon cayenne pepper
1 cup thinly sliced onion rings

Fried Capers:
1/2 cup drained capers
Neutral oil, for frying

Directions

For the pork shoulder: One day before cooking, liberally salt the pork shoulder and refrigerate uncovered.

When ready to cook, preheat the oven to 300 degrees F.

In a large Dutch oven over medium heat, cook the pancetta and 6 sage leaves over medium heat until the pancetta renders its fat and gets crispy, about 5 minutes. Using a slotted spoon, transfer the sage and pancetta to a plate lined with paper towels and set aside. Add the pork shoulder to the pancetta fat and brown the pork on all sides, about 5 minutes per side. Set aside.

Add the garlic, carrots, rutabaga, turnips and onion and cook until browned, about 4 minutes. Add the tomato paste, miso paste, rosemary sprigs and sage sprigs and cook for 1 minute more. Add the beer and chicken stock and bring to a simmer. Return the pork to the pan and add the reserved pancetta and sage. Cover and braise in the oven until fork-tender, about 3 1/2 hours. Allow the pork to rest for 30 minutes in the liquid.

For the fried parsley: Put 1/2 inch of oil in a small saucepan and heat over medium heat until 350 degrees F. Add the parsley leaves and fry until crispy, about 1 minute. Remove with a slotted spoon to a paper towel-lined plate.

For the fried onions: Put 1/2 inch of oil in a small saucepan and heat over medium heat until 350 degrees F.

Mix together the flour and cayenne in a shallow bowl. Dredge the onions in the flour mixture, shaking off any excess. Fry in batches until browned, 3 to 5 minutes. Remove with a slotted spoon to a paper towel-lined plate.

For the fried capers: Pat the capers dry with a paper towel. Fill a small saucepan with 1/2 inch of oil. Add the capers to the cold oil and turn the heat to medium. Cook until the capers are fried and crispy, 3 to 5 minutes. Remove with a slotted spoon to a paper towel-lined plate.

Remove the pork from the liquid and transfer to a cutting board. Slice the pork into 1-inch-thick pieces and transfer to a serving platter.

Stir the vinegar into the braising liquid. Pour the sauce over the pork and top with the fried capers, fried onions, fried parsley, mint and cilantro.

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Pork Shoulder Pot Roast with Geoffrey Zakarian | The Kitchen | Food Network

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