We bring you this recipe from world renowned chef Jacques Pépin. Seared and braised pork shoulder with stock, wine, chestnuts and sweet potatoes makes a melt-in-your-mouth meal for the holidays and all winter long!
4 lb. boneless pork shoulder
2 tspn kosher salt, plus more for seasoning
1 onion, finely chopped
5 cloves garlic, crushed
3 cups chicken stock or low-sodium broth
1/2 cup dry white wine
5 parsley sprigs, plus chopped parsely for garnish
3 thyme sprigs
1-1/2 lb. sweet potatoes (about 3 medium), peeled and cut into 2-inch pieces
1 pound peeled chestnuts (3 cups)
- Season the pork with 2 teaspoons of salt and 1 teaspoon pepper. Heat a large cast-iron casserole pan over moderately high heat. Add the pork, fat side down, and add 1/2 cup of water. Cook until all of the water has evaporated, about 5 minutes. Continue to cook over moderate heat until the pork is golden brown, about 8 minutes. Flip the pork and cook, turning occassionally, until browned all over, about 5 minutes longer.
- Add the onion and garlic to the pan and cook, stirring occasionally, until light golden, about 5 minutes. Add the stock, wine, parsley, and thyme sprigs and bring to a simmer. Cook and cover over low heat, turning once, until the pork is just tender, 2-1/2 hours. Add the sweet potatoes and chestnuts, cover and cook until the pork, sweet potatoes and chestnuts are very tender, 30 minutes.
- Transfer the pork to a cutting board and let rest for 10 minutes. Using a slotted spoon, transfer the sweet potatoes and chestnuts to a platter. Strain the drippings into a bowl and degrease with a spoon; season with salt and pepper.
- Slice the pork and arrange it on top of the vegetables. Garnish with parsley and serve with the drippings.