3-4 lb pork shoulder
sea salt and coarse ground black pepper, to taste
your choice of fat (butter, coconut oil, bacon fat, lard, etc.)
1 large onion
8-10 cloves garlic
1 red bell pepper
1 1/2 teaspoon ground ginger
2 tablespoons fresh rosemary, chopped
golden balsamic vinegar
HOW TO PREPARE:
- Preheat the oven to 400°F.
- Season the pork shoulder with sea salt and black pepper.
- Warm your choice of fat in a large skillet over medium heat and brown the pork shoulder on all sides.
- While that’s going, slice the pear and transfer it to the bottom of a deep covered baker, with a lid.
- Halve the onion then chop each half into thirds.
- Smash the whole garlic cloves with the side of a large knife on a cutting board and remove the papery outer layer.
- Chop the top off the pepper, remove the seeds and slice into large chunks.
- Add the chopped onion, sliced pepper, smashed garlic, ground ginger and chopped rosemary to the baking dish on top of the sliced pear.
- Mix everything together, trying to leave pears on the bottom layer.
- Make space in the baking dish in the middle by moving the onion mixture toward the sides.
- Transfer the pork shoulder on top of the pears so the onion mixture is all around the pork.
- Drizzle the golden balsamic vinegar over the top of the pork.
- Add salt and black pepper, to taste.
- Cover and braise for 2-2.5 hours or until the pork registers 160°F with a meat thermometer.
- Remove from oven, slice meat and serve with juices and whatever vegetables remain.
- Ready to serve.
Recipe and Photo from: Paleo Porn