Ultimate You Change Centre




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 pear

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


post of jan 25 Braised-Pork-and-Pears-01



  1. Preheat the oven to 400°F.
  2. Season the pork shoulder with sea salt and black pepper.
  3. Warm your choice of fat in a large skillet over medium heat and brown the pork shoulder on all sides.
  4. While that’s going, slice the pear and transfer it to the bottom of a deep covered baker, with a lid.
  5. Halve the onion then chop each half into thirds.
  6. Smash the whole garlic cloves with the side of a large knife on a cutting board and remove the papery outer layer.
  7. Chop the top off the pepper, remove the seeds and slice into large chunks.
  8. Add the chopped onion, sliced pepper, smashed garlic, ground ginger and chopped rosemary to the baking dish on top of the sliced pear.
  9. Mix everything together, trying to leave pears on the bottom layer.
  10. Make space in the baking dish in the middle by moving the onion mixture toward the sides.
  11. Transfer the pork shoulder on top of the pears so the onion mixture is all around the pork.
  12. Drizzle the golden balsamic vinegar over the top of the pork.
  13. Add salt and black pepper, to taste.
  14. Cover and braise for 2-2.5 hours or until the pork registers 160°F with a meat thermometer.
  15. Remove from oven, slice meat and serve with juices and whatever vegetables remain.
  16. Ready to serve.



Recipe and Photo from: Paleo Porn