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Braised Pork Shoulder with Chorizo and White Beans
LEITE'S CULINARIA31Ingredients
┅Seconds
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Ingredients
US|METRIC
7 SERVINGS
- 1 pork shoulder (3- to 4-pound)
- 1/2 cup Diamond Crystal Kosher Salt (or 1/3 cup Morton kosher salt)
- 1/4 cup granulated sugar
- 2 Tbsp. black peppercorns
- 1 tsp. crushed red pepper flakes
- 3 fresh bay leaves (or 2 dried)
- 1 bunch fresh thyme (divided)
- 20 oz. onions (1 quartered and 1 thinly sliced)
- 2 qt. water
- 1 Tbsp. smoked paprika
- 3.5 oz. carrot (peeled and thinly sliced)
- 1 stalk fennel (thinly sliced)
- 6 cloves garlic (smashed)
- 1/4 cup tomato paste
- 1 cup dry white wine
- 2 Tbsp. honey
- 2 Tbsp. sherry vinegar
- 1 qt. homemade chicken stock (or store-bought, or water plus more as needed)
- 1/4 cup extra virgin olive oil
- 8 oz. chorizo (Spanish dry, cut into 1⁄4-inch-wide, 6-mm slices)
- Spanish onion (unchecked▢ 1 large, 8 oz, diced)
- 2 tart apples (such as Granny Smith, diced)
- 4 cloves garlic (thinly sliced)
- 1 Tbsp. smoked paprika
- 1 cup hard cider
- 1/2 lb. white beans (dried, soaked overnight and drained, or 2, 15.5-ounce| 440-g cans white beans, such as cannellini or butter beans)
- 1 tart apple (such as Granny Smith, thinly sliced)
- 1/2 cup fresh flat leaf parsley
- 1 tsp. fresh lemon juice
- 2 tsp. extra-virgin olive oil
- 1/4 tsp. kosher salt (plus more if needed)
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