TOMATO & OLIVE BRAISED PORK SHOULDER
I don’t know about where you live, but in MY part of the world, it’s already getting p-r-e-t-t-y cold out.
Especially in the morning.
There was actually frost on my windshield when I left for work this morning. F-R-O-S-T, I tell you.
I even had to wear a coat.
AND I flicked the switch to my car’s heated seats to the ON position for the first time of the season, too.
While we’re on the subject of heated seats… Aren’t they like THE GREATEST INVENTION EVER? I mean, I would simply LOVE for every seat in the world to give me the option of gently warming up my behind at the flick of a switch when I’m frozen to the bone. I find there’s something particularly comforting about this heating method: it almost feels like the heat is completely embracing you from the inside out. Almost like taking a bath, but without the water. Oh bliss!
Alright, call me weird. What can I say? I loooooove heat!
But you know what?
In a little over a week, I won’t give so much of a darn about the chilly mornings here in Quebec, or even about heated seats, for that matter. I will be keeping my butt warm in a completely different way: I will have both my feet well planted in the sand of some beautiful (and familiar) sunny Cuban beach.
For a full week, I’ll be disconnecting completely, turning my own personal switch to OFF as I spend some time relaxing in beautiful Cayo Largo. And trust me, when I say turn my switch to off, I mean turn my switch to off. There really isn’t much to do there but sit back, bask in the sun and enjoy the present moment. They don’t even have Internet access, or just as well. I hear they just got Wi-Fi installed, but they charge you $8 an hour to use it. And judging by everything else there, it HAS to be slow as hell. At that rate, I think I’ll pass…
So sorry, there will be no posting pictures “live from Cayo Largo” to Instagram or Facebook…
Still, I like this place so much, it’ll be my 3rd time visiting and I wouldn’t mind going back every year. It’s clean, it’s quiet, the staff is super nice, the food is good, and it costs close to nothing to stay there.
What’s there not to like?
Don’t worry, though, I’ve got you guys covered. I shall not let you hang dry while I’m gone.
This year, I decided to ask a handful of my favorite bloggers to cover for me in my absence and trust me, when you see the total awesomeness of what I’ve got lined-up for you, you won’t even miss me for one second. Who knows, you might even wish that I’d been gone longer… 😉
Until then, since most of us have no choice but to deal with the harsh reality of Autumn slowly taking over, bringing breezy, chilly days and the inevitable temperature drops that come with it, I give you this beautiful, comforting and warming Tomato and Olive Braised Pork Shoulder recipe.
It’s very tasty and it’ll do your soul a world of good, I swear.
An yeah, I know… It won’t be long until I too, crave these kinds of dishes. In fact, as soon as I return from Cuba, I plan on installing the Christmas lights on my house, before it gets REAL cold out and snow starts to fall.
But hey, I’d rather not talk about this now.
Go make some stew, guys.
Winter can wait a little bit longer…
Brown the meat real good on all sides
In go the vegetables, olives and tomatoes
Meat goes back in
After spending a few hours basking in the oven
Would you care for a plate?
Just look at that beautiful, tender and juicy meat… Now imagine the flavor!
TOMATO & OLIVE BRAISED PORK SHOULDER
- 2.2 lb pasture raised pork shoulder
- ¼ cup lard
- 1 large onion, chopped
- 2 celery stalk, chopped
- 1 bell pepper, chopped
- 4 cloves garlic, minced
- 1 head roasted garlic
- ¼ cup Dijon mustard
- 1 - 28oz can diced tomatoes
- 2 cups olives, 1 cup jumbo green, 1 cup jumbo kalamata
- 2 tbsp fresh rosemary, chopped
- 1 tbsp dried oregano
- ½ tsp Himalayan salt
- ½ tsp freshly ground black pepper
- Preheat oven to 350°F
- Cut your pork shoulder into 6 to 8 pieces and season liberally with salt and pepper; melt the lard in a large Dutch oven over medium-high heat. When Dutch oven is nice and hot, add the pieces of meat and do not move them until a nice dark crust has formed, about 4-5 minutes. Flip the pieces of meat and sear the other sides until they too, form a nice golden crust.
- Transfer the meat to a plate and reserve.
- Add onion, celery, bell pepper and raw garlic to the Dutch oven and cook for one or two minutes, just enough for the vegetables to grab a hold of all the delicious flavours that are attached to the bottom of the pan and soften up a little. Add roasted garlic, Dijon mustard, canned tomatoes, olives, herbs and seasoning and stir until well blended.
- Put the meat back in, put the lid on and place that in the oven for about 2½ to 3 hours hours, or until the meat detaches very easily when pulled with a fork.
- You might want to check from time to time just to make sure you still have enough cooking liquid. If it appears to have gone down too much, add a little bit more water.
If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!
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22 Comments on “TOMATO & OLIVE BRAISED PORK SHOULDER”
I hate heated seats (probably the English person in me – it just seems wrong that my behind is warm while the rest of me is cold!)….Cars in the UK don’t have heated seats as a norm (at least they didn’t when we left 7 yrs ago) but I LOVE (seriously love!) braised pork in all shapes and forms.
I most often use an Alice Waters recipe where it is braised with dried chillies (but then gain I also have a love of spice… again probably the English thing… Curry (esp chicken tika masala) is our national dish afteral 😉
Ah! I guess it doesn’t get to be quite as cold in the UK as it does here in Quebec. Trust me, heated seats are a blessing for us!
Never heard of chicken tika before. I think I need to remedy that… Off too look it up right now!
Well good morning Sonia “Daniel Boulud” TheHealthyFoodie…have you decided to going 3 star Michelin all of a sudden?
I mean look at that first shot, it’s worth of a 3 starred restaurant: Awesome!
Haha! Maybe I had my own little personal Remy under the hood! 😉
This looks perfect for a slow cooker as well! I looooove olives and I looove heated seats! Here in New England it’s getting quite chilly in the mornings as well.
It would indeed be perfect for a slow cooker. If only I owned one, I would’ve definitely used it. I think it’s about time I went and bought one for myself…
Have SO MUCH fun on your trip! I will miss your keen ability to read my hungry foodie mind while you’re away. ; )
HAHA! Too funny, Emily! Who knows, maybe my guests will be just as good a job! Hey, they all do the Paleo thing too, after all… 🙂
Autumn? Frost? What’s that ? Here in far west Texas we are still having highs in the mid to upper 80s and lows in the 60s… It’s better than summer since it’s a little cooler, but still plenty warm. You make me glad that I live in a place that doesn’t get too much winter. Hope you have a great vacation!
Aw, now you are making me jealous, Susan. I so wish I too lived in such part of the world. You can’t even start to imagine how much I hate the cold. If I had my way, I would live on a tropical island somewhere. Or well, at least I’d live somewhere where snow only exists in pictures. 🙂
this looks fabulous!! I kind of just stick to two pork recipes that I have found are fantastic, but I want to try this one out and see how it measures up. the flavors look really unique and I haven’t had olives in a while. this will definitely be a treat. I put in an order for 8lbs of pork butt this week so this will be what I make first.
I do hope you love it, joanna! Please let me know how it turned out! 🙂
just made this today!! it was very good and flavorful. it was pretty juicy/watery so I served it in bowls. I think it’s because I used fresh tomatoes (no skins/seeds) and maybe they have more water than canned diced tomatoes. it was a nice change from my usual bbq pulled pork- definitely lighter!! you just can’t go wrong with a good woodland pork!
This looks so yummy. Have a great time on your vacations and oh yes, turning off everything does sound great..need that every once in a while.
This is in the oven now for dinner tonight – and it smells AMAZING!! I can’t wait to eat it.
Brilliant! Hope you liked, Cheryl! 🙂
How did you know I have a soft spot for olives?! Haha, and being on a strict budget at the moment I am loving using bulk cuts of meat and pork shoulder is very decently priced. Great recipe!
This recipe is insane. And by insane, I mean insanely delicious. I made it and it was gone so quickly, everyone in the household dug into it. Now I can’t stop thinking about it and need to make it again. Today.
Oh my! Thank you so very much for your amazing feedback, Leo, that is pure gold to me and the greatest music to my ears. Real glad to hear you and your family liked this so much! 🙂 Thank you!!! 😀
Is there a substitute for the lard. I don’t have any, and live 30 miles from a grocery store. Thanks.
Sure! You could use ghee, tallow, coconut oil or avocado oil… don’t drive 30 miles just for that! 🙂
Hi there! I also featured this recipe in my fall recipe round up post today at http://physicalkitchness.com/healthy-paleo-fall-recipes/
Thank you for the inspiration in both of your great dishes!