Time: 2 hours 40 minutes
Complexity: easily
Servings: 6

This recipe is the epitome of farmhouse cooking, and a splash of bourbon is just what most roasts lack. A piece of pork shoulder is braised in the oven with carrots, parsnips, and celery in a small amount of chicken broth and bourbon until tender. Served with casserole vegetables.

Ingredients:

• 1 boneless pork shoulder weighing 1.3 kg (trim excess fat), room temperature
• Flour
• 2 tbsp. l. olive oil
• 1/4 cup apple cider vinegar
• 5 shallots, coarsely chopped
• 4 stalks celery, chopped
• 3 large carrots, finely chopped
• 3 large parsnips, finely chopped
• 8 crushed garlic cloves
• 2 cups chicken broth
• A little bourbon

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

pork shoulder, celery, carrot, parsnip root, apple cider vinegar, bourbon

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Preparation:

Step 1
• Preheat oven to 150°C. Season the meat generously with salt and pepper, then lightly dust with flour.
Step 2
• Place the cauldron over medium-high heat and add olive oil. When the oil is hot, add the pork and fry for about 4 minutes on each side.
Step 3
• Transfer the pork to a platter. Add vinegar, shallots, celery, carrots, parsnips, and garlic to the pot, then place the pork on top of the vegetables. Pour chicken broth and bourbon over the pork, cover, and simmer in the oven for 2 hours.
Step 4
• Transfer the pork to a cutting board. Spoon the vegetables and pan juices onto a large serving platter. Slice the pork, arrange the pork on top of the vegetables, and serve.

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