Monday, July 16, 2012

Sweet Tea Braised Pork Shoulder with Cornbread Stuffing

I don't think I can say enough about how great this recipe is. Instead of telling you the details about why I made it, how I made it, etc, I think it's better to just answer a few possible questions. Yes, this recipe is as good as the title sounds. No, it's not nearly as hard or labor intensive as one might think. Yes, it requires a little time but it's so worth it. Yes, you need to make this dish!!

Sweet Tea Braised Pork Shoulder with Cornbread Stuffing

Serves 4-6
Prep/Cook Time: 4 hours

Sweet Tea Braised Pork Shoulder
2.5 pound boneless pork shoulder
3 carrots, peeled and cut into 3 large pieces
3 celery ribs, cut into 3 large pieces
1 onion, cut into large pieces
64 ounces sweet tea

Cornbread Stuffing
1 package of Jiffy cornbread mix
1 egg
1/2 cup milk
2 spicy chicken sausage links, chopped
2 poblano peppers, roasted, seeded and chopped
1 celery rib, chopped
1/4 onion, chopped
1 1/2 cup chicken broth
1 egg
salt and pepoer

For the braised pork:
Preheat the oven to 350 degrees. Place the pork shoulder in a dutch oven and arrange the carrots, celery, and onion around it. Pour the sweet tea over it. I only used about 3/4 of the bottle. Braise the pork in the oven for 3 1/2 to 4 hours or until the the meat falls apart easily.

When the meat is done, strain out the vegetables and discard. Set the meat aside and heat the braising liquid over medium-high heat until slightly thickened. Serve the sauce on the side or drizzle over the pork.

For the cornbread stuffing:
In a small bowl, combine the Jiffy mix, egg, and milk. Stir until combined and then pour into a well greased baking dish or cake pan. Cook according to the package directions. Let cool.

Meanwhile, heat a large skillet over medium-high heat. Add a little olive oil and then saute the onions and celery until softened, about 5 minutes. Add in the chopped chicken sausage and saute an additional 3 minutes or until the chicken sausage starts to brown.

Cut up the cornbread into small pieces and then crumble up the cornbread in a large mixing bowl. Add in the onion mixture, chicken broth, and an egg. Stir to combine and season with salt and pepper. Spray the dish that the cornbread was cooked in with a little more cooking spray and then pour in the cornbread mixture. Bake at 350 for 30 minutes (this can be done the last 30 minutes when the pork is cooking).

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