Black Garlic Slow Braised Pork Shoulder



Serves 8


Recipe Source - Chef Mitch Maier

Prep Time - 30 Minutes

Cooking Time - 2 Hours 30 Minutes

Total Time - 3 Hours





4 Tbsp canola oil, divided

2 Lb pork shoulder

1/8 tsp salt, to taste

1/8 Tsp pepper, to taste

2 white onion, sliced 2 celery stalks, rough chopped

2 Tbsp garlic, chopped

2 bay leaves

6-ounce Chef Mitch Maier Black Garlic Sauce & Marinade

1 Tbsp brown sugar 3

2 Oz Central Market Organics Low Sodium Chicken Broth, divided

1 Tbsp all-purpose flour

3 white potatoes, cooked & mashed


Cooking Instructions:


Preheat oven 325° F . Add 2 Tablespoons canola oil to a roasting pan and bring to Medium-High heat. Season pork with salt and pepper, and sear on all sides until dark brown, adjusting the flame to prevent burning. Remove to a plate and set aside. In the same roasting pan add onions, celery, garlic, and remaining oil. Saute 10 minutes. Add bay leaves, Black Garlic Sauce & Marinade, brown sugar, and 3 cups chicken broth. Mix flour and remaining chicken broth in a small bowl until smooth. Pour mixture into roasting pan liquid, stirring constantly to prevent lumps. Return pork to roasting pan, bring to a boil, cover, and place in oven. Bake 2 1/2 hours. Best served over mashed potatoes.



To Order Chef Mitch Maier Black Garlic Products --