Craving braised pork one night, we decided to improvise a recipe with all of the elements we longed for. We were looking for an ode to autumn without being too on-the-nose. The result? Braised Pork Shoulder with Sweet Potatoes and Squash: a comforting blend of all five flavors that takes you on a journey of why this is truly a wonderful time to cook, and eat!
Braised Pork Shoulder with Sweet Potatoes and Squash
With juicy pork, tender sweet potatoes and squash, and a blend of herbs and spices, it offers a satisfying and seasonal meal. You can also swap out most of these ingredients for their culinary cousins to change it up or use what you already have on hand. Have any questions about the substitution possibilities? Let us know!
Sear the Pork
At the heart of our braise, we begin with boneless pork shoulder roast. Make sure to season it judiciously with salt and let it sit out at room temperature for at least an hour. This will allow it to get a much deeper sear. Searing the meat to a deep, flavorful brown in a Dutch oven over medium-high heat is the first step in building a rich profile.
Building the Base
The flavor continues to take shape with the addition of sofrito, a delightful blend of aromatics that infuses the dish with depth. Anchovy then contributes a subtle umami undertone, while cumin, coriander, and fennel elevate the complexity. Red onions then introduce a crisp sweetness.
Deglaze and Braise
A splash of calvados, a French apple brandy, both deglazes the pot and adds a nuanced fruitiness that melds with the robust flavors. You can also use applejack here as well. Now we’re ready for the incorporation of tomatoes, chicken stock, and a bouquet of herbs—rosemary, thyme, and bay leaves. An arbol chile injects a subtle kick, further enhancing the complexity of the braising liquid.
Add the Veg
After the pork braises for enough time to get a bit tender, absorbing the amalgamation of flavors, we introduce the sweet potatoes, delicata squash, and, once they’re tender, the leafy greens. These vibrant additions bring a melody of colors and a spectrum of textures to the composition. The sweet potatoes and squash, tender yet robust, infuse the dish with the essence of fall, while the greens impart a fresh, earthy note.
Final Flavor Adjustments
A touch of cider vinegar provides a bright acidity, balancing the richness of the dish. As always, be sure to make a final adjustment of seasoning to ensure that every bite is a tasty blend of savory, salty, sweet, and tangy notes.
Finish and Serve!
To serve, we recommend a bed of rice or polenta, providing a comforting foundation. A sprinkle of fresh parsley adds a fresh flourish, which complements the hearty autumnal hues of our Braised Pork with Sweet Potatoes and Squash.
Braised Pork Shoulder with Sweet Potatoes and Squash
Ingredients
- 2 pounds boneless pork shoulder
- Kosher salt
- Freshly ground black pepper
- 3 tablespoons canola oil
- ½ cup sofrito (store-bought or homemade)
- 5 anchovy filets
- 1 teaspoon cumin
- ½ teaspoon coriander
- ½ teaspoon fennel seed
- 1 red onion, halved and thinly sliced
- ¼ cup calvados
- 28 ounce can whole tomatoes
- 2 cups chicken stock
- 3 rosemary sprigs
- 3 thyme sprigs
- 2 bay leaves
- 1 arbol chile
- 1 pound sweet potatoes, cut in 1 inch chunks
- 1 delicata squash, cut in half, cleaned, and sliced crosswise 1” thick
- 1 bunch Swiss chard, collards, or kale, trimmed and roughly chopped
- 2 tablespoons cider vinegar
- Cooked rice or polenta, for serving
- Parsley, for serving
Directions
- Step 1 Season pork with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Sear meat until deeply browned on all sides. Transfer to a plate.
- Step 2 Adjust heat to medium and add the sofrito. Cook for 5 to 7 minutes, stirring occasionally, until liquid has evaporated and mixture darkens in color.
- Step 3 Add anchovies, cumin, coriander, and fennel and sauté, stirring, until fragrant, about two minutes. Add onions and sauté, stirring occasionally, until just translucent, about two minutes.
- Step 4 Pour in calvados and cook, stirring and scraping until all the solids are integrated into the liquid. Simmer until liquid is almost gone, about 2 minutes. Add tomatoes without the extra liquid, breaking them up slightly.
- Step 5 Pour in the stock and add reserved pork, thyme, rosemary, bay leaves and chile to the pot. Bring to boil and reduce to simmer, and cook, partially covered, until the pork is fork-tender, about 45 minutes.
- Step 6 Add sweet potatoes and squash, and cook until tender, about 20 minutes. Add greens and cook until wilted, about 5 minutes. Remove pork and slice into serving sizes. Add vinegar to the braise and adjust the seasoning as needed.
- Step 7 Serve over rice or polenta with parsley.
