I found a deal on pork shoulder this Christmas. I picked up 9 pounds of pork shoulder for $9. I thought I’d cut the large piece of meat up into 2-person servings so Tom and I would be stocked up for the winter in pork stews. Turns out there’s a very large (shoulder) bone in pork shoulder that made sectioning a challenge. I was able to get 4 2-person servings cut away from the bone but was still left with a very large roast to deal with. I braised it last Sunday in my Dutch oven with some onions and potatoes. With one roasting session we enjoyed one fantastic pork roast dinner, four bag lunches to take to work, and made a huge bunch of Christmas pork tamales. After all those fantastic meals we still had leftovers! So we looked through our cupboard and fridge for items that seemed like they’d pair well with braised pork. We came up with a quick cooking, mushroomy stew using canned black-eyed peas. Here it is:<\/p>\n
Leftover braised pork shoulder (or roast) enough for 2 people
1\/2 yellow or white onion, diced
1-2 garlic cloves, diced
1 Tbsp olive oil
1 tsp fresh Thyme leaves, stems removed and diced.
1 tsp fresh sage, diced
1 cup stock
4-5 mushrooms, cleaned and quartered
8-12 Brussel sprouts, stemmed and cut in half
1 can black-eyed peas, drained and rinsed<\/p>\n
In a high-sided sauce or soup pan, saute onion in olive oil until tender. Add mushrooms until soft. Add garlic until just aromatic. Add stock, pork, black-eyed peas, thyme, salt and pepper and cook over medium until heated through. Add Brussel sprouts and cover for approximately 7 minutes until Brussels are just beginning to get tender. Remember, Brussels get bitter when they are over-cooked and they loose much of their great Vitamin and mineral content the more you cook them.<\/p>\n","protected":false},"excerpt":{"rendered":"
I found a deal on pork shoulder this Christmas. I picked up 9 pounds of pork shoulder for $9. I thought I’d cut the large piece of meat up into 2-person servings so Tom and I would be stocked up for the winter in pork stews. Turns out there’s a very large (shoulder) bone in […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[],"tags":[],"class_list":["post-2086","post","type-post","status-publish","format-standard","hentry"],"_links":{"self":[{"href":"https:\/\/www.alannarisse.com\/blog\/wp-json\/wp\/v2\/posts\/2086","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.alannarisse.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.alannarisse.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.alannarisse.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.alannarisse.com\/blog\/wp-json\/wp\/v2\/comments?post=2086"}],"version-history":[{"count":0,"href":"https:\/\/www.alannarisse.com\/blog\/wp-json\/wp\/v2\/posts\/2086\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.alannarisse.com\/blog\/wp-json\/wp\/v2\/media?parent=2086"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.alannarisse.com\/blog\/wp-json\/wp\/v2\/categories?post=2086"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.alannarisse.com\/blog\/wp-json\/wp\/v2\/tags?post=2086"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}