Tuesday, August 17, 2010

Citrus Sangria Slow Braised Pork

I am not sure how I came to this dish originally but I wanted to take another path through Spain again. I have been enjoying playing with many of the common flavor profiles and I didn't want to use red wine but something similar. Then it hit me, Sangria. And what is more appropriate with pork than fruit? So, the citrus and Sangria were just natural and perfect for the pork. A slow braise permeates the pork with great flavor and intensifies the thick, rich sauce this makes. I added a dry rub to the pork also with strong flavors and they scent the sauce as well. This dish is moist, tender and absolutely wonderful. I hope you enjoy.

Citrus Sangria Slow Braised Pork


2 1/2 to 3 lb. pork butt, off the bone and trimmed f visible fat
1 tsp. paprika
1 tsp. dried thyme
1 tsp. dried rosemary
1 Tbsp. ground cumin
black pepper to taste
olive oil spray
4 Tbsp. shallots, chopped
1 cup celery, diced
3 cloves garlic, minced
3/4 cup low sodium chicken stock
3/4 cup low sodium beef stock
2 cups + 1/4 cup reserved Sangria
1 cup water
1 Tbsp. sherry vinegar
1/2 large lemon, end removed and sliced thin and halved
1 lime, ends removed and sliced thin and halved
1/2 orange, end removed and sliced thin and halved
1/4 cup fresh parsley, chopped

Blend the spices together in a small bowl, lightly coat the pork with olive oil spray and coat the pork with the dry rub on all sides. Preheat a dutch oven or other heavy bottomed pot on medium high and coat with olive oil spray. Brown the pork roast on all sides. Remove and set aside.

If needed use additional olive oil spray and add the shallots and celery to the same pot. Stir occasionally and cook the vegetables until they begin to caramelize and become tender. Add the garlic and continue to cook another few minutes, taking care not to burn the garlic. Add all of the liquids and stir, scraping the bottom of the pot to loosen any brown bits. Bring to a simmer and transfer the pork back into the pot and add the sliced citrus fruits. Reduce the heat and simmer, partially covered, for about 1 1/2 to 2 hours or until the pork is fork tender, occasionally stirring.

Remove the pork and reserve on a plate covered with aluminum foil to keep it warm. Add the 1/4 cup reserved Sangria and chopped parsley, reduce the sauce until thickened. The sauce should already be fairly thick and this shouldn't take too long, about 5 minutes or less. Season the sauce with additional black pepper to taste after it has reduced. Slice the pork after it has rested about 10 minutes and serve topped with the sauce. The rinds from the fruits are still in tact, very tender and will add a delicious, slightly bitter flavor and are meant to be eaten also.

Nutrition Facts
8 Servings of 3 Ounces Pork with Fat and Debris Removed and Sauce
Amount Per Serving
Calories 268.5
Total Fat 11.7 g
Saturated Fat 4.1 g
Polyunsaturated Fat 1.1 g
Monounsaturated Fat 5.3 g
Cholesterol 76.5 mg
Sodium 194.5 mg
Potassium 476.0 mg
Total Carbohydrate 6.0 g
Dietary Fiber 1.2 g
Sugars 0.8 g
Protein 22.7 g

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