The Atlanta Journal-Constitution
COMFORT FARMS PORK SHOULDER WITH CITRUS AND BEER
For this easy but flavor-packed dish, Bour buys local pork from Comfort Farms in Milledgeville, where the mission is to help veterans who suffer from post-traumatic stress disorder heal. But use any good-quality pork shoulder you can find. And if you can’t find seasonal sweet-tart Satsumas, other oranges will work.
5-pound boneless pork shoulder 6 strips smoked bacon
2 quarts hefeweizen or other light
wheat beer
2 quarts water or pork stock
2 cups grapefruit juice
2 cups chopped celery
2 cups chopped onion
2 cups chopped carrots
4 Satsuma oranges cut in half
3 star anise
2 jalapeños chopped
1 bunch cilantro rough chopped 12 cloves of garlic
3 bay leaves
1/2 tablespoon peppercorns
Salt to taste
Preheat oven to 325.
Place pork shoulder, bacon, beer, water or pork stock, grapefruit juice, celery, onion, carrots, orange halves, star anise, jalapeños, cilantro, garlic, bay leaves, peppercorns and salt in a large Dutch oven and braise in a preheated oven for 3 1/2 hours or until the pork is fork tender. Be sure to cook with the lid on. When done, remove the meat and strain off the liquid. In a saucepan, reduce the strained liquid by 3/4 and use as a sauce for the pork. Serves 8-10.
Per serving, based on 8: 542 calories (percent of calories from fat, 57), 42 grams protein, 14 grams carbohydrates, 2 grams fiber, 34 grams fat (12 grams saturated), 115 milligrams cholesterol, 203 milligrams sodium.