Pork Roast

Jolie Vue Cassoulet

The Greatest of Winter Dishes (adapted from the recipe of Chez Allard, a Paris bistro).

Serves 6

Ingredients:

  • 2 c. plus a little, Great Northern beans, dry
  • 2 onions, cut ½ of 1 into quarters, chop the rest
  • 2 bouquets garnis (each in cheesecloth to include 1 small parsley sprig, 1 small thyme sprig, I peppercorn, ½ bayleaf)
  • 2 T. butter and 2 T oil, or an equal quantity of rendered JVF pork back fat (the best)
  • 1 ½ tomatoes, quartered
  • 1 ½ t. tomato paste
  • 2 garlic cloves, crushed
  • 3 T flour
  • 3 c. dry white wine
  • 6 c. veal or beef stock
  • 1½ lbs JVF pork roast, cut into 1 inch cubes
  • both legs and thighs of the JVF big fat hen, cut into serving pieces
  • 2 JVF pork sausages, browned and sliced (either the country sausage or the sweet Italian, as you prefer)

Directions:

  1. Rinse the beans overnight, drain, rinse and set aside
  2. In a soup or stockpot, add beans, the quartered onion, 1 bouqet garnis, and cold water to cover by about 3 inches. Boil first, then go to low heat, cover and simmer stirring occasionally until beans are soft, 1.75 to 2 hrs. Add salt and pepper to taste at 1.5 hrs.
  3. While the beans are cooking, add oil and butter to a dutch oven and brown the pork chunks, the sausage and the chicken on both sides, seasoning with salt and pepper as you go. With a slotted spoon, transfer the pork to a plate and sauté the chopped onion until browned. Transfer to a plate.
  4. Return the meats to the vessel and cover with the browned onions and add the quartered tomatoes, the tomato paste, the garlic cloves, the bouqet garnis, and salt and pepper to taste. Sprinkle in 3 T. of flour and stir in well. Add the wine and broth.
  5. Cover and simmer over medium heat until meats are tender, about 1.5 hrs.
  6. Combine all meats and beans and include all of the drippings from the meat vessel, stir well but gently until combined. 
  7. Preheat the oven to 475 degrees and bake uncovered for 20-30 minutes or until a crust has formed on top.  EAT!!

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Carnitas

Paula Sokolich brings us the recipe of the month. I would only add that I bet it would be good with any roast, be that from the ham or the beef shoulder or round. But Carnitas traditionally come from the pork should, so Paula is spot on there.

“I wanted to share a recipe with you that our family really enjoys. It uses the JVF's pork shoulder. This month's roast was a hearty size and perfect for this recipe. Please feel free to try this and let me know what you think. In the past I've saved up the pork roasts and used two or three to make a really big batch. It tastes even better the next day after cooking. It takes awhile to cook this recipe, but cutting the onion and peppers takes the longest, it really isn't that labor intensive. The house smells great during the cooking process.”
— Blessings, Paula Sokolich

Ingredients:

  • 1 JVF's pork shoulder or similar roast
  • 1 teaspoon garlic powder
  • 2 teaspoons kosher salt
  • 1 teaspoon fresh ground black pepper
  • 2 teaspoons cumin + 1 teaspoon for use later
  • 2 teaspoons chili powder
  • 2 Tablespoons vegetable oil
  • 2 cartons (32 ounces each) reduced sodium beef stock
  • 2 red bell peppers, quartered, seeded, and sliced
  • 1 green bell pepper, quartered, seeded, and sliced
  • 1 large yellow onion, sliced
  • 1 large bunch cilantro, coarsely chopped
  • Large flour or corn tortillas
  • Toppings - guacamole, shredded cheddar cheese, sour cream

Directions:

  1. Cut pork roast into baseball size chunks. Leave bone in with the rest of the meat for flavor. In a small bowl, combine garlic powder, salt, pepper, 2 teaspoons of cumin, and chili powder. Sprinkle over the pork. Cover and let it sit overnight.
  2. The next day, in a dutch oven, heat oil over medium-high heat. Cook meat in batches until browned.
  3. Add beef stock and browned meat and bring to a boil. Reduce heat to medium (or lower to keep meat to a very low boil) and cook uncovered for 1 hour, stirring occasionally. Stir in additional 1 teaspoon cumin and cook another 1 hour. Add water as needed to keep liquid from completely evaporating until meat is done. Add lid tilted on the dutch oven (do not completely cover). Add bell peppers and onion and cook stirring occasionally another 1 hour.
  4. When meat is very tender, use spatula or fork to break into bite size pieces or shred. Remove bone and add any meat off of the bone to the dutch oven.
  5. Add cilantro and cook 5 to 10 minutes. Increase heat to medium-high, cook stirring often until the liquid is reduced to your liking (I prefer to have extra juice with the carnitas) approximately 30 minutes.
  6. Serve on your choice of tortilla and add your favorite toppings.

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