Finally getting around to the pork shoulder on Monday, remember that was on last weeks menu. Pulled it out on Saturday but it was no where near thawed on Sunday so we had some soup from the freezer instead.
Just because you plan a menu doesn’t always mean you know exactly what you are having. While I do base it on what we have right now, sometimes you don’t. Menu’s are not set in stone and can change depending on mood, how one feel, or you just don’t want to cook. Don’t become rigid in it, its a guide.
Saturday – Turkey and rice casserole, green beans with tomatoes
Sunday – Freezer Soup and rolls
Monday – Tuff Pork, polenta, broccoli fritters
Tuesday – Chicken or Costco
Wednesday – Quesadillas, pork
Thursday – Spaghetti and garlic bread
Friday – Easy Night, brats
Saturday – Panini as requested
Finally we get to the pork shoulder. There’s not a lot of extra cooked meat in the freezer so made extra. That extra will give us something for lunch the next day and extra for BBQ Pork sandwiches. Braising meat is easy. You pop it in the oven and let it cooke while you go about your day. This can also be made in a crock pot but I find the oven gives you more flavour.
Wine Braised Pork Shoulder
3 to 6 pounds pork shoulder or any tough cut of pork you like
2 cup wine (red or white, use what’s open)
2 cups water
1 teaspoon herb of choice, I used thyme.
1 tablespoon olive oil
Salt and pepper
Preheat oven to 350. Meanwhile salt and pepper meat, heat an oven proof pot and put oil in it. Brown pork well on all sides. Pour wine and water over pork and add your herb. Bring to a boil. Put in oven and cook for 2 to 4 hours. You know it is ready when you can pull it apart with a fork.