Pork Shoulder Braised in Osso Buco Sauce ("Boston Butt" cut)
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5 Lb Boston Butt (boneless pork shoulder), trussed with string 2 tsp high heat oil (such as grape seed, safflower, or canola) 2 yellow onions, diced 2 carrots, …
Thank you for this. I am inspired to do many things with this way of braising pork shoulder.
The Amazon link for the affordable Dutch oven is broken. Please supply description of item.
you do the carrot again.
I found your channel yesterday and I'm addicted :-). My dutch oven is cast iron, would I need to alter cooking times. It seems the cast iron heats hotter, or at least holds it longer than other types of pans. In the chicken video, (…with the porcini sauce) you mentioned using stainless if possible when initially browning the chicken. I am curious if it makes a difference. I love my cast iron and carbon steel pans, I've acquired quite the collection from my mother and grandmother, I am so particular about their care that it's amazing I cook in them, but the more fatty protein, like bacon etc.. I cook in them the better they seem to get. If someone mentions chicken I automatically think cast iron. Are there any variations I should keep in mind if using them over stainless, or venture forward with info as is? I can do stainless, it's just my hand automatically reaches for the other, and maybe I just need to retrain my hand :-). Maybe the answer is as simple as it seems, just reduce heat to match the process you describe. I love to cook, but it doesnt always respond as I hope or plan, so I tend to opt for ask rather than assume. :-). Thank you for creating such great videos….sorry for bombarding you with so many questions.
brilliant!
Incredible and unique recipe. Thanks.
Could comparable results be obtained in a slow cooker on high setting?
You have a lot of great tips for using a dutch oven here. Have you considered making a video dedicated to that cooking tool (sort of like your video on pressure cookers)? I think it would be so valuable. Thanks for all the great videos!
Hmmmm?? I love bacon, ham, sausage, pork Chops, and ribs, but not usually Drawn to shoulder/ Butt Portion of The Porcine Beast. I will Try this Because I Love everything Else I Have Tried From You So Far With Slight Variations Or Additions For Personal Taste. wish Me Luck!!! 👌
On A Different Note, I Could Care Less What Something Is Called Or Known By, I'm All About Taste And Texture! Osso Busco Or Pig With Veggie sauce, Makes No Difference To Me. How Boring It Would Be In Todays World If The Originators Of Named Dishes Both Now Or In The Past Were Stuck Having To Make Or Prepare The Named Dishes " exact!y " As Were Prepared By The Originators Of Such. I personally put garlic and turmeric in just about everything savory that I cook, As Well As My Own All Purpose Season Blend. I Can't Help But Think….how Would The New Established Chefs Have Ever Become Established If Not For Changing Something That Was First Based And Established By Thier Past Peers?? And How Can any Upcoming cook/chef expect To Become Known If They Only Cook their dishes Precisely Like Past Ones? One should respect art for sure, and originals will always have their place, for no one is going to buy my personal portrait of Mona Lisa, no matter how perfectly it is copied, if by my liking she is frowning or sticking her tongue out😜
Yet would it be less classic or valuable if the smile were different?
OK..rant is over,
You're truly,
Sam
why am i watching this when i have already had supper?! Im hungry again! I Need to get a pot like that and try this recipe! Found your channel a couple of days ago! Thanks for the good vibes and the clear explanations, Helen! Hugs from Argentina!
Will pork neck work in stead?
i use an identical recipe for braised beef short ribs (sub red wine for white) . the flavor is literally out of this world.
excelente!!
Delicious!! My family loved this dish.
Could you put yourself on the moon?
Spectacular Recipe !! It was so good, everyone at dinner loved it ! Big Thanks to Helen 🙂
Just found your channel, so glad i did.
How would pork stock work here? I'm always trying to figure out what to do with pork stock.
Delicious recipe, as always, Helen 🙂 I wonder: Can choosing too high a temperature during braising make the meat tough? Or is toughness in braised meat always a sign that it should have stayed in the oven or pot a little while longer?
yummy
Delicious…