Pork shoulder is great: often one of the most affordable cuts of meat, and it can be used in a variety of dishes, from Kalua Pig, to Pork Adobo, to hearty stews. But most preparations call for extended cooking times, to break down all of that connective tissue and create a very tender bite. We’re going to do things the Greek way this time around, and give them a quick pan-fry, followed by a simmer in a flavorful sauce.
This preparation visits the other end of the pork shoulder spectrum: cooking the meat just through, so it’s still tender and super juicy. We’ll keep the prep and cook time to under an hour, with lots of hands-off time so you can prep a salad and pickled veggies to go with the meal.
In case you missed my post from last week, I’m officially accepting recipe testers for my next cookbook, which will be entitled The Heritage Cookbook! Recipe testing is open to the public until January 28th (which is also when feedback is due), so don’t delay!
Tigania – Greek Pan-Fried Pork (Gluten-free, Paleo, Primal, Perfect Health Diet, Whole30)
2 lbs boneless pork shoulder, cut into ~1” cubes
1 tsp kosher salt, more to taste
1/2 tsp black pepper, more to taste
1/4 tsp dried oregano, crushed
1/4 cup olive oil
juice of 2 lemons (about 6-7 tbsp)
1/2 cup dry white wine
lemon slices to serve
1. In a mixing bowl, combine the pork, salt, pepper, and oregano. Warm the oil in a skillet over medium-high heat. In two batches, add the pork and brown on each side until crispy, about 3 minutes per side, then remove the pork using a slotted spoon and set aside.
2. Once the pork is finished and set aside, add the lemon juice and wine to the skillet, then simmer until reduced by one half, about 8 minutes, stirring frequently. Return the pork and any accumulated juices to the skillet, then return to a simmer; cover, reduce heat to medium-low, and gently simmer until the pork is tender and cooked through, about 10 minutes. Using a slotted spoon, transfer the pork to a serving platter.
3. Increase the heat to medium-high, and reduce the sauce, uncovered, until just a few tbsp of glossy liquid remains, about 5 minutes. Pour the sauce over the pork, then serve with lemon slices, olives, salad, and your favorite pickled vegetables.
*** If you are avoiding alcohol, use 1/4 cup apple cider vinegar and 1/4 cup chicken stock in place of the white wine.
Note: In the year leading up to my new cookbook’s release, I will be regularly releasing these recipes to 1) maintain a continuing conversation with my readership and 2) give visitors to this site an opportunity to test and provide feedback before editing. For more information on this new approach, read my post here.