2013 OSCARS * SUNDAY FEBRUARY 24TH
This Sunday is Oscar Night, my favorite TV night of the year. I literally hunker down with champagne in hand and let the night unfold. Since we have to eat, I thought Braised Pork with Lemon Pepper Pappardelle (from Trader Joe’s) would be the perfect meal. I love this dish with roasted vegetables, a salad and crusty bread. If this is too much for Oscar Night then save it for another day. Whatever you decide to do, this one’s a keeper!
It goes something like this:
THE CAST OF CHARACTERS
STARRING A 21/2 POUND PORK SHOULDER
SEASONED WITH SALT & PEPPER
BROWNED ON EACH SIDE
SAUTEED GARLIC, ONIONS & CELERY
A LITTLE CABERNET OR MERLOT
INTO A CROCK POT * MY VINTAGE RIVAL CROCK POT * IT STILL WORKS !
EVERYTHING ON TOP OF THE MEAT
COOKED 8 HOURS ON LOW
UNTIL FORK TENDER
WITH FRESH PARSLEY & LEMON ZEST
EVERYTHING ON TOP
Here’s what you will need :
2-1/2 pound boneless pork shoulder * trimmed
1 large onion diced
4 cloves of garlic minced
2 stalks of celery diced
1 teaspoon dried oregano
1/2 cup wine Cabernet or Merlot
1 28-ounce can of crushed tomatoes
sea salt & fresh ground pepper
2 tablespoons of olive oil
1 package of Trader Joe’s Lemon Pepper Pappardelle Pasta
zest of one lemon
chopped fresh parsley to taste
fresh parsley sprigs to garnish
Put it together:
Season roast on all sides with salt and pepper.
In a large skillet heat oil over medium-high, add pork and brown on all sides. Place into a crock pot or slow cooker.
Reduce heat and add onions, garlic and celery. Cook until softened. About 3 minutes.
Add dried oregano and wine. Scrape up the brown bits. Let it simmer for about 2 minutes.
Pour on top of the meat along with crushed tomatoes.
Cover and cook on low for 8 hours until meat is fork tender.
Once meat is ready, use your fork and shred into medium pieces. Allow meat to sit in the sauce and soak up the flavors. Discard any pieces of fat.
This can be made in advance.
Cook pasta according to the directions. Toss with a little olive oil, fresh lemon zest and parsley. Add sauce and chunks of braised pork. Garnish with a fresh parsley.
Note: This dish can be made the day before and would be a fantastic meal for a group (just double the recipe). It would be delicious on creamy polenta, mashed potatoes or on a bed of greens. I personally loved the lemon finish of the pasta with these flavors. But feel free to get creative. Soak it all up with some crusty bread and you will be soooo happy.
Enjoy the festivites this Sunday. I will be thinking of you. xo Nili
Go here to print out your Oscar ballot.
Inspired by “Everyday Food” a Martha Stewart publication.