Recipe: Braised Pork Mashed Potatoes
Who doesn’t love mashed potatoes? Make them even more delicious by throwing some tender, braised pork into the mix. But wait! Does it get better? Of course it does! You can use the braising liquid to make a delicious pork gravy to go along with this side dish of buttery, potato goodness. I’ll share that recipe next week!
What you’ll need…
1 tsp chili powder
1 tsp ground black pepper
1 tsp salt
1/2 tsp ground cloves
1/2 tsp cayenne pepper
2 lb bone-in pork shoulder
1 yellow onion (quartered)
2 cloves garlic
5 cups water
4 russet potatoes (1/2″ cubed, approx. 8 cups, peeled if preferred)
1 tbsp salt
10 cups water
2 tbsp unsalted butter
1/2 cup half and half
salt and pepper
For the braising, start by combining the first 5 spices in a small bowl and rub evenly over pork shoulder. Place the pork in a slow cooker along with remaining ingredients and let cook on low until meat can be pulled apart with a fork, about 5 hours.
When the pork is close to being finished, place the chopped potatoes, salt and water into a large pot and bring to a boil medium-high heat and cook until fork tender, approximately 10-12 minutes.
Strain out water, return to pot, along with the butter and cream and mash to desired consistency. Season to taste with salt and pepper and keep warm on stove.
Place braised pork on a lage cutting board and pull apart meat using two forks, discarding any excess fat. Fold pork meat into mashed potatoes and serve alongside your holiday dinner.
Reserve the pork cooking liquid to make a nice, rich gravy too!
Total cook time…5 hours, 10 minutes