Braised Pork Shoulder Roast with Chestnuts and Sweet Potatoes
Chestnuts and sweet potatoes bring an unusual, yet festive twist to this slowly braised roast. A little sweet, a little nutty and endlessly tender, it’s a winter meal worthy of dinner guests—or perhaps even a holiday table. Cliff Gonyer makes this meal frequently each winter, and likes to enjoy it with a medium-bodied Côtes du Rhône wine.
Ingredients
4-pound pork shoulder roast
2 teaspoons kosher salt
1 teaspoon ground pepper
½ cup water
1 onion, finely chopped
4 garlic cloves, crushed
2 cups low-sodium chicken broth
2 cups white wine
1 tablespoon rosemary
1½ pounds sweet potatoes, peeled and cut into 2-inch pieces
1 pound peeled chestnuts (about 3 cups)
Directions
Season the pork with salt and pepper. Heat a Dutch oven or heavy-bottomed stockpot over medium heat. Add the pork, fat side down. Pour in the water. Cook the pork until the water has evaporated, about 5 minutes. Continue to cook until the underside of the pork is golden brown, about 8 minutes more. Flip the pork and continue to cook, turning occasionally until browned on all sides.
Add the onions and garlic to the Dutch oven and cook, stirring some, until golden, about 10 to 15 minutes.
Add the broth, wine and rosemary and bring to a simmer. Cover and cook over low heat, turning once, until the pork is just tender. This should take 2 to 2½ hours. Add the sweet potatoes and chestnuts, cover and cook until the pork and sweet potatoes are very tender, about 30 minutes.
Transfer the pork to a cutting board and let it rest for 10 minutes. Using a slotted spoon, transfer the sweet potatoes and chestnuts to a platter. Strain the jus into a bowl and degrease with a spoon. Season with additional salt and pepper, if needed.
Slice the pork and arrange it on top of the vegetables to serve.
Edible in your mailbox
