Evangeline Pork
Longfellow's Evangeline was the Acadian woman who searched for her lost love across a continent she no longer recognized, patient, relentless, home-carrying. This is a dish with the same temperament: a pork shoulder braised low for hours until it surrenders completely, falling apart in a sauce built from what the Acadians brought with them from Nova Scotia and found in Louisiana. Thyme, bay, sweet onion, a little wine. Start it in the morning. Dinner finds you.
Serves 6–8 · Prep 25 min · Cook 3 hr 30 min · Total ~4 hr
Ingredients
- 4–5 lb bone-in pork shoulder (pork butt), tied if needed
- 3 Tbsp Evangeline, divided
- 2 tsp kosher salt
- 2 Tbsp neutral oil
- 2 large yellow onions, thickly sliced
- 6 garlic cloves, smashed
- 3 large carrots, cut into 2-inch pieces
- 4 celery stalks, cut into 2-inch pieces
- 1 cup dry white wine
- 2 cups chicken or pork stock
- 1 can (14 oz) whole peeled tomatoes, crushed by hand
- 4 sprigs fresh thyme
- 3 bay leaves
- 2 Tbsp flat-leaf parsley, roughly chopped, to finish
Directions
- 1
Season. Pat pork dry. Mix 2 Tbsp Evangeline with the salt and rub all over the roast, pressing into every surface. Let sit at room temperature 30 minutes, or refrigerate overnight uncovered.
- 2
Sear. In a large Dutch oven over medium-high, heat oil until shimmering. Sear pork on all sides until deep mahogany brown, 4–5 min per side. Do not rush. Remove and set aside.
- 3
Build the base. Reduce heat to medium. Add onions and cook until softened and beginning to color, 8 min. Add garlic, carrots, and celery. Stir 2 min.
- 4
Deglaze. Add wine and scrape up every browned bit from the bottom. Let it reduce by half.
- 5
Braise. Add stock, crushed tomatoes, thyme, bay leaves, and remaining 1 Tbsp Evangeline. Nestle the pork back in, it should be half-submerged. Bring to a simmer.
- 6
Low oven. Cover and transfer to a 300°F oven. Braise 3 to 3½ hours until the pork is completely fork-tender and pulling away from the bone.
- 7
Rest and finish. Transfer pork to a cutting board and rest 15 minutes. Skim fat from the braising liquid. Taste and adjust salt. If you want a tighter sauce, simmer the liquid uncovered on the stovetop 10 minutes.
- 8
Serve. Pull or slice the pork and serve with the braising vegetables and sauce spooned over. Scatter fresh parsley. Good over grits, egg noodles, or with crusty bread.
Greer's Kitchen Notes
- The sear is the foundation of everything that follows. Every surface must be mahogany, not gray. Mahogany = flavor in the braising liquid.
- Don't lift the lid during the braise. The steam is doing work. Trust the oven.
- The braising liquid is the sauce. Don't discard it. If it seems thin, reduce it uncovered after the pork comes out.
- This dish improves overnight. Cool and refrigerate, then lift the solidified fat cap off the top and reheat gently.
Made with Evangeline, patient, slow, and worth every hour.