The Bare Bones Broth Cookbook: 125 Gut-Friendly Recipes to Heal, Strengthen, and Nourish the Body by Ryan Harvey & Katherine Harvey

Author:Ryan Harvey & Katherine Harvey [Harvey, Ryan]
Language: eng
Format: epub
ISBN: 9780062425706
Publisher: HarperCollins
Published: 2016-01-18T23:00:00+00:00

6 tomatillos, halved

8 garlic cloves, smashed

1 serrano chile, seeds removed, roughly chopped

2 medium carrots, roughly chopped

1 large onion, peeled and roughly chopped

2 tablespoons ghee or olive oil

3 teaspoons sea salt, plus more as needed

4 pounds bone-in pork butt

3 cups Pork Bone Broth (chapter 4) or Chicken Bone Broth (chapter 4)

1 bunch fresh cilantro, roughly chopped

PREHEAT the oven to 400˚F.

ON a baking sheet, toss the tomatillos, garlic, serrano chile, carrots, and onion in 1 tablespoon of the ghee or oil and 1 teaspoon of the sea salt. Transfer to the oven and roast for 20 to 30 minutes, until lightly browned.

IN a deep cast-iron pot or Dutch oven, heat the remaining 1 tablespoon of the ghee or oil over medium-high heat until just about smoking. Season the pork butt with the remaining 2 teaspoons sea salt and sear in the hot ghee or oil until browned on all sides.

ONCE the vegetables are browned, remove them from the oven and transfer them straight into the pot with the pork. Add the bone broth and cover the pot.

REDUCE the oven temperature to 225˚F. Transfer the pot with the pork and veggies to the oven and braise, covered, for 4 to 5 hours, until pork is fork-tender.

REMOVE the pot from the oven, uncover, and let the pork rest in the liquid for 25 minutes. Remove the pork from the braising liquid and set aside on a plate.

TRANSFER the braising liquid and vegetables to a blender along with the cilantro, reserving a pinch or so for garnish, and blend until smooth. Season to taste with sea salt.

USING your hands or two forks, gently shred the cooked pork. Return the shredded pork to the pot and add as much sauce as desired. Serve garnished with a couple pinches of chopped fresh cilantro. We like to pair this pork with our Chow Chow (chapter 10).

ANY leftover sauce or pork can be refrigerated for up to 1 week, or frozen for up to 1 year. The extra sauce makes a great marinade for chicken breasts or pork chops!

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