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Eat braised pork shoulder with Barrel 27 High on the Hog

Posted: Thursday, Feb 14th, 2013

PIG OUT — A white Rhône blend from Barrel 27 pairs well with the fat and spice of braised pork shoulder.
Pork shoulder isn’t a cut of meat that I cook very often. It is a very fatty cut. I decided to slow braise a five-pound shoulder I had in white wine, herbs and Dijon mustard. The meat was so tender, a knife wasn't needed. Onions and fennel that braised in the spicy sauce made a perfect topping.

For the complete article see the 02-15-2013 issue.

Click here to purchase an electronic version of the 02-15-2013 paper.

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