Cowboy-style pork shoulder

COWBOY-STYLE PORK SHOULDER

Portions : 4 - Preparation : 10 minutes - Cooking time : 6 hours

Ingredients

• 1 boneless Québec pork shoulder (approx. 2 kg / 4.4 lbs), cut in 2
• 1 l (4 cups) vegetable broth
• 60 ml (4 tbsp.) red wine vinegar
• 500 ml (2 cups) tomato sauce
• 500 ml (2 cups) crushed tomatoes
• 4 sprigs thyme, leaves removed
• 6 garlic cloves, chopped
• 90 ml (6 tbsp) brown sugar or molasses
• 60 ml (4 tbsp.) strong mustard
• 15 ml (1 tbsp.) chili powder
• 15 ml (1 tbsp.) ground coriander
• 15 ml (1 tbsp) ground cumin
• 5 ml (1 tsp.) salt
• 5 ml (1 tsp.) pepper
• 1 l (4 cups) canned kidney beans
• 2 onions, chopped
• 500 ml (2 cups) celery stalks, chopped
• Tabasco, to taste
• 250 ml (1 cup) sour cream or cottage cheese
• 2 green onions, thinly sliced

Preparation

1. Preheat oven, rack in center, to 160°C (325°F).
2. In a bowl, combine broth, vinegar, tomato sauce, crushed tomatoes, thyme, garlic, brown sugar, mustard, chili, coriander, cumin, salt and pepper.
3. Place the pork shoulder in a roasting pan and add the mixture.
4. Cover with aluminum foil and bake for 5 hours.
5. Remove the foil and add the beans, onions and celery.
6. Bake for a further 1 hour.
7. Season with salt, pepper and Tabasco.
8. Just before serving, garnish with a dollop of sour cream and a few slices of green onion.