I'm making this today and am using Corkage's suggestion of pork shoulder. Corkage, must I cut it into pieces or can I braise it whole. I bought a half shoulder, 4.63 pounds.

ooooh. i think i might get some wallet sized pics of the pan drippings....

i am going to have to try that. great idea to match with the pasta... i bet the sauce went amazingly well with the ravioli.

The sauce is outrageous!

Tried this tonight. I used a bone -in pork loin end cut, as they didn't have a butt chop. Worked pretty well, even though the cooking time was reduced (about 45 minutes). The sauce is very, very good. I did add a little cinammon ala LilacWine, and it gave a nice depth to the flavour. I used a cheap Canadian riesling for the sauce, and was going to drink a 1994 coteaux du layon with it, but it was corked , or I think it would have worked well. Ended up drinking beer because I didn't have any white wine chilled. This recipe is a keeper.

Glad you liked it. I used a pork shoulder and it was excellent but very time consuming. This was a far better cutr of meat to use than the very lean center cut roast I used last time. We had a 2001 Urziger Wurzgarten Riesling Spatlese from Karl Erbes. The pairing was ideal.

Board-O Sorry I missed this. I don't think you need to cut the shoulder up, the only reason I did was to get more "roasted" surface area for the final product.

Did you end up cutting up the shoulder or keeping it whole?

I used it whole. The original recipe I adapted it from was for a 4 pound wild boar roast and they didn't cut it up. Thanks for your advice on the cut of meat to use. Funny thing, the cheap shoulder came out far better than the more expensive boneless center cut.

The only time I have cooked Pork Shoulder or Boston Butt is for pulled pork. When it is prepared in this recipe, how do you serve it? Do you pull it apart? Do you cut it into chunks? Will it slice into neat slices?

I used a ver sharp knife and was able to slice it fairly easily. The stuff close to the bone produced some great pulled pork. It's a lot of work to make this dish. I don't foresee doing it too often.

I guess I just think it's a pain in the behind. The braising part is OK. I used enough onion, celery, and garlic that sauteeing it in the deep pot took longer than I thought. Reducing the liquid before the addition of the cream took quite a while also. I think my next sally into braising will be with braised lamb shanks, my favorite braised dish to order in restaurants. wiml posted a recipe a year or more ago and I have it saved somewhere.

Sounds like a pain in the butt.

Really, I'm sorry. I think we're going to do this soon.... I'm drooling on the screen.

Found a 6.25 lb pork shoulder at Cosco... Looks like we're going to queue it up tomorrow or Monday evening.

Updated: Made this tonight. The most difficult part was getting chunks of pork on a serving dish - they kept flaking off. Absolutely delicious! Thank you for the post(s).

Please...all of you...stop posting about cooking food. You're KILLING ME! I am so tired of takeout food, dining out at cheap places and otherwise not having any fun due to not being able to cook something while the kitchen is in reconstruction.

C'mon, you're not kidding me. You love those Big Macs!

Board-O, do you think this recipe would be good for pulled pork, served on some kind of bread? We are planning on making kalua pig this weekend but I've been wanting to try your recipe. Any thoughts? Thanks.

Absolutely. I used what we didn't slice for dinner as pulled pork.

Made this last night for a group of friends--it was a big hit. Used a 5-lb bone-in pork shoulder. Browned all sides in a Le Creuset and then added all ingredients, including cinnamon. When it reached a boil, I moved it to a 300 degree oven and cooked it covered for 4 hours. I then shredded the meat with a fork and placed in a crockpot with the strained liquid.

I did not add cream (because we didn't have it). It was still good but I'm sure the cream would have added texture. Will do next time. Thanks for the recipe.

Trying a different approach with this one tonight. Cut into chunks, seasoned, browned and tossed in a crock pot with a bottle of riesling. Also cooked up a batch of garlic and onions in olive oil, added broth and let it cook off, put that on top. Smells great, hope it tastes great, too...