Serves 1
Directions
- 1Cut the pork shoulder into smaller pieces and season with salt.
- 2Dice the onion, celery, and carrots.
- 3Smash and mince the garlic.
- 4Sear the pork pieces in a pot until browned, then set aside.
- 5Add the diced onion, celery, carrots, and minced garlic to the pot and sauté.
- 6Sprinkle flour over the vegetables and stir to create a roux.
- 7Pour in red wine and stir, deglazing the pot.
- 8Return the seared pork to the pot.
- 9Add chicken broth and a sprig of fresh rosemary, then season with salt.
- 10Cover the pot and let the pork braise.
- 11Pierce sweet potatoes with a fork and bake until soft.
- 12Remove the skin from the baked sweet potatoes.
- 13Mash the sweet potatoes with a hand mixer.
- 14Add maple and cinnamon butter to the mashed sweet potatoes.
- 15Continue mixing until the butter is fully incorporated and the sweet potatoes are smooth.
- 16Season the mashed sweet potatoes with salt.
- 17Remove the braised pork from the pot and shred it with a fork.
- 18Place the shredded pork into a baking dish.
- 19Pipe the mashed sweet potatoes over the shredded pork to form ridges.
- 20Bake the casserole until the sweet potato topping is caramelized.
- 21Brush the top of the baked casserole with additional maple and cinnamon butter.
- 22Garnish with dried parsley before serving.
Ingredients
- pork shoulder
- salt
- white onion
- celery
- carrot
- garlic
- flour
- red wine
- chicken broth
- fresh rosemary
- sweet potatoes
- Churn maple & cinnamon butter
- dried parsley
Equipment
knifecutting boardbaking sheetforkpottongsspatulahand mixerpiping bagbaking dishpastry brush
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