Recipe for sherry-braised pork shoulder

Karoline Boehm Goodnick for The Boston Globe

Serves 4

pounds boneless pork
shoulder roast
Salt and pepper, to taste
1 tablespoon canola oil
1 onion, chopped
3 stalks celery, chopped
1 cup dry sherry
1 tablespoon soy sauce
2 cups chicken stock
1 cup long-grain white rice, rinsed
cups water

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1. Set the oven at 375 degrees. Season the pork all over with salt and pepper.

2. In a large flameproof casserole over medium-high heat, heat the canola oil. Brown the pork for 5 minutes on a side. Transfer to a plate. Spoon off all but 1 tablespoon fat from the pan; save the fat for the fried rice.

3. Add the onion, celery, salt, and pepper. Cook over medium heat, stirring often, for 5 minutes. Set the pork on the vegetables. Add sherry, soy sauce, and chicken stock. Bring to a boil, cover the pan, and transfer to the oven. Cook for 2½ hours or until the meat is very tender when pierced with a fork. Let it rest for 10 minutes.

4. Meanwhile, in a medium saucepan, combine the rice, water, and a pinch of salt. Bring to a boil, lower the heat, and cover the pan. Simmer for 20 minutes or until the rice is tender. Transfer to a bowl. Reserve for fried rice.

5. Slice and chop 1 cup of cooked pork. Reserve for fried rice. Slice remaining pork and serve with mashed potatoes and green beans. Ladle the cooking juices and vegetables over the top. Karoline Boehm Goodnick