Braised Pork Shoulder Roast
with Savory Tomato Compote
A delicious, simple tomato relish, called a "compote" completes this dish.
This was one of the first Pork Shoulder Roasts I ever cooked and posted on Kitchen Tapestry in 2009 when it was called The Family Recipe Cookbook. It's simple and delicious, made more so with a savory Tomato relish, called a "compote," which in culinary parlance is a sweet fruit relish with a chunky texture. Yes, lest we forget, the tomato is actually a fruit, not a vegetable.
Braised Pork Shoulder Roast with Savory Tomato Compote
Yield: 4-6
A delicious, simple tomato relish, called a "compote" completes this dish.
Ingredients
- 2-3 lb pork shoulder blade roast, bone removed.
- 3-4 pepperoncini or banana peppers, stems and seeds removed and finely diced
- 1 14.5-oz can of petite diced tomatoes (like, Hunts), drained
- 1 tbsp garlic, minced
- 1 tsp ginger powder
- 1 tsp white pepper
- 2 tsp table sugar (or substitute 2 table packets Splenda)
- 1/4 cup red wine vinegar
- 2 tsp olive oil
- 1/2 cup port wine
- 1/2 cup chicken stock
- non-stick cooking spray (like, Pam)
- Kitchen Tapestry's Savory Tomato Compote
Instructions
- Pre-heat oven to 500°F.
- Mix the peppers, 1/2 of the tomatoes, garlic, ginger white pepper, sugar, vinegar and olive oil and in a small mixing bowl and combine well. Then, smear this all over the roast.
- Place the roast in a shallow roasting pan treated with the non-stick cooking spray. Cook the roast for 20 minutes.
- Add the remaining tomatoes, port wine and chicken stock to the pan, cover the roast and the pan completely with aluminum foil.
- Reduce the heat to 325°F and cook for another 2-1/2 to 3 hours.
- Remove the roast from the oven and from the braising liquid and allow to sit covered for 15 minutes.
- Spoon off the fat and use as a natural gravy for your rice or mashed potatoes. The roast will fall apart. Slice or shred as you prefer and serve with Kitchen Tapestry recipe for Savory Tomato Compote.
Ⓒ Copyright 2024 Kitchen Tapestry - All Rights Reserved
Savory Tomato Compote
Yield: 2-1/2 cups
A sweet, yet savory relish called a "compote" because of its chunky texture is delicious along side baked ham or a braised pork shoulder roast.
Ingredients
- 3 tbsp olive oil
- 1 14.5 oz can of petite diced tomatoes (like, Hunt's)
- 2 medium fresh tomatoes, diced
- 3 tsp garlic, minced
- 2 tsp sugar (or substitute 2 table packets Spenda)
- 1 tsp of cayenne pepper
- 1 tsp of dried basil
- 2 tsp of dried oregano
- 6 tbsp of distilled white vinegar
- 1/8 tsp ground black pepper
- 1/8 tsp fine sea salt
Instructions
- In a medium saucepan over medium high heat, heat the oil
- Sauté both the canned and fresh tomatoes for 10-15 minutes, or until soft.
- Stir in the remainder of the ingredients.
- Simmer on low heat, stirring regularly, for 30 to 45 minutes until the sauce has thickened. You're looking for the consistency of a loose salsa.
- Remove from the heat, and let stand for 30 minutes. The sauce will further thicken upon standing.
- Refrigerate for at least 1 hour before using.
Ⓒ Copyright 2024 Kitchen Tapestry - All Rights Reserved