Caucasus-style braised pork shoulder from Gourmet Magazine, March 2007 (page 123) by Ruth Cousineau

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Notes about this recipe

  • HarlanH on November 10, 2013

    Instead of the 3-hour braise in the oven, pressure cooking for 45 minutes (15 psi, release on its own, add extra water if using a venting pressure cooker) works very well too.

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