Brined and braised pork shoulder with white beans, chorizo, and cider from Cooking for Good Times: Super Delicious, Super Simple (page 227) by Paul Kahan and Rachel Holtzman

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  • EYB Comments

    The book's "Brined and braised pork shoulder" called for in this recipe requires brining overnight and cooking for 6 hours. Dried white beans require soaking overnight. Can substitute canned white beans for dried white beans, white wine for hard cider, bay leaves for fresh bay leaves, and water for chicken stock. See recipe for tart apple and dried white bean suggestions.

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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  • Eat Your Books

    The book's "Brined and braised pork shoulder" called for in this recipe requires brining overnight and cooking for 6 hours. Dried white beans require soaking overnight. Can substitute canned white beans for dried white beans, white wine for hard cider, bay leaves for fresh bay leaves, and water for chicken stock. See recipe for tart apple and dried white bean suggestions.

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