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Photos, Recipes & CookTales For Those Who Enjoy Cooking


Serves 2

A CookTale

It took two to make this dinner happen. First was the arrival of the November issue of La Cucina Italiana. Second was my call to Mike at The Smokehouse of The Catskills. “Do you carry Smoked Pork Shanks?”. “Are you looking for Smoked Hocks or Smoked Shoulder?”. Off I went to the Smokehouse and returned with 2-1/2 pounds of Smoked Pork Shoulder that Mike sawed in half. More than enough for two on Sunday evening with leftovers. It’s comforting to know that within my reach is a resource like the Smokehouse that can always satisfy my requests.


1 Smoked Pork Shoulder, 2-1/2pounds (halved)
5 TB of EVOO
1 Medium Onion (fine dice)
1 Medium Carrot (fine dice)
2 Celery Ribs (fine dice)
2 Cups of dry White Wine
4 Cups of Vegetable or Chicken Broth
1 Cup of Bourbon
2 TB of Butter
2 TB of all-purpose Flour


1. In a 4 to 6 quart Dutch Oven with a lid, heat 3 TB of EVOO. Sear the Pork until very well browned on all sides. Transfer to a plate.

2. Discard the EVOO from the pot & replace it with 2 new TB of EVOO & heat over medium-high heat until the oil is very hot. Add the Onions, Carrots, & Celery. Cook stirring until the vegetables have softened. Add the White Wine. With a wooden spoon scrape up any browned bits from the bottom of the pot. Reduce to a gentle simmer & cook uncovered until the Wine is reduced by half. About 30 minutes.

3. Heat the oven to 325 degrees, with the rack in the center.
Add the Broth & 1/2 cup of the Bourbon to the pot. Bring to a simmer, cover, & transfer to the oven. Braise the Pork until quite tender, about 1-1/2 hours.

4. Transfer the braised Pork to a platter, & cover with foil to keep warm. Strain the cooking stock into a bowl. Discard all but 2 cups.

5. In a medium sauce pan, make a roux with the Butter & Flour. When the roux begins to lightly browned & is well combined add the reserved 2 cups of stock & the remaining 1/2 cup of Bourbon. Bring the sauce to a boil, reduce to a simmer & cook whisking frequently until the sauce has slightly thickened.

6. Plate the braised Pork Shoulders with the Bourbon sauce.

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