Recently demonstrating the AGA Total Control and needed a treat that showcases the range features and can appeal to the masses.
I wanted to show off the High Heat of the Boiling Plate, about 650˚ along with the Simmer Oven 250˚
Okay I know that most of you can turn up a high heat on the larger burner on your stove top and then turn down the heat in the oven for the Low and Slow. Even the CrocPot can cover that cooking option. But imagine that you have an oven at your disposal that is set for that application.
I don’t know about yours, but this would look fantastic in my kitchen.
Back to the recipe, sorry I digress.
First off I am a fan of Dry Rubs accompanied with a dipping sauce, if necessary.
There are many Dry Rubs that are available that do a great job, Paul Prudhomme’s Magic Spices are Fantastic. McCormick has some great varieties. I am sure your favorite celebrity chef has his or her own spice line.
Here is a great way to use up some spices that you may have in the back of your cabinet.
4 lbs. Boneless Pork Shoulder (or Pork Butt)
3 Tablespoons canola oil
3/4 cup water, wine or beer
4 Tablespoons Paprika (mild)
2 Tablespoons Cane Sugar (Turbinato if accessible)
1 Tablespoon Kosher Salt
1 Tablespoon ground Coriander
2 tsp dried onion
1 tsp black pepper
1/2 tsp cayenne
1/2 tsp cinnamon
Mix all spices and thoroughly season the pork. Coat the meat with oil. Heat on stove over a high heat, a dutch casserole or heavy skillet. After a minute add the meat. Sear for a few minutes and turn the meat over. Continue to brown all sides.
Add liquid of choice to the pan, cover the pan and place into a 250˚f oven.
After 3 hours, check to see if fork tender. When ready. Remove from oven and let it cool for about 20 minutes. Use two forks to split the meat apart.
Mix with the juices and if preferred, serve with your favorite BBQ sauce on the side.
Goes great in a potato roll, corn bread or Syrian bread wrap.