2 tablespoons olive oil
3 pounds pork shoulder, boneless
Salt and pepper to taste
2½ cups Texas Mead, semi-sweet
5 pears, cored and cut into 8 pieces
6 large shallots, cut into ¼-inch pieces
1 cinnamon stick
1 sprig thyme
1 bay leaf
5 tablespoons sour cream
- Using a deep cast iron skillet, heat olive oil over medium-high heat. Season pork shoulder with salt and pepper and sear on all sides.
- Add mead to skillet and turn heat to low. Cover skillet and cook for 1 hour. Add remaining ingredients except for sour cream and cook for 30 minutes more.
- Remove pork from skillet and discard cinnamon, thyme, and bay leaf. Mix sour cream into the mead-pear mixture and serve with cut pieces of pork.
- From Chef Steve McHugh of Cured, San Antonio, TX