Pork Shoulder Braised with Pears and Shallots

Photo by Jennifer Whitney

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6 servings

  • 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
  1. 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.
  2. 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.
  3. 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

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