Pork Shoulder with Chorizo and Beans

    Pork Shoulder with Chorizo and Beans

    Be the 1st to save!
    1day5hours


    Be the first to make this!

    A delicious dish to serve to company. It smells incredibly good as it cooks! Pork shoulder is marinated, then slow cooked with chorizo and haricot beans in a rich tomato and red wine sauce. Make sure you serve with the aioli and lots of crusty bread to mop up the sauce!

    Ingredients
    Serves: 6 

    • Pork Marinade
    • 4 cloves garlic, crushed
    • 2 teaspoons hot paprika
    • 2 teaspoons fennel seeds
    • 1 teaspoon chopped thyme leaves
    • one lemon, zested
    • 2 tablespoons olive oil
    • salt and freshly ground black pepper, to taste
    • 1.5kg boneless rolled pork shoulder
    • Casserole
    • 1 tablespoon olive oil
    • 200g chorizo, sliced into moons (skin on)
    • 3 onions, finely diced
    • 2 pinches saffron threads
    • 2 bay leaves
    • 1 (400g) tin chopped tomatoes
    • 200ml red wine
    • 2 (400g) tins white haricot beans
    • 250ml chicken stock
    • 1 tablespoon finely chopped parsley
    • Aioli
    • 2 egg yolks
    • 1 teaspoon dijon mustard
    • 2 cloves garlic, crushed
    • 200ml extra virgin olive oil
    • salt and freshly ground black pepper, to taste

    Directions
    Preparation:20min  ›  Cook:4hours45min  ›  Extra time:1day resting  ›  Ready in:1day5hours5min 

    1. Pork Marinade: Mix 4 cloves crushed garlic with paprika, fennel, thyme and lemon zest. Stir in 2 tablespoons olive oil then season with salt and pepper. Rub marinade over pork, cover and marinate in the fridge overnight.
    2. Preheat the oven to 170 degrees C.
    3. Casserole: In a large frying pan, cook the 1 tablespoon olive oil, chorizo and onions over medium heat until lightly browned, about 5 minutes. Stir in the saffron, bay leaves, tomatoes and red wine; cook for 15 minutes. Tip the mixture into the bottom of a roasting tin. Add the pork and cover with a double layer of foil.
    4. Cook in the preheated oven until tender, about 4 hours.
    5. Remove the foil and tip liquid into a dish, leaving onions and tomatoes in the tin. Allow liquid to settle for several minutes and remove the fat with a ladle. Pour skimmed liquid back into the tin; stir in beans, stock and parsley.
    6. Increase the oven temperature to 220 degrees C.
    7. Return the roasting tin to the oven and cook until the sauce begins to thicken, about 25 minutes.
    8. Aioli: Whisk together egg yolks, mustard and garlic. Drip the oil into the egg mixture, whisking constantly, until the mixture starts to thicken. Whisk in the remaining oil in a steady stream; season with salt and pepper.
    9. Serve the pork and beans with a side of aioli and lots of French bread.

    Recently Viewed

    Reviews (0)

    Write a review

    Click on stars to rate