Mimosa Pulled Pork


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Holiday 2014

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Mimosa Pulled Pork
Mimosa Pulled Pork
Ingredients
4 lbs. boneless Raley's Fresh pork butt or shoulder roast
1/2 tsp. sea salt
1/2 tsp. pepper
1 tbsp. olive oil
1 tbsp. butter
1 cup orange juice
1/2 cup chicken stock
2 tbsp. brown sugar
1 tsp. grated orange zest
1 (187-ml.) bottle bottle champagne or sparkling wine (about 3/4 cup)
Directions

Prep: 40 minutes, Cook: 3 hours, Serves: 8 

1. Cut away and discard any large pieces of fat from pork. Cut pork into 3-inch chunks and sprinkle with salt and pepper. Heat oil and butter in a large saucepan over medium-high heat; add pork and cook until well browned on all sides.  

2. Add orange juice, stock, brown sugar, zest and champagne and bring to a boil; reduce heat and simmer, covered, for 1½ to 2 hours or until meat shreds easily with a fork, turning occasionally.  

3. Remove cover and cook over medium-high until liquid is reduced by half. Remove pork and shred with 2 forks and add back to cooking liquid. Serve over Ricotta Waffles (see separate recipe).

Make-ahead tip: Pulled pork may be prepared up to 2 days ahead and stored in the refrigerator.  


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