Thursday, January 29, 2009

Hunk of Meat Meet Plate

Earlier this week I wrote about my love for big hunks of braised meat. A few people emailed and asked what that meat was going to become. So here's the answer.

The above photo is of a braised pork shoulder served over some toasted garlic bread. My easy braising liquid for this dish is roast garlic, fresh oregano, whole canned tomatoes, and balsamic vinegar.

If you've ever made or had a great braised meat dish you always feel like you need a large crusty piece of bread to soak up all the great braising liquid. This dish solves that problem. On a side not the entire meal, with a ton of leftovers, cost under $12.

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