Dutch Oven - A heavy-bottomed pot ideal for braising meats and stews.
Cutting Board (Granite or Wood) - Useful for preparing ingredients, ensuring cleanliness, and preventing food sticking.
Chef's Knife - Essential for chopping vegetables like onions, carrots, and potatoes commonly found in braised dishes.
Carving Knife (Serrated) - Perfect for slicing cooked pork tenderly without tearing the meat fibers.
Meat Thermometer - Ensures your braised pork shoulder reaches a safe and optimal internal temperature.
Wooden Spoon or Tongs - Used for stirring ingredients in the Dutch oven without scratching its surface.
Sauté Pan (Non-stick) - Ideal for browning onions and other aromatics before braising, enhancing flavor development.
Mixing Bowl - For preparing marinades or rubs to season the pork shoulder.
Food Processor (for optional use) - Can be used for finely chopping vegetables if desired, though traditional methods are preferred in braising recipes.
Large Skillet or Sauté Pan - Useful for cooking aromatic base ingredients before incorporating them into the Dutch oven.
Measuring Cups and Spoons - Essential for precise measurement of ingredients, ensuring recipe accuracy and consistency.
4 large garlic cloves
3 teaspoons kosher salt
2 teaspoons coriander seeds
1 teaspoon fenugreek seeds
3/4 teaspoon dried hot red-pepper flakes
4 tablespoons olive oil
1 (5-pound) bone-in pork shoulder roast (also called picnic roast), trimmed of excess fat and skin discarded
1 large red onion, chopped
2 cups water
1/2 cup chopped fresh cilantro
1 tablespoon red-wine vinegar
an electric coffee/spice grinder
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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