1 pork shoulder roast, boneless, 3 – 3 ½ lb (1.5 – 1.75 kg), cut into 1-inch (2.5 cm) cubes
⅓ – ½ cup (80 – 125 mL) all-purpose flour
Canola oil for browning
1 Tbsp (15 mL) butter
15 cremini mushrooms, thinly sliced
2 cups (500 mL) finely chopped yellow onion
2 cups (500 mL) grated carrot
6 cloves garlic, minced
1 tsp (5 mL) EACH ground black pepper, ground coriander and paprika
½ tsp (2 mL) ground cumin
1-900 mL carton sodium-reduced beef broth
1 cup (250 mL) water
2 Tbsp (30 mL) tomato paste
Salt and ground black pepper to taste
¼ cup (50 mL) sour cream
¼ cup (50 mL) chopped fresh dill
¼ cup (50 mL) chopped fresh parsley
Prepared mashed potatoes for serving
Method
In shallow bowl, dust pork cubes on all sides with flour.
In Dutch oven, heat 2 Tbsp of oil over medium-high heat.
Brown pork cubes in batches, adding more oil as needed. Remove browned cubes to a clean plate.
Melt butter over medium-high heat. Add mushrooms and sauté for 4-5 minutes just until softened.
Add onion, carrot and garlic; stir to combine and cook until onions are softened, about 3 minutes.
Add pepper, coriander, paprika and cumin. Stir to combine.
Deglaze pot with broth, scaping up any browned bits from bottom.
Add water and tomato paste. Stir to combine.
Carefully return cubes and any accumulated juices to pot. Cover and bring contents of pot to a boil, reduce heat to low and simmer for about 1 ½ hours or until pork is tender, stirring occasionally. If needed, remove lid during last 20-30 minutes of cooking time to allow some of the liquid to evaporate.
Remove pot from heat. Season pork with salt and pepper according to taste.
Just before serving, stir in sour cream and sprinkle in 2 Tbsp (30 mL) dill and 2 Tbsp (30 mL) parsley. Reserve remaining fresh herbs for garnish. If sauce is too thick, dilute with a bit of water.
Serve braised pork over a bed of mashed potatoes. Garnish with remaining dill and parsley.
65 minutes
