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Bourbon Pork and Roasted Vegetables

bourbon_pork

Bourbon Pork & Roasted Veggies with Beet Greens and Polenta

The perfect dish for a weekend when you’re hanging around the house. It tastes almost better after it sits and is warmed up later.

Ingredients:
2 fennel bulbs, thinly sliced
4 medium-sized red potatoes, cut into bite-sized chunks
2 beets, peeled and cut into bite-sized chunks (save the greens)
1/4 cup finely chopped parsley
1 Tbsp fresh thyme or 1 tsp dried
1 lb country style pork ribs
1 tsp salt
1 red onion, thinly sliced
1 cup chicken stock
1/2 cup bourbon
14.5 ounce can diced tomatoes
1 tsp cider vinegar
1 tsp worcestershire sauce
2 tsp honey

raw_veggies

Uncooked Vegetables

Directions:
Preheat oven to 350
Combine fennel, potatoes, beets and herbs in a roasting pan.
Salt the pork. Heat 1 Tbsp oil in a saucepan then add pork, browning 3-5 minutes on each side. Remove pork and place in roasting pan with vegetables.
Add onion to the saucepan. There should be enough oil and fat left in the pan to saute the onion, but if needed added another tablespoon of oil. When onion is soft and slightly browned add stock, bourbon, tomatoes, vinegar, worcestershire and honey. Bring to a boil then pour over vegetables and pork. Cover the roasting pan and roast in oven for two hours.

pork_ribs

Country Style Pork Ribs

Take the pan out of the oven and cut the pork into small pieces, discarding any fatty pieces. Mix the pork back in with vegetables. Salt and pepper to taste. Saute the beet greens (that you saved earlier) in a little olive oil and serve on the side.

Tips:
Recipe Time: 35 minutes prep, 2 hours cooking
Servings: 6

  • This dish needs to be served with a side that soaks up the juices. Try rice, polenta or grits. Or, omit the potatoes in the recipe and serve the pork with a side of mashed potatoes.
  • Instead of pork, try using lamb shanks or beef stew meat (like chuck roast)
  • Play around with different vegetables. Turnips, parsnips and carrots would all be good

Bourbon Pork and Roasted Vegetables recipe By Jennifer Meier and The (modern) Busy Girls’ Cookbook

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