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Cook for 1 1/2 to 2 hours, turning the pork twice during cooking (once after 45 minutes and again after an hour and a half). Raise the temperature to 425°F. Uncover the Dutch oven and add the olives.
Preheat the oven to 300°F. Season the pork shoulder generously with salt and pepper. In a Dutch oven over medium-high heat, warm the olive oil and sear the pork, turning, until it is well browned all over, about 10 minutes. Transfer the pork to a plate. Add the leeks and garlic to the Dutch oven and brown, stirring, 3 to 5 minutes.
Want to make Braised Pork Shoulder with Tomatoes, Cinnamon, and Olives Over Polenta? Learn the ingredients and steps to follow to properly make the the best Braised Pork Shoulder with Tomatoes, Cinnamon, and Olives Over Polenta? recipe for your family and friends.
1. Preheat the oven to 275°. In a small saucepan, cover the garlic cloves with water and bring to a boil. Cover and simmer over moderately low heat until the garlic is barely tender, about 10 ...
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Pork shoulder and pork butt are extremely economical, averaging $3.49 per pound and can easily feed a crowd. ... Or for a quick yet still impressive dish, try a one-pan recipe that includes ...