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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a spice grinder, combine juniper berries, cloves and peppercorns (mixture should be coarse.) In a small bowl combine spices and 2 tsp sea salt. Rub mixture into pork pieces. Place in large zip top bag and store in the refrigerator for three days. | 2. Preheat oven to 325 degrees F. | 3. Heat oil in heavy dutch oven (I use my 7 1/4 qt Le Creuset.) Dry pork pieces with paper towel and add to pot in batches. Brown pork pieces on all sides and remove to holding plate; repeat until all pork has been browned. | 4. Add onions, 3 cloves garlic, red pepper and 1/2 Tbl sea salt to pot, being careful not to brown the onion or garlic. Add one bottle of wine and scrape bits from bottom of pot. Add tomato puree and simmer. Add pork pieces and enough of second bottle of wine to cover pork (reserve one cup.) Heat to simmer again and then move into preheated oven. | 5. Braise pork in oven until meat is extremely tender, approx 3-4 hours. Move pot back to stove top. | 6. With slotted spoon, remove pork pieces to holding plate. Add one cup wine to pot and bring to simmer. Add 2 cloves garlic, vinegar and rosemary. Return pork to pot and combine. Cover and simmer for 5-10 minutes. Turn off heat and allow to rest for few minutes. | 7. Serve over large cooked noodles or your favorite pasta. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
juniper berry	10			-	-	-	-
clove	10			57.54	13.7613	1.2537	2.73
black peppercorn	10			-	-	-	-
fine sea salt	2	teaspoons		-	-	-	-
pork shoulder	3	lb	trimmed cut	1727.2039	0.0	306.5447	46.2401
extra virgin olive oil	2	tablespoons		-	-	-	-
onion	3		minced	180.0	42.03	4.95	0.45
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
red pepper flake	1/2	teaspoon	crushed	-	-	-	-
fine sea salt	1/2	tablespoon		-	-	-	-
red wine	2	bottles		-	-	-	-
tomato puree	1	cup		95.0	22.45	4.125	0.525
red wine	1	cup		-	-	-	-
garlic clove	2		minced	13.41	2.9754	0.5724	0.045
red wine vinegar	2	teaspoons		1.9	0.027000000000000003	0.004	0.0
rosemary leaf	1	tablespoon	minced	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.