Pulled Pork Gnocchis
Pulled Pork Gnocchis
Ingredients
- 1 1/2 lbs (675 g) boneless pork shoulder
- 1/4 cup (55 g) butter
- 2 large onions, thinly sliced
- 1 garlic clove, finely chopped
- 2 cups (500 ml) chicken broth
- 1 tbsp (15 ml) apple cider vinegar
- 1/4 cup (10 g) flat-leaf parsley, finely chopped
- 3 russet potatoes, washed
- 1 egg, lightly beaten
- 3/4 cup (115 g) unbleached all-purpose flour
Instructions
- With the rack in the middle position, preheat the oven to 350°F (180°C).
- In a large Dutch oven or ovenproof pot over medium-high heat, brown the meat in 2 tbsp of the butter. Season with salt and pepper. Remove and set aside on a plate.
- In the same pot, brown the onions in the remaining butter. Add the garlic and cook for 1 minute. Deglaze the pot with the broth and vinegar. Add the meat. Bring to a boil, cover and bake for 2 hours or until the meat is fork tender. Remove from the oven. Remove any excess fat from the meat, shred and combine with the warm sauce. Set aside.
Pulled Pork Gnocchis