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Braised Chorizo-Spiced Pork Butt (Emeril Lagasse) Recipe

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Braised Chorizo-Spiced Pork Butt (Emeril Lagasse)
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Ingredients
15
Count
Nutrition
675
Calories
Total time
170
Minutes
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Ingredients:

Directions:

  1. Place the pork butt in a large baking dish. Wearing rubber gloves, rub the chorizo seasoning into the pork on all sides. Cover and refrigerate overnight.
  2. Preheat the oven to 350 degrees F. Tie the meat with butcher's twine and let sit at room temperature for 30 minutes.
  3. In a braising pan or Dutch oven, heat the oil over medium-high heat. Add the meat and brown on all sides, 5 minutes. Remove from the pan. Add the onions, salt, and pepper, and cook, stirring, until soft, about 3 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the tomato paste and bay leaf, and cook for 1 minute. Add the wine. Stir to deglaze the pan and until reduced by 1/2. Add the potatoes, carrots, sweet potato, and parsley. Return the meat to the pan and add enough chicken stock to cover the vegetables.
  4. Cover tightly and place in the oven. Roast until the vegetables and meat are tender, and the meat registers 160 to 165 degrees F on an instant-read meat thermometer, 2 hours. Remove from the oven. Remove the pork from the pot and cover loosely to keep warm, and let rest for 10 minutes before carving. (The final temperature of the meat after resting for 10 minutes or so may read 170 to 175 degrees F.)
  5. Serve with the vegetables and pan juices, cooked green beans and hot bread.
  6. Chorizo Seasoning:
  7. 3 tablespoons paprika
  8. 2 to 3 tablespoons Pimento Moida (Portuguese red pepper paste)
  9. 2 tablespoons chopped garlic
  10. 1 teaspoon ground cumin
  11. 1 1/2 teaspoons salt
  12. 1 teaspoon onion powder
  13. 1/2 teaspoon dried oregano
  14. 1/2 teaspoon dried thyme
  15. 1/2 teaspoon freshly ground black pepper
  16. 1/2 teaspoon garlic powder
  17. 1/2 teaspoon ground allspice
  18. In a bowl, make combine all the ingredients to make a paste, adding the Pimento Moida, to taste. Cover and set aside until needed to marinate the meat. (Refrigerate if not being used immediately.)
  19. Yield: about 1/2 cup
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 675.45 Kcal (2828 kJ)
Calories from fat 202.33 Kcal
% Daily Value*
Total Fat 22.48g 35%
Cholesterol 177.26mg 59%
Sodium 936.62mg 39%
Potassium 2038.79mg 43%
Total Carbs 48.49g 16%
Sugars 14.21g 57%
Dietary Fiber 6.65g 27%
Protein 65.27g 131%
Vitamin C 12.5mg 21%
Vitamin A 1.8mg 61%
Iron 4.9mg 27%
Calcium 122.3mg 12%
Amount Per 100 g
Calories 86.67 Kcal (363 kJ)
Calories from fat 25.96 Kcal
% Daily Value*
Total Fat 2.88g 35%
Cholesterol 22.74mg 59%
Sodium 120.18mg 39%
Potassium 261.59mg 43%
Total Carbs 6.22g 16%
Sugars 1.82g 57%
Dietary Fiber 0.85g 27%
Protein 8.38g 131%
Vitamin C 1.6mg 21%
Vitamin A 0.2mg 61%
Iron 0.6mg 27%
Calcium 15.7mg 12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 14.6
    Points
  • 16
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium

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