Tuscan Spelt or Faro Risotto with Slow-Braised Pork Shoulder with Pomegranate Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1/2 lb dried spelt or faro1 lb. pork shoulder3/4 qts low fat chicken broth1/3 cup garlic cloves1 small onion1/2 bottle good red wine1/2 Tbl dried or fresh thyme
1. Combine pork shoulder, onion, garlic cloves, pomegranate juice, wine and thyme. Place in a large pot or slow cooker. Cover and braise for 3 hours at 275 degreees or until park is fork tender.
2. Remove meat from liquid and continue to cook liquid until reduced by half.
3. Shred pork.
4. Bring chicken stock to a boil and add spelt or faro. Cook until tender about 60-120 minutes (see instructions on box). Spelt should be soft and liquid should be evaporated. Season to taste with salt and pepper. Add 1/4 cup unsalted butter if desired, but this will increase caloric and fat content.
5. Place shredded pork over spelt or faro risotto and garnish with pomegranate red wine reduction.
Number of Servings: 6
Recipe submitted by SparkPeople user SCOTTY51.
2. Remove meat from liquid and continue to cook liquid until reduced by half.
3. Shred pork.
4. Bring chicken stock to a boil and add spelt or faro. Cook until tender about 60-120 minutes (see instructions on box). Spelt should be soft and liquid should be evaporated. Season to taste with salt and pepper. Add 1/4 cup unsalted butter if desired, but this will increase caloric and fat content.
5. Place shredded pork over spelt or faro risotto and garnish with pomegranate red wine reduction.
Number of Servings: 6
Recipe submitted by SparkPeople user SCOTTY51.
Nutritional Info Amount Per Serving
- Calories: 394.8
- Total Fat: 19.0 g
- Cholesterol: 71.0 mg
- Sodium: 311.3 mg
- Total Carbs: 30.8 g
- Dietary Fiber: 2.8 g
- Protein: 21.3 g