Tuscan Spelt or Faro Risotto with Slow-Braised Pork Shoulder with Pomegranate Sauce
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Tuscan Spelt or Faro Risotto with Slow-Braised Pork Shoulder with Pomegranate Sauce calories by ingredient
Introduction
This is adapted from a recipe from Thornton Winery in Temecula California. This is adapted from a recipe from Thornton Winery in Temecula California.Number of Servings: 6
Ingredients
-
1/2 lb dried spelt or faro
1 lb. pork shoulder
3/4 qts low fat chicken broth
1/3 cup garlic cloves
1 small onion
1/2 bottle good red wine
1/2 Tbl dried or fresh thyme
Directions
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.
