Jul 14 2026
Restaurants›avec Restaurant›Yogurt Braised Pork Shoulder Recipe

Yogurt Braised Pork Shoulder Recipe

Inspired by avec Restaurant
Time4h
Serves6

with roasted sunchokes, whole roasted cornish hen with chickpea hummus, marinated olives, berbere and hearth baked pita

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Ingredients

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Yogurt Braised Pork Shoulder

Roasted Sunchokes

Chickpea Hummus

Marinated Olives

Hearth Baked Pita

Method

Yogurt Braised Pork Shoulder

  1. 1

    Prepare the Marinade

    In a large bowl, mix yogurt, minced garlic, ground cumin, ground coriander, berbere spice blend, salt, and black pepper until well combined.

  2. 2

    Marinate the Pork

    Add the pork shoulder to the marinade, ensuring it is fully coated. Cover and refrigerate for at least 4 hours, preferably overnight.

  3. 3

    Sear the Pork

    In a large oven-safe pot, heat olive oil over medium-high heat. Remove the pork from the marinade and sear on all sides until browned. Remove from the pot and set aside.

  4. 4

    Sauté the Onion

    In the same pot, add diced onion and sauté until translucent, about 5 minutes.

  5. 5

    Braise the Pork

    Return the pork to the pot, add chicken stock, cover, and transfer to a preheated oven at 325°F (165°C). Braise for about 3 hours or until the pork is fork-tender.

Roasted Sunchokes

  1. 6

    Preheat the Oven

    Preheat your oven to 400°F (200°C).

  2. 7

    Prepare Sunchokes

    In a mixing bowl, toss halved sunchokes with olive oil, salt, black pepper, and chopped rosemary until evenly coated.

  3. 8

    Roast Sunchokes

    Spread the sunchokes on a baking sheet in a single layer and roast for 25-30 minutes until golden brown and tender, tossing halfway through.

Chickpea Hummus

  1. 9

    Blend the Ingredients

    In a food processor, combine drained chickpeas, tahini, minced garlic, lemon juice, olive oil, salt, and water.

  2. 10

    Process Until Smooth

    Blend until the mixture is smooth and creamy. Adjust consistency with additional water if necessary.

  3. 11

    Serve

    Transfer the hummus to a serving bowl and drizzle with olive oil before serving.

Marinated Olives

  1. 12

    Prepare the Marinade

    In a bowl, combine mixed olives with olive oil, orange zest, sliced garlic, and chopped thyme.

  2. 13

    Marinate

    Toss the olives in the marinade until well coated. Let sit for at least 30 minutes to allow the flavors to meld.

Hearth Baked Pita

  1. 14

    Activate Yeast

    In a small bowl, dissolve yeast and sugar in warm water. Let it sit for about 5 minutes until frothy.

  2. 15

    Mix the Dough

    In a large mixing bowl, combine flour and salt. Add the yeast mixture and olive oil, mixing until a dough forms.

  3. 16

    Knead the Dough

    Turn the dough onto a floured surface and knead for about 10 minutes until smooth and elastic.

  4. 17

    Let it Rise

    Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

  5. 18

    Shape and Bake the Pita

    Preheat the oven to 475°F (245°C). Divide the dough into equal portions, roll them out into circles, and bake on a hot baking sheet for about 5-7 minutes until puffed and lightly browned.

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