Lentil and Pork Shoulder Recipe

I made this up. It’s yummy. And feeds either eight boring people or four people with healthy appetites.

1/2 lb fatty bone-in pork shoulder

1/4 cup homemade stock OR water. If you use canned stock, I will kick you in the ankle.

1 medium yellow onion, diced

4 cloves garlic, minced

1 carrot, diced

1 waxy potato, diced

2 cups green lentils

4 cups water

Salt and pepper to taste. Oregano and basil if you’re feeling fancy.

So, first what you do is put a heavy-bottom 4qt pot on the stove on medium high heat. Toss a couple of drops of water in the bottom of the pan. Are they dancing about? Good, now sprinkle some salt and pepper on both sides of the meat and toss the whole piece of pork shoulder in the pot and put the lid on for about four minutes. Then get a pair of tongs and flip that meat over, put the lid back on for another five minutes. Pull the meat out and put onto a plate to chillax for a while.

The whole point of this exercise was to get some yummy, yummy fat pooling in the bottom of the pot. Because now you’re going to toss in that 1/4c of stock and whisk up all the fat and little tasty bits stuck to the bottom of the pot. Bottom of the pot clean? Good. Toss in the garlic and onions, turn the heat down to low, and go do something else for about ten minutes.

When you get back, turn up the heat to medium and add in the carrot, potato, lentils, and water. Put the cover back on, set a timer for 20 minutes, and again with the finding something else to do for a while.

If the lentils aren’t tender after 20 minutes, give them another 5. Scoop into bowls and serve with garlic toast to make look fancy, or dump into tupperwares and have for lunch tomorrow.

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