Mason Dixie’s Tomato Braised Pork

We absolutely love Mason Dixie‘s biscuits. But do you know how awesome their pork is? Who doesn’t love slow roasted or braised meat? One of our favorite fusions meat fillings for their Low Country Osso Bucco Sandwich is their Tomato Braised Pork. Super easy to do and delicious with a biscuit. Your guests will think you slaved for hours!

Still Hungry? They can make it for you. During the work week, Mason Dixie is on demand with UberEATS.


Ingredients:

1 pork butt
1 qt. chicken stock
1 14 oz. can of tomatoes
2 heads of garlic plus 2 cloves
1 bunch of Rosemary
1 bunch of parsley
1 tin of anchovies
1 lemon
Olive oil
Salt and Pepper
1 jar of your favorite pickled jalapenos (we use Gordy’s Thai Basil Jalapenos)
1 dozen buttermilk biscuits (preferably from Mason Dixie Biscuit Co.)

Directions:

Heat oven to 325 degrees.

Trim excess thick fat off of the pork butt. Chop the pork butt into large chunks – about 3-4 inches a piece. Salt and pepper the chunks and set aside.

Heat a large, deep pan (preferably a dutch oven) over high heat. Add enough olive oil to cover the pan up to an 1/8 of an inch. Heat the oil until it glistens.

Add the pork butt chunks to the hot pan and reduce heat to medium high. Allow chunks to sear, then flip chunks so each side is seared.

Remove pork and place aside. Add chicken stock and the can of tomatoes to the hot pan, stirring to mix the juices.

Chop a head of garlic in half across the wide part of the head. Add to the pan along with the rosemary.

Return the meat to the pan. The meat should not be submerged–you’re braising, not boiling those pork chunks! Bring the liquid to a simmer, then cover and slide into the 325-degree oven. Rotate the meat every so often to ensure coverage in the liquid. Braise for about 45 min to an hour.

While the pork is braising, start your gremolata by chopping your parsley by hand or place in a food processor to a fine chop. Also zest the lemon and mince the zest and cloves of garlic. Add to the parsley.

Finely chop about 2-3 anchovy filets and add to the parsley mixture. Juice half of the lemon and add it to the mixture along with enough olive oil until evenly distributed and smooth.

Test the doneness of the pork by pulling apart with two forks. When the pork pulls apart in juicy shreds, remove from the oven and set aside to rest for about 10-15 minutes.

Meanwhile, slide your biscuits in half and spread a teaspoon of gremolata onto the biscuit. Place some pork chunks and tomatoes onto the bottom of the biscuit and top off with the pickled jalapenos and the biscuit top. Enjoy an AMAZING biscuit sandwich a la Mason Dixie.

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