Smoky Couscous With Cherry, Sage & Pulled Pork

Inspired by Seattle’s Georgetown neighborhood, this edgier side of town is home to multiple locally-founded coffee roasters, charcuteries and butchers, which is reflected in the dish’s smoky flavors and key ingredients. While the area has an industrial feel, the heart and soul of these businesses are captured in this “comfort food.”

5 rating

Ingredients

Preparation Steps

  1. Rinse the pork shoulder in cold water. Pat it dry with a clean paper towel then season it with salt.
  2. Preheat oven to 325F. In a large braising or frying pan on medium high heat, brown all sides of the pork shoulder. Add the onions and garlic and heat for 2 minutes. Add the peppers, balsamic vinegar, Rainier Beer, chicken broth and ground coriander and mix well.
  3. Place the pan in the oven for 25 minutes. Turn the pork shoulder over after 45 minutes, baste the meat with some of the liquid in the pan and cook 55 minutes.
  4. Remove pan from oven and as pork cools, use a fork to pull it apart into large chunks. Put the meat in refrigerator for 20 minutes to cool in the juices. Strain the juices, save 10 oz. for the couscous. (If not immediately preparing couscous, store juices in refrigerator.)
  5. Simmer the mustard greens, cherries, sage, pimenton, salt and pepper in a large fry pan on medium high heat for 1 minute.
  6. Add the Near East® Roasted Garlic & Olive Oil Couscous, contents of Spice Sack and pork juice and stir ingredients. Remove from heat and cover the pan with a lid or plastic wrap for 5-6 minutes.
  7. Heat up the pulled pork either in a pan or the oven and mix with couscous.

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