Carrabba's Italian Grill was founded by Johnny Carrabba and Damian Mandola in Houston, Texas in 1986. The restaurant features hand-prepared family recipes made from the finest ingredients and prepared to order in an exhibition kitchen. The success of Carrabba's led to the popular PBS cooking show Cucina!, starring Carrabba and Mandola, as well as a series of companion cookbooks. There are currently 240 Carrabba's Italian Grill locations around the country.

Offering Italian-inspired cuisine passed down from our founders’ family recipes, Carrabba’s uses only the best ingredients to prepare fresh and handmade dishes cooked to order in a lively exhibition kitchen. Featuring a wood-burning grill inspired by the many tastes of Italy, customers can enjoy signature dishes, including Chicken Bryan, Spiedino di Mare and a fresh twist on an Italian Classic, Wood-grilled Chicken Marsala. Carrabba’s was voted #1 Italian in the 2014 Consumer Picks Survey by Nation’s Restaurant News.

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Parsley Pork Pot Roast



PARSLEY PORK POT ROAST
Carrabba's Italian Grill Restaurant Recipe

1 pork shoulder roast, about 4 pounds
8 large garlic cloves, 4 cut into 20 slivers and 4 coarsely chopped
3 tablespoons finely chopped fresh flat leaf parsley, plus more for serving
kosher salt and freshly ground black pepper
1/3 cup all purpose flour
4 tablespoons olive oil, divided
1 small yellow onion, coarsely chopped
1 small carrot, coarsely chopped
1 small celery rib, coarsely chopped

Preheat the oven to 325 degrees.

Using the tip of a thin bladed knife, pierce twenty 1 inch deep slits around the pork roast. Coat the garlic slivers with the parsley, and insert 1 into each slit. Reserve any remaining parsley. Season the pork with 1 1/2 teaspoons of salt and 1/2 teaspoon pepper. Roll in the flour, shaking off the excess.

Heat 2 tablespoons of the oil in a large Dutch oven over medium high heat. Add the pork and cook, Turning the meat occasionally, adjusting the heat as needed to avoid scorching the flour, until browned, about 10 minutes. Transfer to a plate.

Add the remaining 2 tablespoons of oil to the Dutch oven and heat. Add the onion, carrot, and celery and cook, stirring occasionally, until soft, about 3 minutes. Stir in the chopped garlic. Add 2 cups of water to the pot and bring to a boil, scraping up the browned bits in the pan with a wooden spoon. Return the pork to the Dutch oven and add the reserved parsley.

Cover tightly and bake, turning the pork in the Dutch oven every hour or so, until the meat is fork tender, about 2 1/2 hours. Transfer to a plate and tent with aluminum foil to keep warm. Let stand for 15 minutes.

Strain the cooking liquid into a heatproof bowl, discarding the solids. Let stand for 5 minutes. Skim off the fat from the surface. Season with salt and pepper. Reheat before serving.

Carve the pot roast and arrange on a platter. Pour the pan juices on top and sprinkle with parsley.  


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