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Epicurious
Gourmet

Braised-Pork Hash

By Scott Peacock

4.0

(5)

This braised pork, absolutely falling apart from its lengthy cooking, would be a hit at any time of day. "Spoon it over creamy stone-ground grits or a hot, split spoon-bread muffin," Peacock suggests.

Cooks' notes:

·Braised pork and sauce can be made 2 days ahead. Chill meat with 1 cup sauce, uncovered, until cool, then cover. Chill remaining sauce separately.

·To use skin as a garnish, cook it in a nonstick skillet over medium-low heat until crisp, about 10 minutes, then cut into small pieces.

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