Whiskey Pork & Colcannon for St. Patrick’s Day
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I’ve always wanted to explore the rolling hills of Ireland. Unfortunately, as I’m stuck here in Ohio, Saint Patrick’s day is about the closest I’ll get to experiencing anything close to authentic Irish cuisine.
While I may have never had the real deal, I’d like to think this whiskey pork and colcannon is close enough to at least be convincing.
Colcannon is a traditional potato and cabbage dish that can be served chunky or smooth. Some recipes call for pureeing the colcannon until smooth, but I prefer mine rustic and homestyle.
After eating this, you’ll be doing a jig and singing “Kiss me, I’m IRISH!”
Happy Saint Patrick’s Day!
Whiskey Pork & Colcannon | Irish Recipes
Ingredients
FOR WHISKEY PORK:
- 64 oz bone-in pork butt / shoulder
- 1 ½ cups Irish whisky
- 2 tablespoons olive oil
- 1 tablespoon butter
- ½ cup onion chopped
- ¼ cup carrots chopped
- 3 tablespoons garlic minced
- 2 tablespoons thyme
- 1 tablespoons dry mustard
- 2 cups chicken broth
- 2 bay leaves
- 2 teaspoons nutmeg
- 3 tablespoons brown sugar
FOR COLCANNON:
- 2 russet potatoes chopped
- 4 tablespoons butter divided
- ¼ cup heavy cream
- ¼ cup onion chopped
- ½ cup shredded cabbage
Instructions
- In a large, oven safe skillet (or dutch oven), add the olive oil and butter until melted. Place the pork shoulder into the skillet and season with salt and pepper. Sear on both sides for 3-4 minutes, until browned.
- Remove the pork shoulder from the skillet and reserve the juices. Add the onions and carrots to the skillet and saute until caramelized, about 5-6 minutes.
- Add the garlic, thyme and mustard to the onions and carrots. Saute until the garlic is fragrant, about 2-3 minutes. Season with salt and pepper.
- Pour the whiskey into the skillet. Bring to a simmer and let some of the liquid evaporate, about 8-10 minutes.
- Toss in a couple bay leaves then pour in the chicken broth. Season with nutmeg and brown sugar. Stir and bring to a rolling boil.
- Place the seared pork shoulder back into the liquid in the skillet. Carefully move the skillet to the oven and bake for 45 minutes to one hour, until pork is tender and separating from the bones.
- While the pork cooks, boil a large pot of water. Add the chopped potatoes and boil for 20-30 minutes, until fork tender. Drain the potatoes.
- In a large bowl, mash together the potatoes with three tablespoons of butter and the heavy cream. Season with salt and pepper, to taste. Set aside.
- Melt one tablespoon of butter in a small skillet over high heat. Add the remaining onions and saute until translucent, about 2-3 minutes.
- Stir in the cabbage and cook until bright green and crisp, about 3-4 minutes. Remove from the heat and fold into the potatoes. Cover and keep warm until ready to serve.
- Carefully remove the pork from the oven. Place the skillet back over high heat and place the cook pork shoulder on a plate. Let the remaining liquid simmer for 15-20 minutes, until reduced by more than half (a spoon should leave a trail through the remaining liquid).
- Serve the pork shoulder on a pile of colcannon and top with the whiskey sauce. Serve with a glass of whiskey, like a true Irishman. Enjoy!
