Braised Pork Shoulder
The secret to this dish isn't the seasoning; it's the patience. By keeping the heat low and the vessel sealed, the connective tissue breaks down into a rich, natural glaze that clings to every strand of meat.
Wait for the sear
Don't rush the initial browning phase. The dark, crusty bits left at the bottom of the pan provide the foundation for the entire braising liquid.
- Heavy-bottomed Dutch oven
- Tongs
- Chef's knife
- Aluminum foil
What goes in.
- 4 lbpork shoulder, bone-in
- 2 tbspkosher salt
- 1 tbspblack pepper, freshly cracked
- 2 tbspneutral oil
- 2yellow onions, sliced into thick wedges
- 4garlic cloves, smashed
- 2 cupschicken or vegetable stock
- 3sprigs of fresh thyme
Maintaining the Seal
Place a piece of foil directly over the surface of the meat before putting on the Dutch oven lid. This traps steam and prevents the top of the roast from drying out.
The method.
Prep the meat
Pat the shoulder completely dry with paper towels. Season aggressively with salt and pepper on all surfaces.
Brown
Heat oil in the Dutch oven over medium-high heat. Sear the pork until a dark, mahogany crust forms on every side. Remove the meat and set aside.
Build the base
Add onions to the rendered fat. Cook until the edges soften and turn deep brown, then toss in the garlic for 30 seconds.
Deglaze
Pour in the stock, scraping the bottom of the pot with a wooden spoon to release the browned bits.
Braise
Return the pork to the pot. Cover with foil and the lid. Transfer to a 300°F oven. Cook for 4 hours, or until the bone pulls away clean with a tug.
Finish
Remove the meat to a board. Skim the excess fat from the surface of the remaining liquid and reduce over medium heat until thickened.
Other turns to take.
Citrus-Heavy
Replace one cup of stock with fresh orange juice and add a strip of orange zest to the pot for a brighter acidity.
Spiced
Add two whole star anise and a cinnamon stick to the braising liquid for a deeper, aromatic profile.
When it doesn't go to plan.
Always pull the pork while it is still warm; it shreds much easier than after it has cooled completely.
If the braising liquid seems too thin at the end, boil it uncovered on the stovetop for 10 minutes to concentrate the intensity.
A bone-in shoulder is preferred for the extra depth the marrow adds to the sauce during the long cook time.
The ones that keep coming up.
Can I do this in a slow cooker?
Yes, sear the meat on the stovetop first, then transfer everything to a slow cooker. Cook on low for 7-8 hours.
How do I know if it is done?
The meat should be collapsing. If you poke it with a fork, the fibers should separate with zero resistance.
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