Braised Pork Shoulder Recipe

If you love pork, you will love this braised pork shoulder recipe. It is a popular dish from France and Italy and is traditionally served cold. In this article I will discuss the preparation and cooking time, as well as the traditional way to serve braised pork shoulder. Before getting started, make sure to read the following article for a simple recipe and preparation method. You may also like to try this recipe with a variety of flavors.

Recipe

To start making this delicious dish, you will need a Dutch oven and some vegetable oil. Once heated, place the pork in the pot and brown it on all sides. Do not overheat the pot! Now, add the onion and garlic to the pot and cook them for about 10 minutes. After that, add the bay leaf and thyme. After about eight minutes, pour in the wine and cook for five minutes. The liquid should reach halfway through the meat.

Preparation

To begin, season the pork shoulder with salt and pepper. Heat a Dutch oven over high heat. Once the oil is shimmering, add the pork shoulder and sear on all sides. After about 10 minutes, add the onions and garlic. Cook for another 6-8 minutes or until the pork is cooked through and the onion is soft and translucent. Add one and a half teaspoons of salt and the apple cider. Pour in the chicken broth, cover, and cook until the pork is falling off the bone.

Cooking time

The first thing that you should know about the cooking time for braised pork shoulder is that you will need to cook the meat for at least 2 1/2 hours. The internal temperature should be between 140 and 150 degrees F. However, you can use a pressure cooker to speed up the process. It will take between three and four hours, depending on the size of your shoulder. Then, you can let it sit at room temperature for at least 30 minutes before slicing it.

Traditionally served cold

While braised pork shoulder is traditionally served cold, you can reheat it at a later time. Braised pork shoulder is versatile, making it a versatile choice for many types of meals. It can be pulled into shreds or cut into large chunks. If you use boneless pork, cut it into fist-sized pieces. If you use bone-in pork, leave it on the bone. After brining, remove the pork shoulder from the brine and shred it with two forks.

Variations

For a more traditional dish, try chorizo stuffed pork shoulder. Chorizo is a spicy sausage that’s best served when accompanied by a rich sauce. Cooked in a medium saucepan, chorizo is ready to be added to braised pork shoulder. While the pork roast is cooking, mix the vegetables and orange juice together. Stir in the spices and pepper. Return the pork roast to the pot and cook covered over low heat for approximately 2 hours. The pork will fall off the bone and be juicy and tender.