Braised Pork Shoulder

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Braised pork shoulder is a rich and savory dish featuring a large cut of pork slow-cooked until tender. The pork shoulder is first seared to create a caramelized crust, then braised in a flavorful liquid.

Prep Time5

Cook Time4

Total Time4 5

Course: dinner

Cuisine: american

Diet: Gluten Free, Low Lactose

Servings: servings

Calories: 831kcal

Author: Krista Stechman

Equipment

1 Dutch Oven

Ingredients

4# bone in pork shoulder
1 tablespoon kosher salt diamond crystal brand
2 teaspoon black pepper
3 large shallots thin sliced
4 cloves garlic minced
3 tablespoon Knorr chicken stock concentrate
3 cups water

Instructions

Preheat oven to 350°F. Heat Dutch oven over medium-high heat until pan is very hot. Pat pork dry with a paper towel then season with salt and pepper. Add a drizzle of olive oil to Dutch oven then place pork in the pan, leaving undisturbed for 4 minutes. Flip over and sear the other side for an additional 4 minutes. Continue searing all sides of the pork shoulder then remove pork from the pan and place on a plate.
Reduce heat to medium then add shallots and garlic to Dutch oven, stirring around. Cook 1-2 minutes
Stir stock concentrate with water then add stock to the Dutch oven. Pork should be covered or almost covered with stock. Bring pot to a boil over high heat. Cover the Dutch oven and braise in oven for 3-4 hours or until pork is fork tender and falling off the bone.

Notes

Heat pan until very hot to get a good sear on the pork. Leave the meat undisturbed for 4 minutes per side to get nice color.

I love Knorr liquid stock concentrate but if you can't find it then omit stock concentrate and water, and use your favorite chicken stock.

Pork should be fork tender and come apart easily when done.

This pork is a great meat to use in tacos, rice bowls, burritos, tortas, ramen, scallion pancakes, mac bowls and more!

Nutrition