Smoky Braised Pork Shoulder Recipes

BRAISED PORK SHOULDER

Steps:

• Using a spice grinder, grind the coriander and cumin seeds until they are a fine powder.
• Preheat the oven to 375 degrees F.
• Sprinkle the pork shoulder with the ground spices and salt, then tie each piece so they cook evenly.
• Coat a Dutch oven with olive oil and bring to a high heat. Brown the first pork on all sides. Remove the pork from the pan and reserve. Ditch the fat in the pan and give a few drops of new oil. Repeat with the second pork and remove.
• Lower the heat to medium and toss in the fennel and onions and season them with salt and a sprinkle of crushed red pepper. Cook the onions and fennel until they are soft and very aromatic, 7 to 8 minutes. Add the garlic and ginger and cook 2 to 3 minutes longer.
• Add the wine and reduce by half. Stir in the mustard and add the bay leaves and thyme. Return the pork to the Dutch oven and add stock to the pan until it comes halfway up the side of the pork. Add salt if needed. Bring the liquid to a boil, cover and put the Dutch oven in the preheated oven.
• After 1 hour, turn the pork over and add more liquid to the pan if the liquid level has gone down. Cover and return to the oven for 1 hour.
• Turn the pork back over and return to the oven without the lid and cook for 45 more minutes. The liquid should concentrate.
• Remove the pan from the oven, remove the pork and reserve for 15 minutes, tented with aluminum foil. Skim any excess fat from the pan and reduce the pan juices, if needed.
• Slice the pork and serve with onions, fennel and juices.
• Wine Pairing Suggestion: Pinot Grigio

NO-FAIL SMOKED PULLED PORK RECIPE

Steps:

• Rub the pork shoulder down with olive oil and half of your preferred seasoning blend.
• Smoke the pork shoulder at 225 degrees F. for 4 hours, adding wood chips into your smoker at regular enough intervals to give it a nice smoke. The wood used is your choice.
• Be sure to keep some moisture in your smoker pan. Beer is good, as is apple cider vinegar, but even water will work.
• After 4 hours, transfer the pork shoulder to a large pot or slow cooker. Add 1 bottle of flavorful beer (I typically use a wheat beer or an IPA that I enjoy drinking) or chicken stock, along with the extra seasonings.
• Slow cook the pork shoulder on low, covered, another 4 hours, or until the pork pulls apart easily with forks.

BRAISED HAWAIIAN PORK SHOULDER

Steps:

• Special Equipment: Butcher's twine
• In a small bowl, combine the brown sugar, Hawaiian salt, paprika, cumin, coriander and black pepper.
• Cut the pork into 4 equal portions, then tie each cut with some butcher's twine. Lightly sprinkle each piece with 1 1/2 teaspoons of the spice mixture.
• Preheat the oven to 300 degrees F.
• Heat 3 tablespoons canola oil in a large Dutch oven over medium heat. Sear each cut of pork on all sides, then transfer them to a plate. Add the remaining 1 tablespoon canola oil to the same pot along with the onions, ginger, and garlic. Saute for 2 minutes. Pour in the pineapple juice and chicken stock and return the pork to the pot. Cover put the pot into the oven to braise until the pork is fork tender, about for 2 1/2 hours.
• Remove the pork from the Dutch oven and arrange the pieces on a baking sheet. Sprinkle each piece with the remaining 1/2 teaspoon of the spice mixture and put them under a low broiler until their tops are brown and crisp but not burned, about 2 minutes. Transfer the pork to a serving platter and serve with a drizzle of braising liquid.
• Serve the pork with the Mashed Parsnips and Celery Root, if desired.

ITALIAN BRAISED PORK SHOULDER

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Rinse and dry pork roast. Season all sides with salt and pepper.
• Heat olive oil in a cast iron skillet over medium-high heat. Add roast to the hot skillet; turn and sear until browned and crisp, about 3 minutes per side. Transfer roast to a large lidded baking dish, leaving pan drippings in the skillet.
• Add carrots, onion, shallot, and garlic to the hot skillet and reduce heat to medium. Saute in the pan drippings until the onion has softened and turned translucent, about 5 minutes; do not overcook.
• Pour red wine, beef broth, and tomato puree over the roast in the baking dish. Add sauteed vegetables, parsley, and thyme.
• Cover and bake in the preheated oven until meat pulls apart easily, 2 to 3 hours.

BRAISED PORK STEAK WITH ONIONS (OVEN)

Steps:

• Heat the oven to 300 F. Trim any excess fat from the periphery of the steaks (optional) and season them liberally with salt and pepper.
• Heat a braiser over medium-high (or a skillet if you will be braising in a roasting pan), add the olive oil and sear the seasoned pork shoulder steaks on each side, working in batches of 2. Set aside, lower the heat to medium.
• Add the onions and sauté until translucent, 4-5 minutes. Add the tomato paste and chipotle in Adobo and stir them into the onions. Cook about 1 minute. Deglaze with the stout (or stock or wine) and be sure to scrape all the brown bits from the bottom of the braiser/skillet.
• Add the brown sugar, cumin, thyme and all the stock. Stir to combine, place the pork steaks on top and cover with the braiser lid (or transfer everything to a roasting pan, place the steaks on top and tightly cover with 2 layers of foil so no moisture escapes). Place in oven and braise for 1.5 hours.
• After 1.5 hours check the pork for tenderness by pressing on it with a fork. If tender enough to your liking, braise uncovered for an additional 10-15 minutes for an appetizing finish. If not tender enough, cover and braise a bit longer until satisfied (add a bit of water if liquid is really low).
• Serve garnished with a bit of finely chopped parsley of fresh picked thyme leaves.

SMOKY BRAISED PORK SHOULDER

Steps:

• Preheat oven to 300°F In a small bowl combine the kosher salt, paprika, cumin, cinnamon, and pepper. Lightly sprinkle pork with the spice mixture, then sprinkle with the 2 tablespoons cocoa powder.
• In a large Dutch oven heat the oil over medium heat. Brown pork on all sides; transfer to a platter. Add onions and garlic to pan; cook for 2 minutes. Add orange juice, the 3/4 cup cocoa powder, and 4 cups chicken stock. Return pork to pan, completely submerged. If not completely submerged, add more stock.
• Cover and place in oven. Braise for 3 1/2 to 5 1/2 hours, until the pork is fork tender.
• Remove the pork from Dutch oven to a serving platter. Shave dark chocolate on pork. For sauce, strain the braising liquid then return liquid to pan. Boil, uncovered, over high heat for 10 minutes to concentrate flavors. Sprinkle pork with parsley. Pass sauce with pork.