Braised Pork Shoulder Recipe from Chef Sara Bradley – Meat America

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In this video, we’ll visit Chef Sara Bradley to learn how a step-by-step braised pork shoulder recipe . Chef Sara is a former contestant on Top Chef and owner of the Freight House in Paducah, Kentucky and she’ll show us how to turn up the tasty by trimming a pork shoulder into a boston butt and then….braising it to perfection!

Freight House Braised Pork Shoulder

  1. Use a Pork/Butt Shoulder.
  2. Remove the H Bone by constantly cutting towards the bone.
  3. Cut the pork loin in half and then remove the glands.
  4. Portion the pork into equal cuts of about 15 ounces.
  5. Wrap each cut portion with butchers twine.
  6. Brine pork for two days in: 1 gallon water, 1 cup sugar, 1 cup of salt, and 1 tablespoon pink salt.
  7. Mix together, cover and refrigerate with meat.
  8. After 2 days, remove from brine and dry the meat.
  9. In a separate roasting pan: add 1 cut onion, 1 cut celery, 1 chopped carrot, 2 cloves garlic.
  10. Next add a couple Chili de Arbol, Qyajillo and ancho chili peppers.
  11. Add 1 large can of whole peeled tomatoes, a couple of bay leaves and some sprigs of fresh thyme.
  12. Add roughly 3 ounces of dried cranberries and wild cherries.
  13. Pour one can of Dr. Pepper to the roasting pan.
  14. Season pork with smoked paprika and kosher salt on all sides.
  15. Add chicken or pork stock to pan while leaving the tops of the pork uncovered to promote caramelization.
  16. Cover with foil to create tight seal and place in oven.
  17. Cook at 250 degrees Fahrenheit for 12 hours or at 300 degrees Fahrenheit for 4 to 6 house.
  18. Remove and serve with some incredible sides and season with braising stock.
braised pork shoulder
Braised Pork Shoulder

Tips from Chef Sarah Bradley

  • Save your stock! Once you’re done cooking, strain the large vegetables, allow to cook, skim the fat and save in the freezer!

Meat America is your guide to explore the methods and recipes for cooking meat in restaurants across America. In each episode, our host, Joey Brisket, will showcase experts – on location and in their restaurant kitchens- to educate, inspire, and entertain our hungry viewers! Follow the Meat America Podcast & Travel Cooking Show across the entire interwebs at MeatAmericaTV.com

You can order the meat shown in this video from our friends at Meat N’ Bone: https://bit.ly/2ObviUk – They offer a wide variety of meats including beef, poultry, pork, game (elk, bison, etc) and seafood.

The Freight House Restaurant & Chef Sara Bradley – https://www.freighthousefood.com/

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Braised Pork Shoulder Recipe from Chef Sara Bradley - Meat America
Meat America Freight House
Prep Time 2 days
Cook Time 6-12 house
Passive Time 2.5 days
Servings
Ingredients
Prep Time 2 days
Cook Time 6-12 house
Passive Time 2.5 days
Servings
Ingredients
Meat America Freight House
Instructions
  1. Use a Pork Butt/Pork Shoulder
  2. Remove the H Bone by constantly cutting towards the bones
  3. Cut the pork loin in half and then remove the glands
  4. Portion the pork into equal cuts of about 15 oz
  5. Wrap each cut portion with butchers twine
  6. Make the brine: mix 1 gallon water, 1 cup sugar, 1 cup salt, 1 TBSP pink salt. Cover the brine mixture with pork and refrigerate for 2 days.
  7. After 2 days, remove from brine and dry the meat
  8. In separate roasting pan, add 1 cut onion, 1 cut celery, 1 chopped carrots, 2 garlic cloves, a couple chilis of your preference.
  9. Add whole peeled tomatoes, bay leave and fresh thyme.
  10. Pour 1 can Dr. Pepper to roasting pan.
  11. Season pork with smoked paprika and kosher salt on all side
  12. Add chicken or pork stock to pan while leaving the tops of the pork uncovered to promote caramelization
  13. Cook at 250 degrees Fahrenheit for 12 hours or at 300 degrees Fahrenheit for 4 to 6 hours
  14. Remove and serve with some incredible sides and season with braising stock

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