Braised Pork Shoulder Recipe from Chef Sara Bradley – Meat America
| Prep Time |
| 2 days |
| Cook Time | Passive Time |
| 6-12house | 2.5days |
|
|
Ingredients
- 1 pork shoulder/buttcut into 15 oz pieces
- 1gallon Water
- 1cup white sugar
- 1cup Kosher Salt
- 1TBSP pink salt
- 1 onioncut into smaller chunks
- 1stalk celerycut into smaller chunks
- 1large carrotcut into smaller chunks
- 2cloves garlic
- chili de arbol, quadillo, ancho chili peppers
- 15oz whole peeled tomatoes
- 1can Dr. Pepper
- bay leaves
- Fresh Thyme
- 3oz dried cranberries
- 3oz dried wild cherries
- smoked paprika
- Kosher Salt
Instructions
- Use a Pork Butt/Pork Shoulder
- Remove the H Bone by constantly cutting towards the bones
- Cut the pork loin in half and then remove the glands
- Portion the pork into equal cuts of about 15 oz
- Wrap each cut portion with butchers twine
- 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.
- After 2 days, remove from brine and dry the meat
- In separate roasting pan, add 1 cut onion, 1 cut celery, 1 chopped carrots, 2 garlic cloves, a couple chilis of your preference.
- Add whole peeled tomatoes, bay leave and fresh thyme.
- Pour 1 can Dr. Pepper to roasting pan.
- Season pork with smoked paprika and kosher salt on all side
- Add chicken or pork stock to pan while leaving the tops of the pork uncovered to promote caramelization
- Cook at 250 degrees Fahrenheit for 12 hours or at 300 degrees Fahrenheit for 4 to 6 hours
- Remove and serve with some incredible sides and season with braising stock
