Braised Pork Shoulder Recipe from Chef Sara Bradley – Meat America
Prep Time
2 days
Cook Time Passive Time
6-12house 2.5days
Prep Time
2 days
Cook Time Passive Time
6-12house 2.5days
  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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