Braising Week 2016: Basic Braised Pork Shoulder

J – Braised pork shoulder doesn’t come in small …

unfortunately. To do a good one, you need about 4 pounds of meat and a few hours. That works out to about a dozen meals for me … all with exactly the same seasonings. Not sure I want that. Christina and her husband are vegetarians now. So, they’re no help. There had to be an answer.

There was.

Make a basic braised pork shoulder, with a minimal seasoning commitment. Nothing beyond salt, pepper, garlic, thyme, bay leaf and mirepoix. Freeze it in 1 pound chunks without the vegetables, but including the jus.

Seemed easy. Would it taste like anything?

The basic idea is that pork will marry well with many seasoning styles. When you want a dish with braised pork, thaw a 1 pound portion (for two) and be creative.

Use the jus as the basis for a new sauce/seasoning.

Slowly heat or pan-crisp up the pork. Then, make sure the meat and the new sauce spend some time getting well acquainted on a low heat.

As an example, I made chipotle braised pork shoulder with sweet and russet potato hash and poached eggs for Sunday breakfast. Delicious.

Tacos. BBQ. Sandwiches. Pasta. Soups. When we first made it, the braised pork shoulder made a delicious lunch with a little salt and pepper to taste.

Braising Week 2016: Basic Braised Pork Shoulder

Recipe type: Mains

Author: Jim

Prep time: 20 mins

Cook time: 2 hours 30 mins

Total time: 2 hours 50 mins

Serves: 8

Ingredients

• 2 Tbsp canola or grapeseed oil
• 4 pounds pork shoulder, cut into 1 pound chunks
• Salt and pepper to taste
• 1 leek, washed well and diced
• 1 large onion, diced
• 2 large carrots, diced
• 2 large celery stalks, diced
• 4 sprigs fresh thyme leaves only, stems discarded
• 2 bay leaves
• 2 cloves garlic, minced
• pinch of red chili flakes
• ½ cup white wine
• 4 cups chicken stock

Instructions

1. Preheat oven to 300 degrees.
2. Dry all sides of the pork shoulder pieces completely with paper towels.
3. Place 1 tablespoon of canola oil into an large oven proof pan or dutch oven. Heat on medium high heat.
4. Add pork shoulder, sprinkle salt and pepper on all sides and brown all sides. It will take about 10 to 15 minutes to brown all sides. Remove from pan and set aside.
5. Add the remaining oil and the leeks into the same pan. Cook until translucent.
6. Add onions, a pinch of salt and pepper and cook until translucent.
7. Add carrots, celery, thyme, bay leaves, another pinch of salt and pepper. Mix well and cook for about 3 minutes.
8. Add the garlic and red chili flakes and cook for about 1 minute.
9. Add wine and cook until it’s reduced to ½.
10. Add the pork pieces back into the pot.
11. Cover with stock. Season liquid to taste.
12. Bring to a boil. Turn off heat and cover with foil and cover with the lid.
13. Place in the oven for 1 hour 30 minutes to 2 hours, or until pork is fork tender.
14. Remove from oven and eat meat and vegetables as is, or use in other recipes. Be sure to reserve the braising liquid.
15. Serve.
16. Enjoy!

3.1.08

The flavor trick is that the basis for this braising is exactly the same as any other. You are just adding the distinguishing flavor elements when you make the final sauce.

Neat trick. Easy. Really tasty.