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- Pork Shoulder is Excellent for Braising
- What is the Best Liquid for Braising Pork Shoulder?
- About This Braised Pork Shoulder Recipe
- Ingredients
- How to Braise Pork Shoulder: Key Points
- Step-by-Step Process for Braised Shoulder of Pork
- How Long to Braise Pork Shoulder?
- Ideas to Enjoy Braised Pork Shoulder
- Storage and Reheating
- More Braised Pork Recipes
- Recipe
Pork Shoulder is Excellent for Braising
Any type of slow cooking is suitable for pork shoulder because the combination of low heat and prolonged time transforms the tough, hard-working muscles of the shoulder complex of the animal. The collagen liquifies, making the meat tender, and the fat melts and lubricates the pork which finishes tender and richly flavored.
Braising is a particularly good slow cooking method because the moist heat produced by the braising liquid converts the pork shoulder into a succulent masterpiece.
Braised pork shoulder is supremely tender, permeated by flavor and very versatile in its uses. The chipotles in Adobo permeated version presented below is delectable.
What is the Best Liquid for Braising Pork Shoulder?
You can choose among many excellent options when you make your decision. The most popular choices include a combination of acidic liquid such as red wine or dark beer with beef broth, but you can also use apple cider, just broth, Coca-Cola, pineapple juice, cherry cola, balsamic vinegar, etc.
The choice is usually influenced by the type of aromatics you select for the base of the braising mixture as well as the herbs and spices. You can always substitute ingredients in braising recipes, including this one, to create a flavor profile more attractive to you.
About This Braised Pork Shoulder Recipe
Our simple recipe leverages the unique sweetness, smokiness, heat and umami flavor of chipotles in Adobo sauce to coat the pork meat and a simple line-up of just onions and garlic as the aromatics.
The braising liquid comes together by the addition of a sweetish dark beer - we like to use non-bitter lagers such as dunkel, Vienna lager and bock or ales like porters and browns without a hoppy bite.
From the mass produced options a dark Mexican lager such as Modelo Negra (essentially a dunkel lager) is perfect, as well as Shiner Bock - both integrate with chipotles of Adobo with great success.
If you do not wish to use a beer, substitute with beef broth.
The recipe is equally well suited for braising a smaller pork shoulder piece of only about 3 pounds or a large 10 pound cut portioned into smaller chunks for faster cooking as we demonstrate with.
Ingredients
Pork shoulder. Ideally use a boneless cut with a lot of marbling and trim the excess fat. Portion a large shoulder into manageable chunks - they will cook faster and the increased surface area will result in more overall flavor.
If using a bone-in cut you can braise it whole if smaller or cut off as many chunks around the bone as you can and still braise the part containing it. In the end the meat will be so tender it will slide off the bone and you will be able to remove it cleanly.
Chipotles in Adobo. Ideally, buy the ones that are already minced, otherwise mince whole chipotles yourself and place them back in the jar with the juices. The combination of gentle smokiness, subtle heat, delicious spices and touch of umami are perfectly calibrated for pork shoulder.
Aromatics. Yellow onions and garlic are the only aromatics we recommend, the flavor carried by the Adobo sauce already address the need for added complexity.
Cooking oil, salt and pepper. To season the pork shoulder and sear it before braising.
Dark beer. As mentioned above, a sweetish dark beer works best. We had a Rauchbock, a smoked bock, on hand which was perfect. If you don't want to use a beer opt for beef broth - the braising liquid will be flavorful.
How to Braise Pork Shoulder: Key Points
Choice of Cookware
- Braising a pork shoulder can be done in a traditional braiser, a suitably sized Dutch oven, a slow cooker (crock pot) or for large quantities - in a roasting pan tightly covered with aluminum foil to prevent moisture from escaping.
- Choose the cookware depending on how large the cut of pork shoulder you have, whether you prefer to braise it whole or cut into pieces and your overall personal preference.
Sear for Flavor
- Do not skip the searing step - it is essential for flavor. The dry surface of the meat in contact with the oil in the pan creates a multitude of new flavor compounds through the Maillard reaction.
- Searing more pieces means searing more surface area and creating more flavor. Another plus for portioning larger pork shoulder pieces.
Step-by-Step Process for Braised Shoulder of Pork
Braising a pork shoulder has two stages - (1) an active preparation stage which includes browning the meat and composing the braising liquid and (2) a hands-off slow cooking stage where the circulating moisture of the braising mixture gently cooks the meat.
Prep. Begin by trimming extra fat from the pork shoulder, pat it dry with a paper towel and season generously with salt and pepper.
Sear. Sear the pork shoulder on all sides over medium-high heat until nicely browned. Place the chopped onions and whole garlic cloves in the braising equipment of your choice and arrange the browned pork shoulder on top.
Mix the chipotles in Adobo with the beer and pour the mixture over the pork shoulder. (If you want to control the heat from the chiotles you can use a bit less of them and work in some tomato sauce to compensate for ingredient volume).
Braise. Once you have combined all the ingredients as described above, cover the braising cookware of your choice and place in a pre-heated 325 degrees Fahrenheit oven. Make sure moisture cannot escape.
Check for tenderness. Begin checking the meat for tenderness after about two and a half hours. If initially not satisfied allow another 20 minutes to half an hour of braising, then check again and so on. Once the meat is almost as fork tender as you'd like it to be, uncover it and return it to the oven for another 20 minutes so that it can form an appetizing surface while continuing to become more tender.
How Long to Braise Pork Shoulder?
Braise pork shoulder for at least three hours and up to 5 or more until it is fork-tender.
At 325 F and with pork portioned into smaller pieces the total braise time can be significantly less than at 275-300 F and using a single piece pork shoulder roast. It all depends on the weight and size of the meat and the temperature of the oven. Braise pork shoulder for as long as needed until it becomes succulent and easily falls apart.
The secret to tender braised pork is time. Be patient, make sure there is enough braising liquid and you will be rewarded.
SERVE IT JUICY
Once the pork shoulder is tender to your satisfaction you can break up the meat into small pieces and allow it to absorb some of the flavors of the braising liquid, or you can shred it more finely using two forks and let it soak in the braising liquid for a little while.
SAUCE FROM THE BRAISING LIQUID
If you prefer to serve the pork shoulder with a smooth gravy-like sauce made from the braising liquid - remove it from the braiser and set aside. Pour the braising liquid into a blender (or use a handheld blender) to create a smooth mixture. Warm up the blended mixture in a sauce pan over medium-low heat and serve it as a sauce (if too thick add a bit of beef broth to thin it out). You can also work in a bit of Dijon mustard into the sauce to act as an emulsifier and a flavor agent.
Ideas to Enjoy Braised Pork Shoulder
- With mashed potatoes, fried cabbage or cooked rice, smothered with the sauce prepared from the braising liquid.
- As barbecue pork - pulled apart and smothered in your favorite barbecue sauce braised pork shoulder is excellent for BBQ pork sandwiches and wraps. Or you can use it as a BBQ pork pizza topping.
- As carnitas pork alongside all the traditional carnitas toppings and warm tortillas.
- As a topping for nachos, to make pork tacos or as a filling for quesadillas.
Storage and Reheating
Store braised pork shoulder in an air-tight container in the refrigerator for up to 5 days. If you wish to freeze a batch allow it to cool down completely, then place it inside a freezer bag with all air expelled or vacuum seal it. Freeze for up to three months.
To warm up braised pork shoulder use a pan for which you have a lid, add a bit of water and a drizzle of olive oil (or barbecue sauce) and with the lid closed place it over medium-low heat until warmed through.
More Braised Pork Recipes
Braised Pork Ribs | Braised Pork Shanks | Braised Pork Steaks | Braised Country Style Pork Ribs | Braised Pork Belly | Pork Brisket
Recipe
Braised Pork Shoulder
Ingredients
- 3 to 10 lbs pork shoulder*
- kosher salt to taste
- black pepper to taste
- 2 tablespoon neutral cooking oil
- 2 large yellow onions
- 8 garlic cloves
- 8 oz diced chipotles in Adobo sauce
- 12 oz dark beer with a sweetish profile**
- 6 oz beef broth optional***
Instructions
- Preheat oven to 325 F. Peel and rough chop the onions, peel the garlic and halve large cloves, otherwise leave them whole.
- Trim all excess fat from the pork shoulder, cut a larger roast into manageable chunks for ease of handling and faster cooking. Pat dry the meat with paper towels and season it with salt and pepper - to taste, but on the generous side.
- Sear the pork**** over medium-high heat with the cooking oil (work in batches unless you are searing a smaller pork shoulder you intend to braise whole). Sear an all sides until nicely brown, adding oil as needed.
- In the braising cookware of your choice (braiser, Dutch oven, slow cooker, roasting pan) arrange the onions and garlic. On top place the seared pork shoulder. Mix the chipotles in Adobo with the beer and pour the mixture around the pork.
- Cover with lid (or tightly with foil if braising in a roasting pan) and transfer to the oven. Cook for 2 and ½ hours and check for tenderness. If the pork is still tough continue braising and check for tenderness every 30 minutes. Add beef broth it braising liquid is getting low.
- When the pork is fork tender to your satisfaction you can uncover it and let it cook for extra 20 minutes to develop a crust (optional).
- When done, break apart the pork shoulder into chunks or shred it into smaller pieces with two forks. Allow the meat to soak in the braising liquid to absorb the delicious moisture. Alternatively, make a sauce from the braising liquid and serve it with the pork shoulder.
TO MAKE A SAUCE
- While keeping the pork warm in a separate dish, transfer the liquids and solids from the braiser to a blender or a bowl where you can use a hand blender.
- Blend until a smooth mixture. If too thick, thin it out with some beef broth. You can also work in a ½ tablespoon of Dijon mustard.
- Warm up the mixture in a sauce pan and serve it like a gravy.
Paul
This is hands down the best way to braise pork shoulder from Costco. Those cuts are huge and portioning the meat like shown here is the solution. Effortless experience indeed, great flavor and tenderness.
Meg
I was very pleased with how the meat came out. I braised a bone-in pork shoulder which I cut in four, one part was larger and contained the bone. It was so tender at the end of braising that the bone slipped off like magic. Good savory flavor too, the pork was a success.
Jan
It turned out supremely tender!
Leanne
Thank you for making it so simple! I had a large, almost intimidating pork shoulder from Costco to work with. Your recipe took me through it! We now have pulled pork portioned for nachos, tacos and barbecue pork sliders. Will freeze two bags for next week.
Milena Perrine
So glad to hear it worked for you, Leanne!