I have a really simple recipe for dinner for you today. Braised pork shoulder with a rich sauce that goes really well with the addition of steamed rice. That’s the definition my friends comfort food to me.
This recipe would work great with a A different piece of pork Also, you don’t have to use just pork shoulder. I use often Pork collar (neck), pork roasts, pork loins or even pork belly. Just a little tip, you will get the best results with a piece that contains at least a little fat as these benefit more from the caressing cooking method. So although you can use something as thin as Pork almondsThe pork shoulder or belly just works better.
Like any dish that contains a lot of sauce, Braised pork shoulder reheats well Which makes it the perfect recipe when needed cook ahead for several days. Simply put, this is one of those perfect and simple home cooking recipes that you definitely want to try 🙂
Braised pork shoulder ingredients
The ingredients for this recipe are very common As you can see in the picture. We will also need some salt, black pepper and a cup of beef or chicken stock to make sure the sauce has a rich and deep flavor.
Full list of ingredients below.
1.5 kg / 3 lbs of pork shoulder
1 big Onion
4-5 cloves the day before yesterday
2-3 carrots
2 spoons of tomato paste
3 spoons of soy sauce
2 spoons of honey
1 cup of chicken or beef stock
Fresh herbs of choice, I used rosemary
Salt to taste (about 1 teaspoon)
pepper to taste (about 1 teaspoon)
1 teaspoon of red paprika
2 spoons of flour (all purpose)
Olive oil
1 tbsp of butter
How to cook a braised pork shoulder
Watch the video or scroll down for step-by-step instructions:
Start with Pork shoulder cut into larger pieces. These should be approx 1 and a half inch big. For this recipe, I use approx 3 pounds or a kilo and a half of meat, which will serve approx 5 people.
Place the meat in a bowl and continue spice This. We will need a touch of Olive oill and a generous amount of salt and black pepper. I also add 2 tablespoons of flour. This will thicken our sauce later. Mix everything properly to make sure every last bit of our pork shoulder is well seasoned.
Now grab a frying pan or a large, deep frying pan and heat some oil. I use Olive oil for this braised pork shoulder recipe, but feel free to use your favorite Vegetable oil or even lard.
Brown the pork on both sides now, this should take approx 3 minutes to the side We’re not trying to fully cook the meat at this point, just give it some color and then flip.
You will need to do this in two or three batches as you don’t want to overcrowd the pan. If you put too much meat in the pan it will sizzle and not brown, which is not what we want. After browning, take the meat from the pan and proceed to the next step.
advice: If you need to save some time, you can skip this “browning” step and your braised pork shoulder will still taste great. But the browning process (Maillard’s response) just makes the end result a little better.
Add A tablespoon or two of butter into the same pan (without cleaning it) and let it melt.
Chop one thin A large onion and 4 or 5 cloves of garlic and add them to the pan. Fry on approx 5 minutes. And while the onion is sauteed let’s cut 2 or 3 carrots For bigger pieces, we will need them soon.
After the onions brown a little, add them 2 tablespoons of tomato paste and roast it for 2 or 3 minutes.
2 tablespoons of honey and 3 tablespoons of soy sauce enter next. Mix them and saute for a while 2 more minutes. You can also add a tablespoon of red paprika for a deeper color.
Add approx Half a cup of chicken or beef stock And it’s time to return the meat to the pan, including all possible drippings left in the bowl. Alternatively, you can just use water, but stock makes this braised pork shoulder sure taste better.
throw in the carrots and add some fresh herbs By choice, I went with rosemary But thyme would also be perfect. Mix all the ingredients together and if necessary add more stock. When meat is cast, it should be almost fully submerged in liquids so take that into account.
Cover the mold with a lid and humidity on low Until the meat becomes tender, this should continue in between 60 and 90 minutes. You should stir the contents every 30 minutes or so, just to make sure nothing sticks to the bottom and all the parts cook evenly.
It’s time to Let the sauce taste. In most cases, you’ll need to add a few more salt and black pepper Because it’s almost impossible to get the amount right on the first try.
The sauce should be nice and thick from the flour. If it doesn’t, you can continue to cook and reduce it, or mix an extra teaspoon of flour with some water and add that to the pan.
Once you are satisfied with the taste of the sauce and the meat yes Tender is falling apartOur braised pork shoulder is finished and ready to serve. Steamed Rice It’s probably the best addition to this recipe, because of all the lovely sauce we have in the pan. But you can use the part pasta or even Puree also.
Please let me know how you liked this recipe in the comments.
Some additional tips and questions and answers:
- How long does braised pork shoulder stay good? When stored in the refrigerator, this dish will stay good for 2-3 days.
- How to reheat? Since this is a “fermented” dish, it can be heated directly in a pan or using a microwave, both will work fine.
- do you like spicy food This is one of those recipes that really calls for some heat so feel free to add chili flakes or your favorite hot sauce.
- Don’t want to use rice as a side dish? Puree, boiled potatoes, Baked potatos And most types of pasta are all great choices.
- Not carrot lovers? No problem, you can cook fried pork without adding vegetables at all.
More pork recipes to try:
Braised pork shoulder
This is the perfect recipe for a family dinner that you will cook again and again. Braised pork shoulder with carrots is super simple to cook and tastes absolutely delicious. Comfort food at its best!
- 1.5 Kg of pork shoulder
- 1 A large onion
- 4-5 cloves the day before yesterday
- 2-3 carrots
- 2 spoons of tomato paste
- 3 spoons of soy sauce
- 2 spoons of honey
- 1 Goblet of chicken or beef stock
- Fresh herbs to choose from I used rosemary
- salt to taste estimated. 1 teaspoon
- Pepper to taste estimated. 1 teaspoon
- 1 teaspoon of red paprika
- 2 tablespoon of flour the whole purpose
- Olive oil
- 1 tablespoon of butter
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Cut the pork shoulder into approx. Large 1.5 inch pieces.
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Season with olive oil, salt, pepper and all-purpose flour.
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Heat a little olive oil in a large deep frying pan or frying pan and brown the pieces of pork shoulder on both sides. 2-3 minutes per side is all we need. After browning, set the meat aside.
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In the same pan, melt 1-2 tablespoons of butter and add 1 large finely chopped onion and 4-5 chopped garlic cloves. Fry on high heat for about 5 minutes.
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Add 2 tablespoons of tomato paste and roast for 2-3 minutes.
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Add 2 tablespoons of honey and 3 tablespoons of soy sauce. Mix well and steam for 2 minutes. You can also add 1 teaspoon red paprika for a deeper color.
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Pour about half a cup of chicken or beef stock into the pan and mix properly.
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Return the meat to the pan now. Also add some fresh herbs (1-2 sprigs), I used rosemary.
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If needed, add more inventory now. The meat must be almost completely submerged in the liquid.
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Mix properly, cover the pan with a lid and fry on low for 60-90 minutes.
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After the meat is soft, give the sauce a taste and add more salt and pepper if necessary.
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Continue to braise until the meat becomes soft and falls apart and the sauce thickens.
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Serve the finished braised pork shoulder with rice, mashed potatoes, boiled potatoes or your favorite pasta.
Calories: 487KKLCarbohydrates: 17Gprotein: 71GFat: 13GSaturated fat: 5GPolyunsaturated fat: 2GUnsaturated fat: 5Gtrans fat: 0.1GCholesterol: 187mgsodium: 1803mgpotassium: 1373mgfiber: 2GSugar: 10Gvitamin: 4378IUVitamin C: 5mgcalcium: 46mgiron: 4mg
