Pork Recipe
Make Pork Recipe in just 3h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pork
Braising liquid & aromatics
Finishing & optional
Method
Pork
- 1
Prepare the pork and rub
Pat the pork dry with paper towels. If the roast has excess fat, trim to an even 1/4-inch layer. In a small bowl combine kosher salt, black pepper, paprika, brown sugar, garlic powder, onion powder, dried thyme, and ground cumin. Rub the roast all over with olive oil, then evenly apply the dry rub, pressing it into the meat. Let rest at room temperature for 20–30 minutes or refrigerate up to overnight (bring back to room temp before cooking).
- 2
Sear the pork
Preheat oven to 325°F (160°C). Heat a large oven-safe Dutch oven or heavy-bottomed pot over medium-high heat. Add 1 tablespoon olive oil if pan is dry. When shimmering, place pork fat-side down and sear 4–6 minutes until deeply browned. Turn and sear all sides, about 3–4 minutes per side. Remove pork to a plate and set aside.
Braising liquid & aromatics
- 3
Sauté aromatics
Reduce heat to medium. Add remaining 1 tablespoon olive oil to the pot if necessary. Add quartered onion, carrots, celery and smashed garlic cloves. Cook, stirring occasionally, until softened and beginning to brown, about 5 minutes.
- 4
Deglaze and braise
Pour in the apple cider to deglaze the pan, scraping up browned bits from the bottom with a wooden spoon. Add the chicken or vegetable broth and bay leaves and bring to a simmer. Return the seared pork to the pot, nestling it among the vegetables. Spoon some braising liquid over the top. Cover with a tight-fitting lid and transfer to the preheated oven. Braise until the pork is fork-tender and an instant-read thermometer inserted into the thickest part reads 195–205°F for pull-apart pork (or 145–160°F if you prefer a sliceable roast), about 2 to 3 hours depending on cut and size.
- 5
Rest the meat
Carefully remove the pot from the oven. Transfer the pork to a cutting board or pan and tent loosely with foil. Let rest 15–20 minutes for juices to redistribute.
Finishing & optional
- 6
Make finishing sauce
While the meat rests, skim excess fat from the surface of the braising liquid. Place the pot over medium heat on the stovetop and simmer the liquid until slightly reduced, about 8–10 minutes. Stir in 1 tablespoon apple cider vinegar and 1 teaspoon hot sauce (if using). Taste and adjust seasoning with salt and pepper.
- 7