Marinated Pork Shoulder Recipe
Make Marinated Pork Shoulder Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pork & Marinade
Aromatics & Finishing
Method
Pork & Marinade
- 1
Prepare pork
Trim any excessive fat from the pork shoulder, leaving a thin fat cap for flavor. Pat the pork dry with paper towels. Using a sharp knife, score the fat in a crosshatch pattern about 1/4" deep to help the marinade penetrate.
- 2
Make marinade
In a medium bowl, whisk together kosher salt, brown sugar, minced garlic, grated ginger, soy sauce, rice vinegar, vegetable oil, honey, lime juice, ground black pepper and crushed red pepper flakes (if using) until sugar begins to dissolve and ingredients are well combined.
- 3
Marinate
Place the pork shoulder in a large zip-top bag or non-reactive container. Pour the marinade over the pork, ensuring it coats all surfaces. Seal the bag or cover the container and refrigerate at least 8 hours, preferably 12–24 hours, turning the pork once or twice so the marinade distributes evenly.
Aromatics & Braising
- 4
Preheat oven and prepare aromatics
Remove the pork from the refrigerator 30 minutes before cooking to come closer to room temperature. Preheat the oven to 325°F (160°C). Arrange the sliced onion and carrot in the bottom of a large Dutch oven or roasting pan.
- 5
Sear pork
Remove the pork from the marinade, reserving the marinade. Pat the pork lightly so it sears well. Heat a large Dutch oven over medium-high heat and add 1 tablespoon vegetable oil. When shimmering, sear the pork shoulder on all sides until deeply browned, about 4–5 minutes per side. Transfer the seared pork to the bed of onions and carrots.
- 6
Deglaze and braise
Lower the heat to medium. Pour the reserved marinade into the hot pan and bring to a simmer, scraping any browned bits from the bottom with a wooden spoon. Add 1 cup chicken or pork broth and bring to a low simmer. Pour the liquid and aromatics around (not over) the pork in the Dutch oven so the rubbed surface stays exposed. Cover the Dutch oven with a tight-fitting lid and transfer to the preheated oven.
- 7
Braise low and slow
Braise the pork at 325°F (160°C) for 3 to 3 1/2 hours, or until the internal temperature reaches 195–205°F (90–96°C) and the meat is fork-tender and easily pulls apart. Check once after 1 1/2 hours to ensure there's still liquid; add up to 1/2 cup extra broth or water if it looks dry.
- 8
Rest and finish
When done, transfer the pork shoulder to a cutting board and tent loosely with foil. Let rest 20 minutes to redistribute juices. Meanwhile, skim any excess fat from the braising liquid, then place the Dutch oven over medium heat and simmer the liquid to reduce slightly for 5–8 minutes. Stir in toasted sesame oil for aroma.
- 9
Shred and serve
Using two forks, shred the pork into large chunks or pull into shreds. Return the shredded pork to the reduced braising liquid to keep it moist, or spoon the sauce over the meat when serving. Garnish with chopped cilantro and sliced green onions.