Braised Pork Shoulder Recipe

Trim and season

Pat the pork shoulder dry with paper towels. Trim any excessively large external pieces of fat but leave a good fat cap for braising. Rub the entire roast with 2 tablespoons kosher salt and 1 teaspoon freshly ground black pepper. Let sit at room temperature for 30 minutes (or refrigerate up to 4 hours covered).

Brown the pork

Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add 2 tablespoons olive oil. When oil is shimmering, place the pork shoulder fat-side down and sear without moving for 6–8 minutes until deeply browned. Turn and brown remaining sides, about 4–6 minutes per side. Remove pork to a plate and set aside.

Reduce heat to medium. Add the quartered onion, chopped carrots, and celery to the pot and sauté in the pork fond and oil for 6–8 minutes until softened and beginning to brown, stirring occasionally. Add the smashed garlic and 2 tablespoons tomato paste and cook, stirring, for 1–2 minutes until the tomato paste darkens slightly and becomes fragrant.

Scatter 3 sprigs fresh thyme, 2 bay leaves and 1 teaspoon whole black peppercorns into the aromatic mixture. Spoon the browned vegetables into a bowl if needed to make room for deglazing.

Deglaze the pot with 250 ml dry white wine (or dry sherry), scraping up browned bits from the bottom with a wooden spoon. Let the wine reduce by about half, 3–4 minutes.

Return the vegetables to the pot (if removed). Add 800 ml low-sodium chicken or pork stock, 2 tablespoons apple cider vinegar and 1 tablespoon brown sugar. Stir to combine and bring the liquid to a simmer. Taste the liquid and adjust seasoning with a pinch of additional salt if necessary.

Nestle the seared pork shoulder into the braising liquid, fat-side up so the fat renders into the sauce. The liquid should come about halfway up the meat; add up to 100 ml more stock or water if needed. Bring the pot to a gentle simmer on the stovetop.

Cover the pot with a tight-fitting lid and transfer to a preheated oven at 150°C (300°F). Braise until the pork is fork-tender and pulls apart easily, about 3 to 3 1/2 hours for a 2.5 kg shoulder. Check at 2 hours and baste once; if the liquid is evaporating too quickly, add 100 ml more stock and recover.

When the pork is done, carefully remove the pot from the oven. Transfer the pork to a cutting board and tent loosely with foil to rest for 15–20 minutes.

Meanwhile, strain the braising liquid into a saucepan, pressing on the solids to extract flavor. Skim off any excess fat from the surface of the sauce, then bring the strained liquid to a simmer over medium heat and reduce until slightly thickened, about 6–10 minutes. Taste and adjust seasoning (salt, pepper, a splash of vinegar if needed).

Shred or slice the pork as desired. Return a portion of the shredded pork to the reduced sauce to coat, or spoon sauce over sliced meat. Sprinkle with 2 tablespoons chopped fresh parsley and, if using, 1 teaspoon lemon zest. Serve hot with braising vegetables or your preferred sides.