Jul 14 2026
Restaurants›On Swann›Braised Pork Recipe

Braised Pork Recipe

Inspired by On Swann
Time3h
Serves4

yuca root | crispy salami | piquillo dijon aioli | fontina cheese | pickles

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Ingredients

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Pork and Seasonings

Yuca Root Preparation

Crispy Salami

Piquillo Dijon Aioli

Toppings

Method

Braised Pork

  1. 1

    Season the Pork

    Rub the pork shoulder with salt, black pepper, and minced garlic. Let it marinate for at least 30 minutes.

  2. 2

    Sear the Pork

    In a large pot, heat olive oil over medium-high heat. Sear the pork shoulder on all sides until browned, about 4-5 minutes per side.

  3. 3

    Add Onions and Broth

    Add chopped onion to the pot and cook until translucent, about 5 minutes. Pour in chicken broth, add bay leaves, and bring to a simmer.

  4. 4

    Braise the Pork

    Cover the pot and lower the heat. Let the pork braise for 2.5 to 3 hours, or until fork-tender.

  5. 5

    Shred the Pork

    Remove the pork from the pot and shred it with two forks. Return shredded pork to the pot to absorb the juices.

Yuca Root Preparation

  1. 6

    Boil the Yuca

    In a large pot, bring 4 cups of water and 1 tsp of salt to a boil. Add yuca chunks and cook until tender, about 20-25 minutes.

  2. 7

    Drain and Mash

    Once cooked, drain yuca and mash it lightly with a fork or potato masher. Set aside.

Crispy Salami

  1. 8

    Crisp the Salami

    In a skillet, cook the salami slices over medium heat until crispy, about 3-4 minutes per side. Remove from heat and set aside.

Piquillo Dijon Aioli

  1. 9

    Mix the Aioli

    In a bowl, combine chopped piquillo peppers, mayo, Dijon mustard, minced garlic, and lemon juice. Mix well and set aside.

Assembly

  1. 10

    Serve

    On a plate, layer the mashed yuca, top with shredded braised pork, sprinkle crispy salami, drizzle with piquillo dijon aioli, and finish with grated fontina cheese and sliced pickles.

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