Pork Recipe

Trim and score

Pat the pork shoulder dry with paper towels. Trim excess silver skin but leave a thin layer of fat for flavor. If the roast is more than 2 inches thick, score the fat layer in a crosshatch pattern about 1/4 inch deep to help the rub penetrate.

Make the rub

In a small bowl combine kosher salt, black pepper, brown sugar, smoked paprika, ground cumin, garlic powder, and onion powder. Whisk together until even.

Apply oil and rub

Brush the pork all over with the olive oil. Rub the Dijon mustard over the meat to help the dry rub adhere. Massage the spice rub into all sides of the pork, pressing it into the scored fat. Cover and refrigerate for at least 1 hour, preferably overnight for deeper flavor.

Bring to room temperature

Remove the pork from the refrigerator 30–45 minutes before cooking to take the chill off; this helps with even cooking.

Preheat and prepare

Preheat your oven to 325°F (160°C). In a large Dutch oven or heavy ovenproof pot, heat 1 tablespoon neutral oil over medium-high heat until shimmering.

Sear the pork

Sear the pork shoulder on all sides until a deep brown crust forms, 3–4 minutes per side. Use tongs and don’t move it too early so a crust can form. Transfer the seared pork to a plate.

Sauté aromatics

Reduce heat to medium. Add the sliced onion, carrots, and celery to the pot and cook, stirring occasionally, until softened and beginning to brown, about 6–8 minutes. Add the smashed garlic cloves and cook for 30–60 seconds until fragrant.

Deglaze

Pour in the white wine (if using) and scrape up browned bits from the bottom of the pot with a wooden spoon. Let the wine reduce by about half, 2–3 minutes. If not using wine, skip to next step and deglaze with a splash of stock.

Add liquid and herbs

Return the pork to the pot nestling it on top of the vegetables. Add the chicken or vegetable stock, apple cider vinegar, bay leaves, thyme sprigs, and rosemary if using. The liquid should come up about one-third to halfway up the pork—do not fully submerge the roast. Bring the liquid to a gentle simmer on the stovetop.

Cover and braise

Cover the pot with a tight-fitting lid and transfer to the preheated oven. Braise until the pork is fork-tender and an instant-read thermometer in the thickest part reads about 195–205°F (90–96°C) for shreddable pork, approximately 2.5–3 hours depending on size. Check once halfway through; if the surface is browning too much, baste with braising liquid and keep covered.

Rest and shred (or slice)

Carefully remove the pot from the oven. Transfer the pork to a cutting board and tent loosely with foil. Let rest 15–20 minutes. For shredding, use two forks to pull the meat into large shreds; for slices, carve against the grain into 1/2-inch thick slices.

Make pan sauce

While the pork rests, place the pot with the braising liquid over medium heat on the stovetop. Skim off any excess fat from the surface. Simmer the vegetables and liquid until reduced and slightly thickened, about 8–10 minutes. Stir in the butter and the lemon juice or a teaspoon of apple cider vinegar to round the flavors. Taste and adjust seasoning with salt and pepper.

Finish and serve

Return shredded pork to the pot and toss gently to coat with the sauce, or arrange slices on a platter and spoon sauce over. Sprinkle with chopped parsley. Serve hot with crusty bread or mashed potatoes to soak up the juices.

Storage

Refrigerate leftovers in an airtight container for up to 4 days or freeze for up to 3 months. Reheat gently in a covered pan with a splash of stock to retain moisture.