Pork Selection Recipe
Make Pork Selection Recipe in just 4h 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pork and Marinade
Aromatics and Finish
To Serve
Method
Pork and Marinade
- 1
Trim and dry
Pat the pork shoulder dry with paper towels. Trim any excessively large outer pieces of fat but leave a thin fat cap for flavor and moisture.
- 2
Make the rub
In a small bowl combine kosher salt, black pepper, smoked paprika, brown sugar, garlic powder, onion powder, ground cumin and dried oregano. Stir to blend.
- 3
Season pork
Rub the olive oil evenly over the pork then massage the dry rub onto all surfaces, pressing to adhere. Let rest at room temperature for 20 minutes or refrigerate covered for up to overnight for deeper flavor.
- 4
Sear (optional but recommended)
Preheat a heavy Dutch oven or large ovenproof pot over medium-high heat. Add 1 tablespoon neutral oil if needed. When shimmering, sear the pork 3–4 minutes per side until deeply golden-brown. Transfer pork briefly to a plate.
- 5
Deglaze and add liquids
Reduce heat to medium. Add the Dijon mustard and apple cider vinegar to the pot and scrape up browned bits with a wooden spoon. Pour in the chicken stock and bring to a gentle simmer.
- 6
Combine for braising
Return the pork to the pot, fat-side up. Spoon a bit of the braising liquid over the top. The liquid should come about 1/3 up the sides of the pork — do not fully submerge. Cover with a tight-fitting lid.
Aromatics and Finish
- 7
Prepare aromatics
Coarsely chop the onion, carrots and celery. Smash the garlic cloves with the flat side of a knife (leave skins on if you prefer milder garlic flavor). Tuck the vegetables, garlic, bay leaves and thyme springs around the pork in the pot.
- 8
- 9
Rest and shred
Remove the pot from the oven and transfer the pork to a cutting board. Let rest, covered loosely with foil, for 15 minutes. Use two forks to shred the pork, discarding bay leaves and thyme stems. Strain braising liquid into a saucepan and skim excess fat.
- 10
Finish sauce
Simmer the strained braising liquid over medium heat until reduced by about one-third and slightly thickened, about 8–10 minutes. Adjust seasoning with salt and pepper. Stir in chopped fresh parsley and a squeeze of lemon if using. Toss shredded pork with a few tablespoons of the reduced sauce or serve sauce alongside.
To Serve
- 11
- 12
Storage
Cool leftovers to room temperature within 2 hours. Store shredded pork and sauce in separate airtight containers in the refrigerator for up to 4 days or freeze for up to 3 months.