Braised Pork Shoulder
A shoulder roast of pork, lamb, or beef is ideal for braising; the shoulder is an economical cut with lots of flavor, and long, slow cooking yields succulent meat and a deep savory sauce. A braised shoulder is delicious accompanied by soft polenta, mashed potatoes, egg noodles, or creamy beans to soak up the tasty juices. A roast with the bone in will hold together better during cooking and have more flavor. If the meat is boneless, it is helpful to tie it after seasoning. The braise will taste even better if seasoned a day before cooking and braised a day before serving.
Add dried chile or other spices to the braise, and, if you like, 2 or 3 chopped tomatoes or 1/2 cup white or red wine.
Recipe information
Yield
6 to 8 servings
Ingredients
Preparation
Step 1
If it hasn’t been trimmed already, remove any excess fat from the outside of the roast. Season the roast (if possible, a few hours ahead or the day before) with about 1 tablespoon salt, fresh-ground black pepper, and sage; rub the seasonings into the meat.
Step 2
Bring the meat to room temperature if it has been refrigerated and preheat the oven to 375°F. Choose a heavy roasting pan or baking dish that will just hold the vegetables and roast. Put the vegetables and bay leaves in the pan, place the meat on top, and pour in the stock or water, which should come a quarter to a third of the way up the sides of the roast. Cook in the oven for 1 hour and 15 minutes. Turn the roast over and cook for another 30 minutes. Turn the roast again and return to the oven for 30 minutes more. Turning the meat allows it to alternately roast in the dry heat of the oven and stew in the simmering juices, which develops delicious flavors and textures. Check the level of the liquid during the cooking and add more if needed to maintain a consistent level. Cooking time will be 2 1/2 to 3 hours; when done, the meat should be fork-tender and almost falling off the bone and should offer little or no resistance when poked with a skewer or knife.
Step 3
Carefully remove the shoulder from the pan and let it rest at room temperature. Strain the sauce and skim well to remove the fat. Either discard the vegetables or push them through the strainer or pass them through a food mill and add them to the skimmed juices for a thicker, sweeter sauce. Taste the sauce and, if necessary, add salt and perhaps a splash of sweet vinegar. When the shoulder is cool enough to handle, remove the bones and cut the meat into thick slices. If it is to be served right away, gently reheat the sauce and meat; if not, refrigerate it in the pan and when ready to serve, reheat in the oven until the meat is just heated through. Serve the meat sprinkled generously with gremolata or freshly chopped herbs.
