A flavorful and easy recipe for braised pork shoulder that results in tender, juicy meat perfect for sandwiches or as a main dish.
Author:Lorenzo Bonucci
Prep Time:20 minutes
Cook Time:3 to 4 hours
Total Time:3 hours 20 minutes
Yield:6 servings 1x
Category:Main Dish
Method:Braising
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
3 to 4 pounds pork shoulder, trimmed and cut into large chunks
2 tablespoons olive oil
1 large onion, chopped
4 cloves garlic, minced
2 cups low-sodium chicken broth
1 cup apple cider vinegar
2 tablespoons brown sugar
2 teaspoons smoked paprika
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon dried thyme
1 teaspoon red pepper flakes (optional)
Instructions
Preheat your oven to 300°F.
In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Add the pork shoulder chunks and sear on all sides until browned, about 5-7 minutes. Remove the pork and set aside.
In the same pot, add the chopped onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute.
Pour in the chicken broth and apple cider vinegar, scraping up any browned bits from the bottom of the pot.
Stir in the brown sugar, smoked paprika, salt, black pepper, thyme, and red pepper flakes (if using).
Return the seared pork to the pot, ensuring it is submerged in the liquid. Cover the pot with a lid and transfer it to the preheated oven.
Braise the pork for 3 to 4 hours, or until it is fork-tender and easily shreds.
Once done, remove the pot from the oven and let it rest for 10-15 minutes before shredding the pork with two forks.
Notes
For a sweeter flavor, add a chopped apple or two to the pot during the last hour of cooking.
Serve the braised pork on a toasted bun with coleslaw for a delicious pulled pork sandwich.