Honey Rubbed Braised Pork Shoulder
If there’s one thing I love to make with love, it’s juicy, tender, fall off the bone braised pork. Fun fact: did you know pork shoulder is also sometimes referred to as “pork butt”? Technically, they are 2 slightly different cuts from the same location, Boston Butt being higher up on the front leg than the shoulder cut, but most people think they are on opposite ends of the hog. The pig’s ‘bum’ (hind leg) is actually the ham! Huh, food for thought...
This recipe is great in sandwiches (soft white bread + a pickle slice!), tossed into noodles, or especially atop Coconut Curry Chickpeas. The key here is the low and slow technique- you cannot rush this perfection, otherwise you’ll dry out the meat. Also, pro tip: once out of the oven, shred the meat and allow it to soak up the juices while it rests, and serve it just warm or at room temperature!
HONEY RUBBED BRAISED PORK SHOULDER
Ingredients:
· 4.5 - 5 lb. pork shoulder
· 1 clove garlic, grated or pasted
· 2 Tbs. honey
· 1 Tbs. onion powder
· 1/8 tsp. all spice
· ½ tsp. coriander
· ½ tsp. smoked paprika
· ½ tsp. smoked salt
· 1 tsp. kosher salt
· ½ tsp. fresh ground black pepper
· 2 Tbs. soy sauce
1. Place the pork shoulder into large casserole dish or large storage container. Rub the grated garlic all over the pork shoulder.
2. Mix the remaining ingredients into a paste, and then rub the paste all over the pork shoulder. Let the whole thing sit, loosely covered, on the counter for 1-2 hours, to come to room temperature.
3. Preheat the oven to 250 degrees F. Transfer the pork shoulder to a Dutch oven. Rinse container that the pork was resting in with 2 c. water, and pour that liquid over top of the pork shoulder. Cover, and cook, occasionally basting with the liquid, for 3.5 – 4 hours, until the meat easily shreds with a fork.
4. Remove pork shoulder from the oven, baste all over with pan juices and allow to rest for at least 15 minutes before serving.