Garlic-Braised Pork Shoulder
Updated Oct. 12, 2023
- Total Time
- 3 ¾ hours
- Prep Time
- 5 minutes
- Cook Time
- 3 hours 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3 to 3½pounds boneless pork shoulder, trimmed of more than ¼-inch fat
- Salt and pepper
- 2tablespoons neutral oil, such as grapeseed or canola
- 2heads garlic, halved crosswise
- Handful of thyme, rosemary, oregano or sage sprigs (optional)
Nutritional analysis per serving (6 servings)
649 calories; 49 grams fat; 16 grams saturated fat; 0 grams trans fat; 23 grams monounsaturated fat; 6 grams polyunsaturated fat; 6 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 43 grams protein; 625 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 350 degrees. Season the pork all over with salt and pepper (about 1 tablespoon Diamond Crystal kosher salt or 2 teaspoons fine sea salt). You can season the pork up to 2 days ahead and refrigerate until using.
- Step 2
Heat the oil in a large Dutch oven over medium-high until shimmering. Add the garlic, cut-sides down, and cook until golden brown, 2 to 4 minutes. Remove the garlic, then add the pork shoulder and cook until browned on all sides, 10 to 15 minutes.
- Step 3
Add 4 cups of water, the garlic and the herbs, if using. Bring to a simmer, scraping up browned bits on the bottom of the pot. Cover the pot and transfer to the oven, turning the pork every 30 minutes or so until the pork falls apart when prodded with a fork, 2½ to 3 hours.
- Step 4
Transfer the pork to a cutting board to rest for about 15 minutes. Use tongs to squeeze the garlic halves until the cloves pop out into the braising liquid. Discard the garlic peels and herb sprigs. As the braising liquid sits, a fat cap will appear: Use a spoon to skim off most of it. Season the liquid to taste with salt and pepper.
- Step 5
Slice the pork against the grain into ½-inch-thick slices, or shred the pork with two forks. Return the pork to the braising liquid and serve with a spoonful of the liquid.
Private Notes
Comments
This is how I always cook pork shoulder to use for everything as the author suggests except that water is boring. I use wine and vegetable or chicken stock.
After browning everything, could this be put in a slow cooker to finish?
I agree water is boring. I usually use beer, but when I was out I used ginger beer. Wow what a great result. I package in serving sizes and freeze. Then add BBQ, salsa, or none sauce when served.
Browned the garlic till the edges were crisp, then set aside while I browned shitake mushrooms in the hot oil. By the time the pork was browned, the garlic was cool enough to easily pop the cloves out without any need for tongs. Put them in the liquid for the entire time in the oven, where most dissolved into the liquid by the time the pork was done. Served over polenta.
I wanted this to be better. Followed recipe but used 20 oz can hard apple cider with 1 1/2 C water. I had tasted the cider and it was quite good - not too sweet. If I make this again, I will cook it slower at a lower temp - maybe 275 F. Used fresh Rosemary and small amount of fresh thyme which added to a wonderful aroma while cooking. The end result was moderately dry - would have preferred more moisture in meat. May try again with modifications.
This is, one of my favorite recipes for pork. The shredded meat has so many uses: enchiladas, tacos, Chinese cold noodles etc. plus the pork is moist and tender. I solved the whole garlic falling apart problem by slicing off a mere 1/4 - 1/2 in. off the tops of 4 small heads of garlic, just enough that all the cloves were exposed. I took all the end pieces l'd cut off and virtuously picked out the garlic while watching tv and used them in another recipe finally chopped. I admit l'm not usually so thrifty thus the virtuosity. 😁