Pork shoulders are perfect for braising, a little dry heat method, and then some liquid to create some steam, and depending on the liquid, you can have an awesome flavored, fork tender pork shoulder. Braising is perfect for families, in fact you can braise any firm meat a couple days before serving, so if it's a Tuesday evening, you can start it early, and finish it before you go to bed, chill it and wait a day or two before eating it. The last thing families need is lots of difficulty, so keep it simple, get a few pounds of pork shoulder and you can feed your family. I did some braises before, but this is a different take on it, with some hints of Korean cooking, we'll make ourselves a Korean influenced braised pork.
6-8 pounds of pork shoulder bone in, or several cuts of pork shoulder equaling this weight.
Season the pork with lots of garlic cloves, using a small knife, make small incisions into the meat, and stick cloves of garlic in the slits. Use your imagination, I'd use a whole garlic. Then sprinkle some fresh ginger powder over the meat, rub it in.
Place a roasting pan with about 1/2 cup of canola oil inside, then place pan over 2 burners over the stove top, and over medium high heat, sear the outside of the pork shoulder, browning it considerably, developing a nice crust.
Preheat the oven to 300 degrees F.
In a mixing bowl add these ingredients:
2 cups of soy sauce
1 cup of water
1/4 cup of sesame oil
1/4 cup of oyster sauce
1/4 cup of minced green onions
1 tbsp. of crushed garlic
1 tbsp. of minced ginger
2 tbsp. of red pepper flakes
3/4 cup of brown sugar
Mix this well with a whisk, then pour it over the pork shoulder, let the mixture hit the bottom of the roasting pan.
Place foil over the meat and tightly cover over roasting pan, place the pan in the center of the oven. A rule of thumb, it takes approximately 25 minutes per pound to roast pork. So let's imagine that piece of pork is 8 pounds, it should take about 3 1/2 hours, but since we have a foil over it, and liquid, we need not worry about burning it or worried that it will dry out, braises in this manner can be cooked a little longer, without burning. The steam will soften the meat, and also keep it moist.
Check the center of the pork shoulder and see if the meat is cooked by inserting an instant read thermometer, if it reads 165 in the center, it should be good to go, that's a safe temperature for pork. Make sure you understand that the meat will continue to cook after it comes out of the oven, as it rests outside the oven, it will continue to cook.
Let the meat rest.
Return the roasting pan to the stove top, over medium high heat, bring the juices and sauce from the roast to a slight boil, then mix in a bowl, about 1/3 cup of water, and 1/3 cup of cornstarch, add this mixture to the roasting pan, the sauce will thicken, use this as a dressing.
As far as the roast, you can shred it or try and slice it, this should leave a family of 4 plenty of leftovers. Serve with white rice, and sauteed veggies.
Tip: Add potatoes to the pan, carrots, and other root veggies to roast with meat.
Pork Shoulder looks like this.
6-8 pounds of pork shoulder bone in, or several cuts of pork shoulder equaling this weight.
Season the pork with lots of garlic cloves, using a small knife, make small incisions into the meat, and stick cloves of garlic in the slits. Use your imagination, I'd use a whole garlic. Then sprinkle some fresh ginger powder over the meat, rub it in.
Place a roasting pan with about 1/2 cup of canola oil inside, then place pan over 2 burners over the stove top, and over medium high heat, sear the outside of the pork shoulder, browning it considerably, developing a nice crust.
Preheat the oven to 300 degrees F.
In a mixing bowl add these ingredients:
2 cups of soy sauce
1 cup of water
1/4 cup of sesame oil
1/4 cup of oyster sauce
1/4 cup of minced green onions
1 tbsp. of crushed garlic
1 tbsp. of minced ginger
2 tbsp. of red pepper flakes
3/4 cup of brown sugar
Mix this well with a whisk, then pour it over the pork shoulder, let the mixture hit the bottom of the roasting pan.
Place foil over the meat and tightly cover over roasting pan, place the pan in the center of the oven. A rule of thumb, it takes approximately 25 minutes per pound to roast pork. So let's imagine that piece of pork is 8 pounds, it should take about 3 1/2 hours, but since we have a foil over it, and liquid, we need not worry about burning it or worried that it will dry out, braises in this manner can be cooked a little longer, without burning. The steam will soften the meat, and also keep it moist.
Check the center of the pork shoulder and see if the meat is cooked by inserting an instant read thermometer, if it reads 165 in the center, it should be good to go, that's a safe temperature for pork. Make sure you understand that the meat will continue to cook after it comes out of the oven, as it rests outside the oven, it will continue to cook.
Let the meat rest.
Return the roasting pan to the stove top, over medium high heat, bring the juices and sauce from the roast to a slight boil, then mix in a bowl, about 1/3 cup of water, and 1/3 cup of cornstarch, add this mixture to the roasting pan, the sauce will thicken, use this as a dressing.
As far as the roast, you can shred it or try and slice it, this should leave a family of 4 plenty of leftovers. Serve with white rice, and sauteed veggies.
Tip: Add potatoes to the pan, carrots, and other root veggies to roast with meat.
Pork Shoulder looks like this.
This looks great! I'm going to make this later this week. Best!
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