As much as I’m not ready for the unbearable hot weather DC has over the summer, it would be nice if it got a little warmer. It is May after all.
Since the weather has been a little chilly I have still be craving comfort foods- like a braised pork shoulder. Excuse the iPhone pics, I didn’t know if this recipe would be worth posting. It was a bit of an experiment on my part, but it was seriously amazing. My husband told me it was “Nana Worthy” meaning it was on par with his grandmother’s cooking which is a huge compliment. Win for the wife.
While it does make quite a few servings why not try some of our other pork recipes?! BBQ Beer Pork Tacos, Pork Stew with Roasted Green Chilies, Pulled Pork Sandwich, and Burrito Bowl with Carnitas. I promise you that you will not get sick of pork. Enjoy!
1 Pork Shoulder- I think the one I had was 10-12lbs
Salt & Pepper
Chicken broth and or beer
Set oven temperature for 275. Generously season the pork shoulder with salt, pepper, and minced garlic. Heat the braising pan to a medium high heat. Add a little oil to the pan-just enough to coat it. Add pork shoulder and brown each side. This probably too me 2-3 minutes on each side. Add 4 cups of liquid, either chicken broth or beer. I used chicken broth since I didn’t have any beer. Bring liquid to a simmer then cover and put pot in the oven. Cook for about 4 hours. I checked on it every hour. You will know it is done when the meat falls apart easily.