Description
A straightforward recipe for tender, slow-cooked pork shoulder.
Ingredients
Scale
- 3 lb pork shoulder, bone-in or boneless
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 cup beef broth
- 1/2 cup apple cider vinegar
- 1 tbsp brown sugar
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Season the pork shoulder all over with salt and pepper.
- Heat olive oil in a large Dutch oven over medium-high heat.
- Sear the pork shoulder on all sides until browned, about 3-4 minutes per side. Remove the pork and set aside.
- Add the chopped onion to the pot and cook until softened, about 5 minutes.
- Add the minced garlic and cook for 1 minute more until fragrant.
- Pour in the beef broth and apple cider vinegar. Scrape up any browned bits from the bottom of the pot.
- Stir in the brown sugar.
- Return the pork shoulder to the pot. The liquid should come about halfway up the side of the meat.
- Bring the liquid to a simmer, then cover the Dutch oven tightly.
- Transfer the pot to a preheated oven at 325°F (160°C).
- Braise for 3 to 4 hours, or until the pork is very tender and easily shreds with a fork.
- Remove the pork from the liquid and shred it using two forks. Skim any excess fat from the braising liquid and serve the shredded pork with the sauce.
Notes
- For extra flavor, add one bay leaf to the braising liquid.
- If you prefer a thicker sauce, remove the liquid after cooking and simmer it on the stovetop until reduced.
- Prep Time: 15 min
- Cook Time: 4 hours
- Category: Main Course
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 6 oz cooked meat
- Calories: 450
- Sugar: 3
- Sodium: 450
- Fat: 28
- Saturated Fat: 10
- Unsaturated Fat: 18
- Trans Fat: 0
- Carbohydrates: 4
- Fiber: 0
- Protein: 45
- Cholesterol: 130
Keywords: braised pork shoulder, slow cooked pork, pulled pork, pot roast, easy pork recipe