Braised pork shoulder
This recipe results in a tender, flavorful pork shoulder that is the center of attention at any meal. Perfect for tacos, quesadillas or simply with some rice and beans.
PREP TIME
15 minutes
COOK TIME
1 hour and 30 minutes
INGREDIENTS
14
Serves: 8
Ingredients
- 3.5 lb3.5 lb3.5 lb Pork Shoulder Roast - US Wellness Meats, cut in large chunks, 1" thick
- 1 cup1 cup1 cup Green Onion (Scallion), rough chopped
- 1 cup1 cup1 cup Bell Pepper, rough chopped
- 5 cloves5 cloves5 cloves Garlic, smashed
- 2 tsp2 tsp2 tsp Kosher Salt
- 0.5 tsp0.5 tsp0.5 tsp Black Pepper - Primal Palate
- 1 tsp1 tsp1 tsp Paprika
- 1 tsp1 tsp1 tsp Organic Turmeric - Primal Palate
- 1 Tbsp1 Tbsp1 Tbsp Vegetable Oil
- 2 cups2 cups2 cups Water
- 1.4 cup1.4 cup1.4 cup Apple Cider Vinegar
- 1 tsp1 tsp1 tsp Coriander Seeds, Whole
- 1 tsp1 tsp1 tsp Cumin Seed, Whole
- 2 whole2 whole2 whole Bay Leaf
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 400°F.
- Cut pork shoulder into large chunks. Season generously with salt, black pepper, paprika, and turmeric.
- Heat oil in a heavy skillet or oven-safe pan. Sear the pork in batches on all sides, including the edges, until deeply golden.
- Return seared pork to pan and add water and vinegar.
- Top with fresh scallions, peppers, coriander, cumin, and a bay leaf.
- Cover tightly with foil and place in the oven. Bake for 1 hour.
- Uncover and return to oven for an additional 30 minutes, allowing the top to caramelize and liquid to reduce.
- Let rest before serving. Pair with your favorite sides — rice, roasted veggies, or in a taco, they all work beautifully.
Notes
Feel free to blend cooked peppers and liquid when cooled for a tasty sauce.
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About This Recipe
Show nutritional information
Coconut Free Dairy Free Egg Free Entrées GAPS Gluten Free Grain Free Keto Meat Nut Free Shellfish Free Sugar Alcohol Free Sugar Free| This is our estimate based on online research. | |
| Calories: | 486 |
| Fat: | 37 g |
| Carbohydrates: | 3 g |
| Protein: | 33 g |
| Cholesterol: | 140 g |
| Sodium: | 422 mg |
| Fiber: | 1 g |
| Sugars: | 1 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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