Slow & Steady Miso Braised Pork Shoulder
Recipe type: Dinner
Cuisine: Asian Fusion
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
Slow braised pork shoulder in a miso asian broth, pulled and delicious for a perfect meal satisfying the entire family.
  • 4 lb boneless pork shoulder (or may do 5lb bone in)
Dry Brine:
  • ½ cup kosher salt
  • 1 cup granulated sugar
  • 3 tbsp of fat (can really be whatever you have, animal fat, butter, oil)
  • 32 oz stock (chicken or beef, lower sodium preferred)
  • ¼ cup miso
  • 2 tbsp soy sauce,
  • 3 tbsp minced garlic
  • 1 tbsp ground ginger
  1. For the dry brine, mix sugar and salt together in a bowl.
  2. Next pat dry the pork shoulder and cover with the sugar/salt mixture patting it in and then tightly wrapping it in plastic wrap.
  3. Refrigerate up for 4 hours or overnight (the best way)
  4. Next remove pork from fridge and let sit for 30 minutes at room temperature
  5. Set oven to 300 F.
  6. In a large skillet with a lid (if not you may use foil here) heat up over medium high heat and add your fat.
  7. Next take your shoulder, unwrap, pat it dry with paper towels and brown it on all four sides in the skillet, about 30-45 seconds per side.
  8. Remove pork and set on the side until ready to use.
  9. With skillet still on medium-high heat add your stock, miso, soy, garlic and ground ginger. Bring to a boil and then lower to a simmer.
  10. Add your pork shoulder back in.
  11. Turn off heat and cover shoulder w lid and place into the oven (may use foil here if need be).
  12. Place in oven for 3 hours covered.
  13. Once 3 hours pass, uncover your pork and remove from oven. Ladle over some of the stock and place back in oven for another 3 hours, ladling over more stock every 45 minutes or so.
  14. Remove from oven and let sit for 10 minutes.
  16. *For the picture I served it over rice and topped with sesame seeds and parsley. I completely forgot about the pickled vegetables I had waiting in my fridge and consumed this before I remembered. You can eat it like this, or JAZZ IT UP.
Recipe by My Lavender Blues at