Just like Nevada polling, this post has come a wee bit delayed. But also just like this process, slow and steady wins the race…. 😉
So with 2020 being a legit dumpster fire that has yet to be extinguished we decided to change up the usual holiday Turkey with this Asian inspired braised pork shoulder. And let me tell ya something. I am pretty positive we will continue this tradition for years to come. Or at least I am praying we do. However though, I am being overly cautious as the likelihood of my oven catching on fire would really be on trend for this years festivities.
Crossing both fingers and toes here. The quadruple threat.
Anyways this baby does take a little bit of time, but let me tell ya something. She’s worth all the love and the patience one can give. All of the hard work will pay off and you’ll be sittin’ full and pretty with not a gosh darn care in the world (minus global pandemic, killer wasps, flu season, politics, etc etc). So stop being so stubborn and just give her a dang try.
OHHH AND last thing, she is multi purposeful (yes, I’m referring to pork) toss her over rice with some pickled veg, put her in a bao bun (or a taco!?), dumplings, soup, hell, put her in some red sauce and make your self a lil leftover ragu. bon Appétit.
** Yes, I ran out of plastic wrap, I used a ziplock bag here and sucked the air out.
Please don’t skip the dry brine or refrigeration time. At the low end make it 4 hours. At the high end make it last all night.
And yes, 6 hours in the oven (3 covered/3 uncovered). Though tbh sometimes by hour 4 you’ll be like WOW this texture is gr8 gonna stop, but don’t do that. Keep it going. Give her a nice lil crusty crust on top.
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)
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
For the dry brine, mix sugar and salt together in a bowl.
Next pat dry the pork shoulder and cover with the sugar/salt mixture patting it in and then tightly wrapping it in plastic wrap.
Refrigerate up for 4 hours or overnight (the best way)
Next remove pork from fridge and let sit for 30 minutes at room temperature
Set oven to 300 F.
In a large skillet with a lid (if not you may use foil here) heat up over medium high heat and add your fat.
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.
Remove pork and set on the side until ready to use.
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.
Add your pork shoulder back in.
Turn off heat and cover shoulder w lid and place into the oven (may use foil here if need be).
Place in oven for 3 hours covered.
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.
Remove from oven and let sit for 10 minutes.
TEAR IT APART AND SHE'S READY TO GO.
*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.