Braised Pork Shoulder

Directions

1. Heat a large pot on a high flame. Add a little bit of oil, and sear the pork on all sides. Once seared, remove from the pot, and lower the heat.
2. Add oil, and lower the flame to cook the onions. Once they turn translucent, add the minced garlic.
3. Return the shoulder to the pot, and use enough stock to cover. Season however you like, and simmer for at least 2 hours.
4. Remove the pork from the pot, and let cool for at least 15 minutes in a large metal bowl. Once cooled, it should rip apart with 2 forks.
5. In the meantime, boil the braising liquid down to desired consistency for either soup or sauce.

Notes

Similar to any tough meat braise. Pork Shoulder can be substituted with Pork Butt. It’s the same cut.