Asian Braised Pork Shoulder
Ingredients
- Olive oil
- 3 lbs pork shoulder
- salt/pepper
- 5-6 cloves fresh garlic peeled and mashed
- 2 pieces fresh ginger peeled and grated
- 1/2 cup soy or tamari sauce
- 1/2 cup rice wine vinegar
- 3-4 cups low-sodium chicken or veggie stock
- 1/4 cup oyster sauce
- 1/2 cup brown sugar
- 1/4 cup sambal oelek may substitute sriracha sauce
- 1 orange zest and juice zest removed in wide strips w/potato peeler
Instructions
- Heat oven to 300 degrees F.
- Coat large Dutch oven or other heavy pot with olive oil and set over high heat.
- Rub pork with salt and pepper then set in heated pot, brown on all sides. Remove pork pieces from pot and set to side.
- Reduce heat to medium-low then pour off fat, leaving about a Tbsp worth in the pot. If you need to, add a little more oil.
- Add pork pieces back to pot, cover and place pot in oven to braise for 2 hours, turning pork once and checking on level of liquid. Add more broth if needed to cover pork. Continue cooking until pork is fork tender – removing lid during last 20 – 30 minutes.
- Remove pork pieces from pot and set to side. Place pot back on stove, over medium heat and simmer again until sauce is thick and rich.
- Slice and serve pork then drizzle with sauce.
