Garlic-Braised Pork Shoulder
Updated Oct. 12, 2023
- Total Time
- 3 ¾ hours
- Prep Time
- 5 minutes
- Cook Time
- 3 hours 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3 to 3½pounds boneless pork shoulder, trimmed of more than ¼-inch fat
- Salt and pepper
- 2tablespoons neutral oil, such as grapeseed or canola
- 2heads garlic, halved crosswise
- Handful of thyme, rosemary, oregano or sage sprigs (optional)
Nutritional analysis per serving (6 servings)
649 calories; 49 grams fat; 16 grams saturated fat; 0 grams trans fat; 23 grams monounsaturated fat; 6 grams polyunsaturated fat; 6 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 43 grams protein; 625 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 350 degrees. Season the pork all over with salt and pepper (about 1 tablespoon Diamond Crystal kosher salt or 2 teaspoons fine sea salt). You can season the pork up to 2 days ahead and refrigerate until using.
- Step 2
Heat the oil in a large Dutch oven over medium-high until shimmering. Add the garlic, cut-sides down, and cook until golden brown, 2 to 4 minutes. Remove the garlic, then add the pork shoulder and cook until browned on all sides, 10 to 15 minutes.
- Step 3
Add 4 cups of water, the garlic and the herbs, if using. Bring to a simmer, scraping up browned bits on the bottom of the pot. Cover the pot and transfer to the oven, turning the pork every 30 minutes or so until the pork falls apart when prodded with a fork, 2½ to 3 hours.
- Step 4
Transfer the pork to a cutting board to rest for about 15 minutes. Use tongs to squeeze the garlic halves until the cloves pop out into the braising liquid. Discard the garlic peels and herb sprigs. As the braising liquid sits, a fat cap will appear: Use a spoon to skim off most of it. Season the liquid to taste with salt and pepper.
- Step 5
Slice the pork against the grain into ½-inch-thick slices, or shred the pork with two forks. Return the pork to the braising liquid and serve with a spoonful of the liquid.
Private Notes
Comments
This is how I always cook pork shoulder to use for everything as the author suggests except that water is boring. I use wine and vegetable or chicken stock.
After browning everything, could this be put in a slow cooker to finish?
I agree water is boring. I usually use beer, but when I was out I used ginger beer. Wow what a great result. I package in serving sizes and freeze. Then add BBQ, salsa, or none sauce when served.
I genuinely cannot believe that this is so incredibly delicious, and includes so few incredients. Get that garlic nice and crispy/caramelized, use water and herbs like it says. Paired with broccoli rabe, butternut squash, and the last bottle of a nuanced 2012 Bordeaux I've been saving for the right meal. Cheers.
This is delicious! Perfectly simple. I seasoned with S&P in the morning. Had a small (2 lb) bone-in shoulder roast from our farmer. Cooked at 325 for almost 3 hours. Garlic and herbs, 2 cups water. Served with roasted butternut squash and Brussels sprouts. Leftover pork will make great Philly pork sandwiches tomorrow for lunch.
I am unsure how to use the garlic. Do I cut it in half crosswise but leave the paper on? I have never done this before and don’t want to end up with garlic paper through the pot.