This is Volume I: how to properly braise pork shoulder (with beer). Then, in my next two blog posts, I will share with you Volumes II and III, where the tastiest dinners were made with the braised pork. Braise it on Sunday; eat it on Monday, Tuesday, and Wednesday. Perfect.
|Beer Braised Pork Shoulder|
Braised Pork Shoulder
Adapted from Martha Stewart
Serves 4 to 6 (or 8-10 if serving smaller portions along with other side dishes)
- 4 oz pancetta, finely chopped
- 1 medium onion, thinly sliced
- 1 bone-in pork shoulder (4lbs), skin-on (I remove it after cooking but it adds flavor during the process)
- coarse salt and fresh ground pepper
- 1 tbsp of extra virgin olive oil
- 1/2 head garlic, minced
- 1 tbsp of fennel seeds, toasted and ground (optional, depends if you like the taste of fennel)
- 1/2 tsp of crushed coriander seeds
- 2 cups of Belgian-style ale
- 1 cup of chicken stock
- Preheat oven to 300F. Crisp pancetta in a large dutch oven over medium-low heat, until fat is rendered (about 10 minutes). Transfer to a plate using a slotted spoon.
- Add onions to dutch oven and cook over medium-high heat, stirring occasionally, until caramelized, about 25 minutes. Transfer to a plate using a slotted spoon.
- Season pork with salt and pepper. Add oil to dutch oven, and sear pork, fat side down, until golden, about 5 minutes. Flip and repeat.
- Add garlic and spices to pot. Cook until fragrant, about 1 minute. Add ale, stock, pancetta, and onions; bring to a simmer. Transfer to oven, and braise pork, covered, basting every hour, until meat is falling off the bone, about 4.5 hours. Shred meat (should be effortless at this point) using 2 forks, and drizzle with warm au jus.
- Serve some pork over polenta, gnocchi or potatoes with some au jus drizzled over it.