From sandwiches to tasty taco treats, pork shoulder is responsible for all those juicy, tender, pulled pork dishes we all know and love. Versatile and delicious, no matter how you slice (or shred) it. You can source sustainable pork and pork products in India from hygienic and reliable sources such as Kaavo Meat. Now that you have your main ingredient, let’s break down some basic methods of cooking pork shoulder at home, with just a few simple ingredients to be used for both methods.
- 1 boneless pork shoulder butt roast (3 to 4 pounds), in chunks or whole
- 2 tablespoons vegetable oil
- 1-1/2 to 2 cups beef or chicken broth
- Aromatics such as an onion, garlic or carrots, chopped; herbs and spices such as bay leaf, oregano or thyme
- Salt and pepper to taste
Braised Pork Shoulder
Braising is a great method of slowly cooking in liquid, meant to break down meat until it reaches an almost melt-in-the-mouth texture, and works great for pork shoulder cuts.
Remove the roast from the fridge half an hour before cooking to ensure an evenly cooked, tender result. Chop up your veggies of choice, and add in fresh or dried herbs for added aroma. Set these aside and pat the meat dry to prep it for browning. Browning caramelises the surface of the meat for added flavour. Set a heavy-bottomed pot or Dutch oven over medium heat and let it heat before adding the oil. Add the meat and cook until browned. This can take several minutes. Flip and repeat on each side.
Remove the meat onto a plate and add the chopped veggies and aromatics to the browned bits that remain, with an added drop of oil for mobility. Sauté until the veggies take on colour, and be sure to scrape the pan as you go. Add the meat back into the pot with your liquid of choice until the meat is submerged about halfway, and seal tightly. Bring to a boil and then reduce to a gentle simmer. As the liquid is absorbed, the meat becomes tender. Strain the remaining juices and skim the fat from the surface using a spoon. If needed, bring the liquid back to a simmer until thickened for your sauce. Your meat can now be sliced with a carving knife or shredded with a fork. Serve drizzled with juices or sauce, or eat it as it is- either way, you’ve got a braised pork dish that’s bound to become a crowd-pleaser!
Slow-Cooker Pork Shoulder
An easier alternative to cooking your cut of pork shoulder, this recipe requires only a set-up, and can be left to cook as you go about your day.
Prep the ingredients and aromatics as you would when braising. As the majority of slow-cookers do not get hot enough to sear meat, for a healthy caramelisation, first brown your meat on a pan or stovetop. Add your aromatics to the pot. Followed by the meat and sauce, and then the vegetables, until the meat is submerged halfway. Now, simply cook for 6-8 hours for a tender pork shoulder meal for the whole family!
Apart from these dishes you can also buy pork sausages online and enjoy them in the comfort of your home. These recipes are flexible and easy to make even for beginners, so be sure to experiment with flavours and spices for the best desired results!