Fall-Off-The-Fork Braised Pork Shoulder

BY ERIC GUIDO | MAY 29, 2020

Low and Slow is the name of the game. 

When I search to see how other cooks prepare braised pork shoulder, it amazes me how many home chefs rush the process and miss out on the fall-off-the-fork goodness that a perfectly braised pork shoulder should deliver. It took me a long time to bend my brain around the fact that the more connective tissue a piece of meat has, the longer it should cook. However, the temperatures need to be low, and the type of cooking should include moist heat. In fact, there are many chefs that will bring the oven temperatures down even further than I do and braise for hours on end. Why? Because pork shoulder, also referred to as pork butt, is a lot like a brisket or a primal leg cut; it’s well-muscled through heavy use, but the meat is also extremely flavorful. What we need to do to get at that flavor is to break down the tissue that holds the meat together, hence the fall-off-the-fork tenderness that you get when it’s cooked properly.

To take things to another level, I also start this recipe the night before I cook it with a dry rub, the secret weapon of any master of the low-and-slow cooking method. You see, as the dry rub pulls moisture out of the meat, what it leaves in its place is flavor.

Lastly, we’ll dress the pork with some flavorful braised and roasted vegetables, as well as make a sauce from the same liquid we used to braise the meat. Basically, you’re making an entire meal in one pot, which also saves a lot of time.

Oh, and if you have leftovers, fear not because sitting in the braising liquid overnight will only further intensify the flavors.

The video tutorial is packed full of hints and tips to cook the perfect Fall-Off-The-Fork Braised Pork Shoulder.

Ingredients You’ll Need:

The rub:

1 tbsp garlic granules

1 tsp cumin