2000s Recipes + Menus
Crisp Braised Pork Shoulder
Serves6
- Active time:30 min
- Start to finish:4 hr
March 2007
Pork all over Denmark is hauntingly tender. Ruggiero was particularly taken with the pork belly she tasted at the restaurant Gammel Mønt—crisp, but succulent and rich. To re-create these qualities, Ruggiero devised a version that requires minimal effort but promises stunning results: Pork shoulder is braised first, until it’s super tender, and then flash-seared for a golden crust. The aroma alone will convince you that this unorthodox technique is entirely worthwhile.
- 1 (4 1/2-lb) solid piece boneless pork shoulder (not lean; from picnic side; see cooks’ note, below)
- 2 teaspoons salt
- 1 tablespoon olive oil
- 2 carrots, cut into 2-inch pieces
- 2 celery ribs, cut into 2-inch pieces
- 1 onion, cut into 2-inch pieces
- 2 Turkish bay leaves or 1 California
- 1/2 teaspoon black peppercorns
- 1/2 teaspoon juniper berries
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon coriander seeds
- 1/4 teaspoon cumin seeds
- 3 cups water
- 2 tablespoons vegetable oil
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Special equipment:
a wide 5- to 6-qt heavy pot with a tight-fitting lid
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Put oven rack in lower third of oven and preheat oven to 350°F.
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Pat pork dry and sprinkle all over with salt. Heat olive oil in pot over moderately high heat until hot but not smoking, then brown pork on all sides, about 10 minutes total. Transfer to a plate. Add carrots, celery, and onion to pot and cook, stirring occasionally, until browned, about 10 minutes. Return pork to pot, along with bay leaves, spices, and water, and bring to a simmer. Cover pot with lid, then transfer to oven and braise, turning pork over once, until center is tender but not falling apart when pierced with a paring knife, 2 1/2 to 3 hours.
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Transfer pork to a cutting board and keep warm, loosely covered with foil. Pour braising liquid through a sieve into a bowl, discarding solids. Skim off fat and keep liquid warm, covered.
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Cut meat across the grain into 6 slices (each slice may break into 2 or 3 smaller pieces, depending on part of shoulder you have; discard string if necessary). Heat vegetable oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then sear pork slices in 2 batches, turning over once, about 3 minutes per batch. Transfer to plates as browned and spoon some braising liquid over pork. Serve with remaining braising liquid.
Cooks’ notes:
- Pork can be braised (but not seared) 1 day ahead and cooled completely, uncovered, then chilled (in pot with braising liquid), covered. Remove solidified fat, then reheat, covered, over moderately low heat, about 30 minutes before searing. Searing the pork gives the tender meat a crisp outer edge, but if you’re short on time, feel free to omit this step—the pork will still be delicious.
- If you are unable to get a solid piece of pork shoulder, your pork will have loose flaps; in that case, tie the meat together with kitchen string.
- Keywords
- melissa roberts,
- maggie ruggiero,
- pork,
- regional specialty
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