This braised pork shoulder recipe is one of our family favorites, especially when the evenings begin to get cooler and you want something comforting to warm you up from the inside out. I try to incorporate bone broth into my diet as much as possible, and it makes the most amazing sauce. Bonus – your whole house will smell like magic!
Braised Pork Recipe By Shauna Gilbert
- 2 – 16 oz pork shoulder steaks
- 1/2 teaspoon himalayan sea salt
- 1 tablespoon pork lard (or avocado oil)
- 2 teaspoons fresh thyme, chopped
- 1 large onion, sliced
- 2 garlic cloves, thinly sliced
- 1 tablespoon apple cider vinegar or fresh lemon juice
- 1 1/2 cups chicken bone broth (or enough to fill halfway up the side of the pork).
If you would like to make your own Bone broth, follow this recipe.
- Preheat oven to 300 degrees.
- Salt the pork shoulder on both sides.
- In large stainless steel pan, over med high heat melt the pork lard.
- When slightly smoking, add pork and sear on both sides, about 2 minutes per side.
- Turn heat to medium and add the onions, garlic, thyme, apple cider vinegar, and chicken stock (make sure onions are covered by stock).
- Return to a boil, cover and place in oven.
- Braise covered for about 50 minutes. Then remove cover and continue braising (topping up stock if its too low) another 45 minutes until stock is almost completely reduced and “sticky”.
- The pork should be fork tender, and if you prefer it juicier, don’t reduce quite as much. Serve with your favorite roasted vegetables or my fave is mashed sweet potatoes.
Notes: This recipe is so versatile. I love to shred the pork and use in tacos, over polenta or to fill my gluten free gyoza.