I had some beautiful pork shoulder, courtesy of Butcher Box in the freezer so I thought maybe I could will the weather to cool down by making something that screams autumn comfort food. (Ok, so maybe it’s still 95 degrees, but this dish was a HIT on The Adam Carolla Show and it can be a hit in your house too!)
Because I haven’t been braising for very long, I followed this amazing recipe from Our Salty Kitchen ALMOST to a tee, with only a FEW tweaks here and there.
- 4 lb boneless pork shoulder or pork butt
- 2-4 tbsp olive oil (or something with a high smoke point)
- 2 tbsp smoked paprika
- 2 tbsp kosher salt
- 2 tsp black pepper
- 1.5 tsp minced garlic, dried or fresh
- 1.5 tsp onion powder
- 1 tsp oregano
Heat the oven to 300 or 325 degrees, depending on oven strength.
Mix the salt, pepper, smoked paprika, minced garlic, oregano, and onion powder in a small bowl.
Cut pork into 4″ chunks and rub in seasoning mixture.
- Heat oil (medium-high) in heavy bottom pan or dutch oven and sear pieces on each side, about 4-5 minutes a side. (Don’t crowd the pan or the meat won’t sear properly. As Our Salty Kitchen suggests…do in batches!)
Add a 1/2 cup of water to the dutch over and put seared meat back in (feel free to crowd the bottom of the pan but try not to stack).
- Cook for 3-4 hours until meat has an internal temp of at least 145 degrees and is deliciously tender.
- You can either serve in whole pieces, shred with fork for pulled pork, or cut into smaller chunks for stew!
- The 4lbs of pork I used was a little too much for the size of my dutch oven so I put the remaining pieces in an oven safe porcelain pan with a lid. The results were far crunchier and better for a pork jerky recipe. It wasn’t bad, just less succulent and tender than using the dutch oven!
- Many recipes don’t call for searing but it is SO WORTH IT. It’ll add a nice crispness to the top and lock in the flavor in such a wonderful way!