Slow-Braised Pork Shoulder with Savory Aromatics
Experience the ultimate comfort with this slow-braised pork shoulder, a dish where time and simple aromatics transform humble ingredients into culinary gold. The pork emerges incredibly tender, falling apart with the slightest touch, bathed in a rich, deeply savory sauce that is intensely flavorful. The gentle simmering coaxes out profound umami notes, while bay leaf and whole peppercorns infuse the meat with a subtle, complex warmth. This dish evokes a sense of home and tradition, a true labor of love that rewards patience with an unforgettable, soul-satisfying meal, leaving you yearning for more.
Ingredients
- •500 grams boneless pork shoulder
- •15 ml olive oil
- •5 grams salt
- •3 grams black pepper
- •1 bay leaf
- •5 whole black peppercorns
- •2 grams dried oregano
- •2 grams garlic powder
- •2 grams onion powder
- •500 ml water
Instructions
- 1
Pat the pork shoulder dry with paper towels. Cut it into two roughly equal portions for easier braising.
- 2
Season the pork generously all over with salt, black pepper, dried oregano, garlic powder, and onion powder.
- 3
Heat the olive oil in a heavy-bottomed Dutch oven or oven-safe pot over medium-high heat.
- 4
Sear the seasoned pork pieces on all sides until deeply golden brown, about 3-4 minutes per side. Remove the pork from the pot and set aside.
- 5
Deglaze the pot with a splash of water, scraping up any browned bits from the bottom.
- 6
Return the pork to the pot. Add the remaining 500 ml of water, ensuring the pork is mostly submerged. Add the bay leaf and whole black peppercorns.
- 7
Bring the liquid to a gentle simmer, then reduce the heat to low, cover the pot tightly, and braise for 2.5 to 3 hours.
- 8
Check the pork for tenderness. It should be easily shredded with a fork. If not, continue braising for another 30 minutes to an hour, checking periodically.
- 9
Once tender, remove the pork from the pot and shred it using two forks. Discard the bay leaf and whole peppercorns.
- 10
Return the shredded pork to the pot with the braising liquid, stirring to combine and coat the meat. Serve warm.
- 11
Optional: A final pinch of black pepper for enhanced aroma.
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