Slow-Cooked Pork Shoulder with Smoky Paprika
This slow-cooked pork shoulder is a testament to the magic of time and low heat, transforming a humble cut into a fork-tender masterpiece. Infused with the warm, smoky notes of paprika, each bite melts in your mouth, releasing a symphony of rich, savory flavors that deeply satisfy. The braising liquid reduces into a luscious, aromatic sauce that clings to the succulent pork, creating a deeply comforting and satisfying experience that feels like a warm culinary embrace. This dish evokes the rustic charm of a hearth-cooked meal, promising profound flavor with minimal effort and making it an unforgettable centerpiece for any gathering.
Ingredients
- •500g pork shoulder
- •15 ml olive oil
- •5g salt
- •2g black pepper
- •5g paprika
- •500 ml water
Instructions
- 1
Cut pork shoulder into large, roughly 5 cm cubes. Pat them thoroughly dry with paper towels to ensure a good sear.
- 2
Season the pork cubes generously on all sides with salt, black pepper, and paprika, ensuring an even coating.
- 3
Heat olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Sear the pork cubes in batches until deeply browned on all sides, about 3-4 minutes per side. Remove seared pork and set aside.
- 4
Deglaze the pot with a small amount of water, scraping up any browned bits from the bottom with a wooden spoon. These bits add immense flavor to the sauce.
- 5
Return all seared pork to the pot. Add enough water to come halfway up the sides of the pork cubes.
- 6
Bring the liquid to a gentle simmer, then reduce heat to low. Cover the pot tightly and braise for 2.5 to 3 hours, or until the pork is incredibly tender and easily pulls apart with a fork.
- 7
Periodically check the liquid level during braising and add a little more water if needed to prevent drying out, ensuring the pork remains submerged.
- 8
Once cooked, remove the pork from the pot. If desired, reduce the remaining braising liquid over medium-high heat until it thickens slightly into a rich sauce. Shred the pork with two forks and mix it back into the reduced sauce before serving warm.
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