Braised pork shoulder
Make this braised pork ahead of the party for a dinner that will not disappoint.
SERVES
6
TO
7
Ingredients
- 1 pork butt approximately 2 kilograms, cut into 4 equal pieces (free range hormone free if possible)
For the rub:
- 1/4 cup brown sugar
- 2 tablespoons sea salt
- 3 tablespoons smoked paprika
- 1 tablespoon cumin
- 1 tablespoon black pepper
- 1 tablespoon chili powder
- 1 tablespoon garlic powder
- 1/4 teaspoon ground clove
- 1/2 teaspoon cinnamon
- 1 teaspoon cayenne pepper
For part two:
- 1 liter vegetable stock
- 1 32 ounce can of whole tomato
- 1/2 cup raw can sugar
- 1 head of garlic cloves peeled and smashed
- 1 large sweet onion fine diced
- 2 pieces star anise
- 1 stick cinnamon
- 2 bay leaves
Directions
- Mix all ingredients (except for pork) in a bowl until evenly combined.
- Rub mixture evenly over the four pieces of pork wrap with cling film and refrigerate for 8 to 24 hours.
For part two:
- Place pork on the bottom of an oven safe pot followed by the rest of the ingredients.
- Be sure to only use enough stock to cover the pork.
- Save the rest and serve in a glass with lots of ice, if you find the pop doesn't cover the pork just add a little water.
- Bring the pot to a boil, then turn to a gentle simmer and put lid on the pot.
- Cook on medium low for about two hours or until the pork starts to pull apart (you can also cook in a 350 degree oven for about three hours; or in a slow cooker for six to eight hours)
- Remove the pork from the liquid and set aside.
- Reduce the liquid by half.
- If desired the pork can be finished in the oven under the broiler for ten minutes or on a BBQ for that charred effect.
- Slightly shred the pork and serve as do it yourself wraps with the reduced sauce, lettuce leaves, pickled vegetables, fresh cilantro, fresh basil, sliced jalapeño and hoisin sauce.
