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Braised pork shoulder

Make this braised pork ahead of the party for a dinner that will not disappoint. 



  • 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


  1. Mix all ingredients (except for pork) in a bowl until evenly combined.
  2. Rub mixture evenly over the four pieces of pork wrap with cling film and refrigerate for 8 to 24 hours.

For part two:

  1. Place pork on the bottom of an oven safe pot followed by the rest of the ingredients.  
  2. Be sure to only use enough stock to cover the pork.
  3. 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.
  4. Bring the pot to a boil, then turn to a gentle simmer and put lid on the pot.
  5. 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)
  6. Remove the pork from the liquid and set aside.
  7. Reduce the liquid by half. 
  8. If desired the pork can be finished in the oven under the broiler for ten minutes or on a BBQ for that charred effect.
  9. 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. 

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