Caroline Fernandez is the busy mom of three children (aged 5-15) and creator of Parent Club. As a popular family blogger, Canadian author, and freelance writer – Caroline specializes in family and lifestyle features.
This braised pork shoulder recipe has high flavour for low cost. Pork shoulders are often overlooked cuts of meat but when cooked low and long (low temperature for a long time) the results are simply delicious.
Looking for a sure-fire crowd pleaser? Braised pork is it! Not only will you want to add this to your family dinner repertoire, you’ll want to add it to your next potluck menu.
It’s also a great prep and forget meal. The “work” is in the 15 minutes of prep time when you are cutting vegetables and searing the pork shoulder. After that, you pop in it the oven and forget it while it simmers slowly for three hours. Easy breezy. And completely tasty.
Prep time: 15 minutes
Cook time: Stovetop – 6 min (3 min searing per side) | Oven – 3 hours
- 1 pork shoulder – 2 to 3 kg (5 to 6 lbs)
- 1 tbsp olive oil
- Salt and pepper
- 2 medium sized white or yellow onions (rough cut)
- 2 cloves of garlic (peeled and whole)
- 340 g (1 bag of mini-carrots) cut carrots (rough cut)
- Dijon mustard (enough to cover pork)
- 2 cups (500 ml) beer or ale (or substitute with stock)
- 1/2 cup (120 ml) BBQ sauce (chicken & pork)
- Preheat oven to 325 degrees.
- On stove top, heat olive oil in non-stick pan.
- Sprinkle pork shoulder with salt to taste. Place pork shoulder (salted side down) on hot pan and sear for 3 minutes. Salt the other side of the pork shoulder. Then, turn and sear other side for 3 min.
- Cut carrots and onions. Peel garlic cloves.
- In a roasting dish (or braising pan) place carrots, onions, and garlic.
- Transfer pork shoulder from non-stick pan and place seared pork shoulder on top of vegetables in roasting pan.
- Spread Dijon mustard on top of pork (covering the top in mustard).
- Pour beer into roasting pan.
- Add 1/2 cup of BBQ sauce into beer mixture (use a spoon to mix it in).
- Cover roasting pan with tight-fitting lid. If you don’t have a cover, use a double layer of aluminum foil over top of the roasting pan.
- Place roasting pan in oven for 3 hours.
- Remove from oven. Remove lid. Using two forks – pull pork apart.
- Best served with rice or noodles.
Leftovers (if there are any) can be stored in an airtight container in the refrigerator. This braised pork recipe is family tested and kid approved!