Chinese Braised Pork Shoulder - Recipe by Cooks and Kid (2024)

FAQs

Is it better to roast or braise pork shoulder? ›

Because pork shoulder is considered to be a tougher cut of meat, it benefits greatly from a “low and slow” cooking process, such as braising, to really bring out its flavor, richness, and tenderness.

Unlike the more lean tenderloin and chops, pork shoulder is an incredibly forgiving cut of meat. It becomes more tender as it cooks and benefits from a lengthy cook time, so even if it stays on the heat a few minutes too long, you won't suddenly end up with something dry or rubbery.

It plays a starring role in famous dishes like pulled pork, and it's an easy option for filling tacos or stuffing sandwiches. Regardless of how you choose to prepare it, this cut is at its best when cooked low and slow — with flavorful herbs and spices.

For a Smaller Pork Shoulder Roast

Roast the pork for 20 minutes, then turn the heat down to 250°F and continue to cook for 4 to 7 hours until the middle of the roast registers 180°F on an internal thermometer, and as you slide the thermometer in you can feel that the meat is very tender throughout.

You can braise in whatever combinations of liquids that you like: red wine, balsamic vinegar, apple cider, or even milk. Just make sure that the meat you're braising is only partially submerged (if it's fully submerged, you're technically stewing, which is a slightly different process).

But you don't need to sear meat in order to generate tons of savory flavor in a slow braise. You can (and will) achieve a deeply satisfying meal without the hassle of searing and splattering oil all over your stovetop.

Preheat oven to 425 degrees F for 15 minutes. Place the roast in the oven and immediately reduce the temperature down to 200 degrees F. Roast for about 4 hours or until the meat is falling-apart tender (cooking time will vary depending on the size of the roast).

Cover tightly. Place the roast in the oven and immediately turn the heat down to 200°F (95°C). Roast without opening the oven door for about 5 hours, until the meat is so tender that it pulls apart easily. If the meat does not pull apart easily, cover, and return to the oven and roast 30 minutes more.

This could be your favorite pork shoulder rub, or you can always make your own. A simple blend of garlic powder, salt, and pepper will do the trick just fine. Moist and cold meat absorbs more smoke, so after your meat is seasoned, refrigerate it until you're ready for the smoker.

Pork shoulder goes by several names at the grocery store including picnic roast, Boston butt, blade roast, and pork butt. Common cooking methods for pork shoulder include braising, smoking, roasting, grilling, and slow cooking. Cook pork shoulder on low for 6-8 hours or high for 4-5 hours.

How many hours does it take to cook a pork shoulder? ›

Set the meat on a rack set into a roasting pan. Roast for 20 minutes, and then reduce the heat to 325 degrees F. Continue to cook until an instant-read thermometer inserted into the shoulder reads 185 degrees F, about 4 hours. Remove the pork from the oven and let stand until cool enough to handle, about 30 minutes.

Both come from the shoulder of the pig, but pork butt is higher on the foreleg, while pork shoulder is farther down. As relatively tough and fatty cuts, both benefit from long, slow cooking methods such as roasting, stewing, and braising. But the cuts are different enough that we generally prefer pork butt.

How do you make pork soft and tender? Soak your pork in a salt-based brine before cooking it using your desired method. Pork chops need to soak between 12–24 hours, an entire pork tenderloin needs to soak for 6–12 hours, and an entire pork loin requires 2–4 days of soaking.

Cooking the pork low and slow makes it incredibly tender. If you'd prefer to make this in the oven, see our oven pulled pork recipe.

Pork shoulder and butt contain tons of fat that keeps the meat juicy and soft when cooking. Your meat could not shred properly if you attempted to smoke a leaner cut, such as tenderloin. The issue of the meat bark is another issue.

First and foremost, braising uses both moist and dry heat, while slow roasting strictly uses dry heat. Braising requires a liquid, such as a stock, wine, or tomato sauce. The liquid not only helps tenderize the meat but also creates a flavorful sauce as it cooks.

Braising meat at a low and slow time makes it super tender. Check the amount of liquid and add more to the pan if necessary so the meat doesn't dry out. It's done once the meat can easily be pulled apart using a fork.

As the meat is cooked to a temperature of 160 degrees F, the collagen breaks down and turns into gelatin, making the meat tender and flavorful. However, if the pork is cooked too long, it may become dry and hard instead of tender.

Cook the pork shoulder in a 275° F oven, or on the grill over indirect heat, until the internal temperature reaches 180° F to 190° F—about 6 hours. The meat should be very tender and easily pull away from the bone.