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Braised Pork Shoulder
Pork shoulder with a bone in cooks very nicely in the oven this way. I calculate 1 hour per pound give or take 30 minutes.
What you need
- 1 - 5 lb bone in pork shoulder (boston butt)
- 1 cup beer
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2-3 tbl minced fresh rosemary leaves
- 2 tsp kosher salt
- Fresh ground black pepper
How to make it
- Preheat oven to 300º
- Spread chopped onion over the bottom of a 9 x 14 x 3 inch baking dish. Rub garlic all over pork. Sprinkle everything with salt and pepper and pour beer around the sides of the pork.
- Loosely cover pan with foil and bake for 5 hours. Remove and gently lift pork (which will now be falling apart) from the sauce
- Set pork aside in a bowl until cool enough to handle.
- Pour pan juices into a fat separator
- When fat has risen to top, remove and reserve defatted sauce.
- Remove bone and fat from meat and break into large chunks - this will most likely happen as you're removing the fat
- Pour a bit of the pan juices over the meat to moisten
- Place defatted juices into a saucepan and bring to a low boil. Simmer until sauce has reduced by half.
- To reheat meat and serve, return to oven and warm uncovered for 20 minutes or at 375º 30 minutes or until crispy on top. Turn and crisp other side if desired.
- Serve pork with reduced sauce and a salad or over cooked cabbage or rice.
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