Braised Pork Shoulder Recipe

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Braised Pork Shoulder

Contributed by: Melinda

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.

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

Preheat oven to 300
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.
Losely 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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