With the season changing our household is starting to crave comfort food. This Chinese Braised Pork Shoulder is certainly that. Chunks of pork shoulder simmered with a few aromatics and soy make the pork tender and flavorful. Our kitchen smelled like a real Chinese restaurant. I am not talking about an American Chinese takeout place, but the traditional places we get a roast duck and pork. The smell is so comforting.
This dish is pretty traditional and I have followed the same methods. For instance, when braising, the meat is boiled for a few minutes first. This helps to remove all the impurities and gook on the meat for a cleaner sauce/gravy. I thought about skipping this step, but the more research I did, the more I learned how important it was. I did make this dish my own by using pork shoulder instead of the traditional pork belly. Also, this dish is made ahead. The meat is cooked and chilled overnight and heated back up. There is a Chinese story about a mother cooking this dish for her son and he didn’t come home when she thought he would, so she heated it back up several times while waiting for him. This resulted in the most tender unctuous pork. Who am I to argue with tradition!
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Also, there are few ingredients that you may have to seek out, like the cassia and Shaoxing wine. Cassia is not a traditional cinnamon that we are used to. It is more like a bark. If you can’t find it, traditional cinnamon or canela (Mexican cinnamon) will work. Shaoxing wine is a traditional Chinese cooking wine, and I would not leave this out. Same goes for the Dark Soy sauce, it gives the sauce its reddish color. It’s a must in this recipe! You should be able to find both at any Asian grocery store. Once you have these ingredients, you will be able to Chinese braise any meat you want, so it’s worth finding the right ingredients. This dish is best served with plain white rice and preferably a simple green. I highly recommend sticking with the tradition, the pork is very flavorful, so simple sides are the best compliment.
Chinese Braised Pork Shoulder
Author: Dominique Cook
Serves: 4
Ingredients
- 2 1/2 pounds of pork shoulder
- 1 2" (25g) piece of ginger, skin on
- 1 scallion, white part only
- 1 tbsp neutral flavored cooking oil (canola, grapeseed etc.)
- 1 star anise
- 1 small piece of cassia bark or cinnamon stick
- 3 tbsp Shaoxing wine
- 2 1/2 cups hot water
- 1 3/4 tbsp light soy sauce
- 1 1/2 tbsp dark soy sauce, plus 1-2 tsp
- 2 1/2 tbsp sugar
Instructions
- Cut the pork into 1 1/2'' cubes and place into a pot. Cover the pot with cold water and bring to a boil over high heat. Boil for 2 minutes. Drain and rinse the meat under cold water. Allow to drain.
- Smash the ginger and scallion gently with a rolling pin to loosen the fibers.
- Add the oil to a Dutch oven, or heavy bottom pot over high heat. Once hot, add the ginger, scallion, star anise, and cassia and stir-fry briefly until they smell aromatic about 2 minutes. Add the pork and fry for another 2-3 minutes or until the meat is barely golden. Splash the Shaoxing around the edges of the pan. Add the hot water, light soy sauce and 1 1/2 tbsp of the dark soy sauce, and the sugar. Bring to a boil, then cover, and reduce heat to low. Simmer for 1 hour, stirring occasionally.
- Pour into a glass bowl or pot. Allow to cool, then chill overnight. The next day, remove the layer of pale fat that has settled on the surface. Put the meat and jellied liquid back into the dutch oven and reheat gently. Then boil over a medium-high flame to reduce the sauce, stirring constantly. Remove and discard the ginger, whatever you can find of the spring onion, and spices. After 10-15 minutes, when the liquid has reduced by half, stir in 1 teaspoon of the dark soy sauce. Taste it. If it tastes like it needs more salt, add the remaining 1 tsp.
- Shortly before you are about to serve. Bring to a boil over medium-high heat and reduce the sauce to a dark sleek gravy. Then transfer to a serving dish. Serve with hot white rice and greens. If you have any leftovers, reheat with a little water.
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FAQs
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).
What is the shoulder of pork called what cooking method should you use? ›
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.
Is pork shoulder hard to cook? ›
Cooking a pork shoulder is practically fool-proof, but it does require time. The shoulder is a hard-working muscle and the meat is pretty darn tough. At a low, steady temperature, however, the gelatin in that tough shoulder melts and bastes the meat as it cooks. You can't rush it.
What part of the pig is pork butt? ›
Pork butt is a cut of meat that comes from the thicker section of a pig's shoulder and includes parts of the neck, shoulder blade and upper leg. It's a semi-tough cut of pork that contains a lot of connective tissue and fat marbling throughout; it's typically sold with the fat cap intact.
Does pork shoulder get more tender the longer you cook it? ›
Pork shoulder and ribs should be cooked for a long time at a temperature at or below 275°F until the meat is tender. For this reason, these cuts are often used in slow-cooker recipes because the slow cooker gently cooks the meat at a lower temperature for hours at a time.
What is the secret to tender pulled pork? ›
Pulled pork is perfect for the slow cooker. Cooking the pork low and very slow is the secret to the juiciest and most tender pulled pork.
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.
How long to cook a 20 pound pork shoulder in the oven? ›
For a whole shoulder it takes 1hr per pound – so expect a 17-18 hour cook.
What temperature do you cook a pork shoulder? ›
Pre-heat oven to 250F (121C). Roast pork shoulder for pulled pork in the oven for approximately 8-12 HOURS. Or until internal temperature reaches 190F (91C), rested to a final 195F (94C).
Should pork shoulder be cooked in a liquid? ›
A pork shoulder (Boston But or the picnic portion) does not need water. The pork will produce a lot of liquid as it cooks. Just cook it on low. Our tendency is to drown meats in a slow cooker and that's not necessary.
If they aren't fall apart tender, they usually are undercooked. Temperature is the key. I cook mine from 225°~250°, not by time, but by temp. I leave it sealed up in the kettle for at least the first 2 hours as long as temps are stable, and after 2 hrs., I rotate the butt 180° to make sure it cooks evenly.
How long does it take for pork shoulder to become tender? ›
Let the meat bubble away until it's fork-tender. (A fork will easily glide into the meat. For pork shoulder, this takes two to three hours.) Slices go well with potatoes, roasted vegetables or sandwiches.
What is another name for a pork shoulder? ›
The Difference Between Pork Butt and Pork Shoulder
| PORK BUTT | PORK SHOULDER |
|---|
| Also known as "Boston butt" | Also known as "picnic shoulder" or "picnic roast" |
| Well marbled with intramuscular fat | Typically has less intramuscular fat and marbling |
| Often sold with fat cap intact | Frequently sold with skin on |
2 more rowsDec 19, 2023
Pork shoulder makes up the whole front leg and shoulder of a hog. If you are shopping at the neighborhood grocery store, you can expect to find pork shoulder divided into two cuts. These two halves are the pork butt and pork shoulder, also referred to as the “Boston roast” and the “picnic roast.”
Can pork shoulder be used for pulled pork? ›
What is the best cut of meat for pulled pork? Pork shoulder is ideal for pulling purposes. It has an optimum fat content that yields to create tender, melty meat, but it's essential you cook it slowly to allow the protein to break down properly.
How do you fix pulled pork that is too tough? ›
You can slow cook it in a slow cooker or oven at a low temperature for several hours until it's fully cooked and tender. This will help break down the tough connective tissues and collagen in the meat, resulting in a succulent and tender pork belly.
How do you soften tough pork? ›
There are a few cooking methods that work well for tough pork chops. Braising is a great option, as it involves cooking the meat slowly in a flavorful liquid to break down the toughness. You can also opt for slow-cooking or using a pressure cooker, which will help tenderize the meat.
Why does my pork shoulder feel tough? ›
Yes, if you cook a pork roast for too long, it can become tough and dry. Pork is a delicate meat that should be cooked to an internal temperature of 145 degrees Fahrenheit to be safe to eat. If you cook it to a higher temperature, the meat can become dry and tough.
How do you fix tough pork? ›
You can slow cook it in a slow cooker or oven at a low temperature for several hours until it's fully cooked and tender. This will help break down the tough connective tissues and collagen in the meat, resulting in a succulent and tender pork belly. Braising: Braising is another method that works well for pork belly.
