Braised Pork Shoulder

The Method for Braised Pork Shoulder

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1. Heat the oven to 160°C / 320°F (140°C / 285°F fan). Rub the pork with the salt and pepper.

   Mark done

2. Heat the oil in a heavy casserole over medium-high heat. Sear the pork for 4 minutes per side until deeply browned, then lift it out.

   Mark done Start 4 min timer

3. Add the onions, apples and garlic and cook for 5 minutes. Pour in the stock and vinegar, scraping up the browned bits, and add the bay leaves.

   Mark done Start 5 min timer

4. Return the pork, cover tightly and cook in the oven for 3 hours, until a fork slides in and twists easily.

   Mark done

5. Rest for 15 minutes, then shred the meat and moisten it with the cooking juices.

   Mark done Start 15 min timer

What Can Go Wrong

1. Salt the pork the night before for a deeper seasoning, if you have time.
2. If the pork is still firm at 3 hours, give it another 20 minutes.
3. Skim the fat from the juices before spooning them over.
4. Do not cut the meat until it has rested, or the juices run out.

If You're Missing Something

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Vegetable stock in place of the chicken stock makes this meat-free without changing the method, if that is what you need.

To Go With It

Mashed potato · Coleslaw · Soft rolls · Roast carrots

Leftovers

Keeps in the fridge for up to 4 days in its juices. Freezes for up to 3 months. Reheat gently in a covered pan.

Common Questions

The Numbers per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.