I always hear about pork shoulder in regards to braising, but as lamb shanks, short ribs and the like are easier to find, never sought out pork shoulder.
Well over the weekend I braised 7 pounds for a family dinner and my god, what a fantastic cut of meat. A little pricey for pork shoulder (a laughable $4/lb.), but just wine and veg. stock (of all things) along with some bay leaf and oranges, in a low low oven for 10 hours or so and goodness it was fine.
How are you all preparing your pork shoulder?
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