Martha Stewart’s Ultimate Guide to Perfectly Braised Pork Shoulder
Martha Stewart is known for her impeccable cooking skills, and her recipe for braised pork shoulder is no exception. Here is a step-by-step guide to creating a mouthwatering dish that will impress your guests.
Choosing the perfect cut of meat
The key to a successful braised pork shoulder is selecting the right cut of meat. Look for a shoulder roast with a good amount of marbling, as this will ensure a tender and flavorful result.
Seasoning and searing
Before getting started, season the pork shoulder liberally with salt and pepper. Heat a large dutch oven over medium-high heat and sear the meat on all sides until golden brown. This step is essential for locking in the juices and creating a beautiful crust.
Creating the braise
After searing the meat, remove it from the pot and set it aside. In the same pot, cook onions, carrots, and garlic until softened. Add in herbs like thyme and rosemary, as well as a splash of red wine for added depth of flavor. Return the pork shoulder to the pot and cover it with chicken or beef broth.
Perfectly braising
Cover the pot with a tight-fitting lid and transfer it to a preheated oven. Let the pork shoulder braise for several hours, until the meat is fork-tender and falling off the bone. The low and slow cooking process is essential for achieving a melt-in-your-mouth texture.
Finishing touches
Once the pork shoulder is done cooking, remove it from the oven and let it rest for a few minutes before slicing. Serve the meat with the braising liquid as a flavorful sauce, and garnish with fresh herbs for a finishing touch.
With Martha Stewart’s expert tips and techniques, you can create a perfectly braised pork shoulder that will have everyone coming back for seconds. Follow this guide for a show-stopping dish that is sure to impress even the most discerning guests.