ASIAN BRAISED PORK SHOULDER

5 from 3 votes

ASIAN BRAISED PORK SHOULDER

This is my favorite way to cook pork shoulder! It's juicy, flavorful, and so incredibly easy. It’s also cost-effective and can easily feed a crowd!

Prep Time15

Cook Time4 30

Total Time4 45

Servings:

Author: Olivia Adriance

Ingredients

3-4 pounds pork shoulder, bone-in or boneless
Salt and pepper to generously season
½ cup coconut aminos or tamari (see note)
¼ cup rice vinegar
¼ cup coconut sugar
3 cloves garlic, minced
2-inch knob ginger, minced
1 tablespoon fish sauce

For Serving

Rice
Kimchi
Cilantro
Green onions
Limes
Chili oil (optional)

Instructions

Preheat your oven to 325°F.
In a small jar or bowl, whisk together the coconut aminos, rice vinegar, coconut sugar, garlic, ginger, and fish sauce.
Add the pork to a casserole dish and season on both sides with salt and pepper. I like to leave the fat side up as this keeps the pork from drying out).
Pour the sauce mixture over the pork, cover with a lid (or foil if your dish doesn't have a lid), and roast in your preheated oven for 4 hours, checking at 3 ½ hours to see if the meat is tender and ready to shred.
Remove from the oven and increase the heat to 425°F.
Shred the meat using two forks, tossing the meat in the rendered juices. If you prefer, you can remove some of the fat. Just be sure to leave about ½-inch of juice for the meat to continue roasting in.
Return the meat, uncovered, to the oven and roast for about 20 minutes until the ends are golden brown but not dried out.
Remove from the oven and toss the meat in the juices once again.
Serve over rice with kimchi, green onions, cilantro, lime juice, and a little chili oil.
ENJOY!

Notes

If using tamari or soy sauce in place of coconut aminos, add ¼ cup of honey. Don’t salt your pork as generously as coconut aminos are sweeter and less salty than tamari and soy sauce.

Nutrition