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Cook1 hr 15 mins
I had this boneless pork shoulder--it was on sale, and my husband bought a whole bunch. Not a whole lot of variety out there for braised pork shoulder recipes--I think there are about 4 recipes recycled on the whole internet, lol. I looked and didn't find any that I had all of the ingredients for, so I took some stuff out of the fridge and cupboards came up with this one. It's really easy, and delicious.
- 3 tablespoons oil
- 2 1⁄2-3 lbs boneless pork shoulder, trimmed and cut into almost bite-size cubes
- 3 bulbs shallots, sliced
- 6 cloves garlic, minced
- 1⁄2 cup low sodium soy sauce
- 1⁄4 cup white wine
- 1 1⁄2 teaspoons fresh ground ginger
- 1⁄2 teaspoon five-spice powder
- 1⁄8-1⁄4 teaspoon cayenne pepper
- 1⁄4 cup apricot preserves
- 1⁄4 cup orange marmalade
- 2 tablespoons hoisin sauce
- 1⁄2 cup chicken broth
- cooked white rice, for serving with,if desired
- Heat oven to 275°.
- For the sauce--In a bowl, mix the garlic, soy sauce, wine, ginger, 5 spice powder, cayenne, apricot preserves, marmalade, hoisin and broth--set aside.
- Heat 2 tbsp of oil in a skillet or dutch oven with a lid, that is also oven-safe.
- Saute the pork until browned, then remove to a plate.
- Add the last tbsp of oil to the pan, and saute the shallots for about 2 minutes.
- Add the meat back to the pan, then stir in the sauce mixture.
- Bring to a simmer, cover, and place the pan in the oven.
- Bake for 1- 1 1/2 hours, until meat is tender and falls apart easily.
- Serve over white rice, if desired.