Braised Pork

Pork shoulder browned, then braised gently with aromatic vegetables and water until it's meltingly tender and easy to pull apart. Long, slow cooking is the whole trick: it breaks a tough, collagen-rich cut down into soft, succulent meat bathed in its own savory juices, with nothing fancier than an onion, a carrot, and a little time.

Serves 4–6

Ingredients

• 2½ lbs pork shoulder, cut into 3–4 large pieces
• Salt and pepper
• 2 tablespoons neutral oil
• 1 large onion, roughly chopped
• 1 carrot, roughly chopped
• 1 celery stalk, roughly chopped
• 3 cups water
• 2 bay leaves

Braising

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The Most Forgiving Way to Cook Meat→

Method

Brown the pork

Heat the oven to 325°F and season the pork generously with salt and pepper. Heat the oil in a heavy pot over medium-high heat and brown the pork well on all sides, then remove and set aside.

Build the braise

Add the onion, carrots, and celery and cook, stirring, until softened, about 5–7 minutes. Return the pork to the pot and add the water and bay leaves — the liquid should come about halfway up the meat.

Braise and finish

Bring to a bare simmer, press a sheet of aluminum foil over the top of the pot, set the lid on top, and transfer to the oven. Cook 2 1/2–3 hours, until fork-tender. Taste the liquid and adjust salt before serving.