Braised Pork Shoulder

Braised Pork Shoulder

Ever since I had a braised pork shoulder at my brother’s house, I became obsessed with trying to create a recipe that came close. This all around is a pretty simple recipe that blends the sweet and delicious notes of caramelized onions with an extra stout gravy and is perfect for a weekend dinner.

Tools:

Dutch Oven

Ingredients:

• 1 Bone in Pork Shoulder or Butt (the size varies a little between each pack. Mine was about 6lbs)
• 1 Tbsp Garlic Powder
• 1 Tbsp Onion Powder
• 1 Tbsp Salt
• 1 Tbsp Black Pepper
• 1 Tbsp Smoked Paprika
• 1 Tbsp Brown Sugar
• 1 14.9oz Can Extra Stout Guinness
• 2 Large White Onions Sliced

Directions:

1. Start by heating your oven to 350°F.
2. While your oven is heating, heat your dutch oven on the stove on medium heat and caramelize your onions. After 20 minutes, remove your onions and set aside.
3. Mix together your seasonings and rub on your pork shoulder.
4. Sear on both sides then remove from the heat.
5. Add onions to the bottom of your dutch oven and place your pork on top. Pour in your Guinness and cover.
6. Place in your heated oven and cook for 3 hours.
7. If you want to make a tasty gravy, remove your pork shoulder from the liquid after done and whisk in 1/4 Cup flour.
8. You can either slice it or pull it.
9. Serve with mashed potatoes and roasted vegetables.
10. Enjoy!