Smoky Braised Pork Shoulder
This is really good! The original recipe called for orange juice, but the first time I made this I didnt have any in the house so I used apple cider. To me, apples and pork just BELONG together. Smoked salt isnt something I keep in my pantry, so I used regular kosher salt. To get the smoky flavor, I rubbed the roast with liquid smoke just before sprinkling on the spice mixture. I was a little timid about serving pork topped with shaved chocolate to my DH, so I left that out. However he really liked this dish, so I may try the chocolate topping at some point. The left-overs were great served on warm crusty rolls with the braising liquid au jus.
This is really good! The original recipe called for orange juice, but the first time I made this I didnt have any in the house so I used apple cider. To me, apples and pork just BELONG together. Smoked salt isnt something I keep in my pantry, so I used regular kosher salt. To get the smoky flavor, I rubbed the roast with liquid smoke just before sprinkling on the spice mixture. I was a little timid about serving pork topped with shaved chocolate to my DH, so I left that out. However he really liked this dish, so I may try the chocolate topping at some point. The left-overs were great served on warm crusty rolls with the braising liquid au jus.
- 1 teaspoon ground cinnamon
- 2 tablespoons unsweetened cocoa powder
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons smoked paprika
- 1/2 teaspoon freshly ground pepper
- 3 tablespoons canola oil
- 2 cups apple cider
- 2 onions chopped
- 4 teaspoons smoked salt
- 1 teaspoon crushed cumin seeds, or ground cumin
- 6 pound pork shoulder roast, or boneless pork butt roast
- 7 cloves garlic smashed
- 4 cups reduced-sodium chicken stock or broth
- 3 ounces 62% to 65% cacao dark chocolate bar
- italian parsley snipped
- Carbohydrate 112.90175 g
- Cholesterol 0 mg
- Fat 49.293705 g
- Fiber 22.5276504743099 g
- Protein 13.141085 g
- Saturated Fat 6.8256355 g
- Serving Size 1 1 recipe (3633g)
- Sodium 44.75325 mg
- Sugar 90.3740995256901 g
- Trans Fat 2.58546199999999 g
- Calories 839 calories
Step-by-step
- Preheat oven to 300 degrees F. In a small bowl combine the smoked salt, paprika, cumin, cinnamon, and pepper. Lightly sprinkle pork with the spice mixture, then sprinkle with the 2 tablespoons cocoa powder.
- In a large Dutch oven heat the oil over medium heat. Brown pork on all sides; transfer to a platter. Add onions and garlic to pan; cook for 2 minutes. Add orange juice, the 3/4 cup cocoa powder, and 4 cups chicken stock. Return pork to pan, completely submerged. If not completely submerged, add more stock.
- Cover and place in oven. Braise for 3 1/2 to 5 1/2 hours, until the pork is fork tender.
- Remove the pork from Dutch oven to a serving platter. Shave dark chocolate on pork. For sauce, strain the braising liquid then return liquid to pan. Boil, uncovered, over high heat for 10 minutes to concentrate flavors. Sprinkle pork with parsley. Pass sauce with pork.
Why is the meat still tough after three hours in the oven? Heat transfer inside a heavy-bottomed Dutch oven relies on thermal mass and even radiation, meaning thin pots create hot spots that scorch cocoa powder and sugars during the initial sear. Cast iron or heavy enameled cast iron is mandatory here because it maintains a steady 300 degrees F environment without scorching the thick braising liquid.
Searing pork shoulder requires drying the exterior surface completely with paper towels before applying the spice rub. Moisture on the meat creates steam, preventing the Maillard reaction needed to build savory depth on the crust. Oil must shimmer before the roast goes in, ensuring immediate contact transfer that browns the protein efficiently.
Submergence is the primary trap cooks fall into when braising large cuts. Liquid must reach at least halfway up the six-pound roast, and the pot requires a tight-fitting lid to trap steam; otherwise, the top of the meat dries out and oxidizes. Add extra chicken stock immediately if the initial volume leaves the upper portion exposed.
Straining and boiling the braising liquid for ten minutes over high heat reduces the water content rapidly, concentrating the dissolved gelatin and cocoa solids into a glossy sauce. Skim excess fat from the surface before reducing if the sauce tastes overly heavy.
