Slow Cooker Braised Pork Shoulder

By Chef Phillip Schaaf

The pork shoulder is my favorite cuts of meat. Not only is it extraordinarily tasty, it’s also easy to enjoy for a weeknight meal with the family.

When it comes to cooking pork shoulder, slow and steady wins the race every time, but once it’s cooking it doesn’t require much attention. This is a low maintenance recipe with just a few steps of prep. Most of the work is done for you while you’re at work or running errands.

Get cooking!

1. Start by choose your cooking vessel

The easiest method is let a slow cooker do all of the work.  If you don’t have one, though, don’t rush out to buy one just for this recipe. The oven will work just fine—especially if you have a heavy enameled cast iron or stainless steel pot with a lid, preferably a 5.5 or 6 qt sized pot. It’s also good to preheat your pan before getting started. Turn on the slow cooker at least 20-30 minutes before adding the ingredients. If you’re using the Dutch oven, it will be preheated from the searing of the pork and aromatics.

2. Second, prep the pork

Though, honestly, this step is quite minimal. But seasoning in advance, especially for slow cooking, can help ensure that the meat will stay juicy throughout the cooking process.

For the sake of integrity of the flavor in the shoulder, we’re going keep this pretty simple. For each pound of meat, mix 1 T each of salt and brown sugar together, then rub the pork down with this mixture and refrigerate it overnight.

3. The next step is all about flavor development.

A good sear or caramelization of the meat is key to building a deep, full-bodied flavor. Along with the this, you’ll need some aromatics and a bit of liquid to add to the slow cooker, or Dutch oven pan—fresh herbs, onions, garlic, fennel, maybe some halved tomatoes, whatever your taste preference may be. The liquid can come in just about any form—stock, soda, vinegar, ketchup or mustard, soy, Worcestershire, honey, you name it.

Obviously, we don’t want to kitchen sink a whole bunch of ingredients into a slow cooker and cross our fingers, hoping it will turn out.

Don’t over do it. Keep it simple, and maximize flavor

Use ingredient combinations that you enjoy, and that you are used to working with. Instead of water, use stock or soda.

Don’t add anything that doesn’t contribute to the overall deliciousness of the end results.

Last, but most definitely not least, is timing.

A slow cooker, on the low setting will take up to 12 hours to cook a good sized pork shoulder. On high, it might take 4-6 hours.

Timing the meal around errands or work schedules may mean that it’s best to start the meal first thing in the morning, or maybe even the night before. Figure out what is going to work best with your schedule and plan accordingly.

For the oven braised shoulder

Setting it on 225 degrees will take 6-8 hours to be completely tender and shreddable.

Eat in any setting

This is an extremely versatile recipe that could be served on flimsy paper or Fine China. Throw the shredded pork on a bun with some slaw and BBQ sauce or serve it alongside roasted vegetables and brown buttered gnocchi.

No matter how you dress it up or down, there will be plenty to enjoy in the company of others.