Best Braised Pork Butt With Cabbage Sausage And Mustard Recipes

BRAISED PORK SHOULDER

Braised Pork Shoulder image

Provided by Anne Burrell

Time 3h45m

Yield 8 servings

Number Of Ingredients 15

Ingredients

2 tablespoons coriander seeds, toasted
2 tablespoons cumin seeds, toasted
One 4-pound boneless pork picnic shoulder, sliced in half along the grain
Kosher salt
Extra-virgin olive oil
1 fennel bulb, sliced
1 large onion, sliced
Pinch crushed red pepper
4 cloves garlic, smashed and finely chopped
2-inch piece fresh ginger, peeled and finely grated
2 cups dry white wine
1/4 cup Dijon mustard
3 bay leaves
1 bundle fresh thyme
3 to 4 cups chicken stock

Steps:

Using a spice grinder, grind the coriander and cumin seeds until they are a fine powder.
Preheat the oven to 375 degrees F.
Sprinkle the pork shoulder with the ground spices and salt, then tie each piece so they cook evenly.
Coat a Dutch oven with olive oil and bring to a high heat. Brown the first pork on all sides. Remove the pork from the pan and reserve. Ditch the fat in the pan and give a few drops of new oil. Repeat with the second pork and remove.
Lower the heat to medium and toss in the fennel and onions and season them with salt and a sprinkle of crushed red pepper. Cook the onions and fennel until they are soft and very aromatic, 7 to 8 minutes. Add the garlic and ginger and cook 2 to 3 minutes longer.
Add the wine and reduce by half. Stir in the mustard and add the bay leaves and thyme. Return the pork to the Dutch oven and add stock to the pan until it comes halfway up the side of the pork. Add salt if needed. Bring the liquid to a boil, cover and put the Dutch oven in the preheated oven.
After 1 hour, turn the pork over and add more liquid to the pan if the liquid level has gone down. Cover and return to the oven for 1 hour.
Turn the pork back over and return to the oven without the lid and cook for 45 more minutes. The liquid should concentrate.
Remove the pan from the oven, remove the pork and reserve for 15 minutes, tented with aluminum foil. Skim any excess fat from the pan and reduce the pan juices, if needed.
Slice the pork and serve with onions, fennel and juices.
Wine Pairing Suggestion: Pinot Grigio

BRAISED PULLED PORK SHOULDER

Braised Pulled Pork Shoulder image

Homemade Texas barbecue sauce and dry rub give this pulled pork incredible flavor. Searing in a Dutch oven followed by cooking in the oven at a low temperature makes for moist, tender meat every time.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Number Of Ingredients 10

Ingredients

8 to 10 pound bone-in Boston butt pork shoulder
3 tablespoons packed light-brown sugar
Coarse salt and freshly ground black pepper
2 teaspoons paprika
1/2 teaspoon dry mustard
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
2 tablespoons vegetable oil
Texas Barbecue Sauce, heated
Potato buns, for serving

Steps:

Place pork shoulder on a large parchment-lined baking sheet. In a small bowl, combine brown sugar, 2 tablespoons salt, 1 teaspoon black pepper, paprika, dry mustard, cumin, and cayenne. Rub pork with spice mixture, being sure to cover all sides. Cover and refrigerate at least 2 hours and preferably overnight.
Preheat oven to 325 degrees.
Remove pork shoulder from refrigerator and bring to room temperature, about 30 minutes. Pat dry with paper towels. Heat a large Dutch-oven over medium-high heat and add vegetable oil. Add pork shoulder to Dutch-oven and sear, turning, until golden brown all over, about 4 minutes per side.
Add 2 cups of water to Dutch-oven and position pork shoulder fat-side up, and cover. Transfer to oven and cook until meat shreds easily with two forks, 5 to 6 hours. Baste with pan juices every hour.
When cooked, remove from Dutch-oven and shred meat with two forks. Serve meat on buns with barbecue sauce.