BBQ Sauce Braised Pork Shoulder. Put the onions, bay, thyme, garlic and fennel seeds in a large flameproof casserole dish. Season the meat liberally, then nestle it into the tin. Remove from the oven and, once cooled slightly, place the pork on a tray or in a container.

BBQ Sauce Braised Pork Shoulder My secret weapon is always to smoke them for the last , getting the meat with extraordinary depth and smokiness. This Stout Braised Pulled Pork with BBQ Sauce will give you the most tender, moist, and flavoursome pulled pork you've probably ever had. It's incredibly difficult to screw up, and you'll get a noteworthy sense of accomplishment for turning a large chunk of pork shoulder into tender shreds of juicy meat. You can have BBQ Sauce Braised Pork Shoulder using 12 ingredients and 6 steps. Here is how you cook that.

Ingredients of BBQ Sauce Braised Pork Shoulder

  1. You need 3-3.5 pounds of boneless pork shoulder cut into 1.5-inch cubes.
  2. You need 1.25 teaspoons of kosher salt.
  3. You need 1/2 teaspoon of black pepper.
  4. You need 1/2 teaspoon of onion powder.
  5. It’s 1/2 teaspoon of garlic powder (not garlic salt).
  6. It’s 2 teaspoons of oil.
  7. Prepare 1 of medium onion, peeled and cut into 1/4-inch strips.
  8. You need 4 cloves of garlic, peeled and lightly crushed.
  9. You need 1 cup of BBQ sauce.
  10. It’s 1/2 cup of water.
  11. It’s of optional: 1 to 2 Tablespoons brown sugar if you like your BBQ sauce on the sweeter side.
  12. It’s of optional: 1 to 2 Tablespoons apple cider or distilled white vinegar if you have a sweet sauce & like your BBQ sauce tangy.

Place the meat on a plate and pour the pan juice (there will be plenty) into a saucepan. To the pan juices add the ketchup, mustard, Worcestershire and brown sugar. Bring to a simmer until reduced. Oil the grill and place the pork shoulder on the cooler side of the grill (over the water tray) skin side up.

BBQ Sauce Braised Pork Shoulder step by step

  1. Season the pork shoulder cubes with the salt, pepper, onion powder, and garlic powder. I like to sprinkle the seasonings over the entire area of the meat so it starts out already well distributed before I give it a few tosses to make sure it's even more evenly distributed. (I also like to just do this right on the cutting board after cutting and save myself a dirty dish.).
  2. In a large pot, bring your oil up to medium high heat and sear the pork on two opposite sides for 3 to 4 minutes per side, or until golden brown..
  3. Add in the onion, garlic, BBQ sauce and water (and/or brown sugar and/or vinegar if you choose), give the mixture a couple of stirs, and cover completely until you hear the mixture boiling (should be 5 to 7 minutes)..
  4. At that point, turn the heat down to medium low, give the braise a couple of stirs, and simmer, completely covered, for 30 to 35 minutes, stirring occasionally. If you can scrape any burnt solids from the bottom of the pot during this process, your heat's a little too high, and you should adjust it down slightly..
  5. Remove the lid and continue to simmer for another 15 to 20 minutes to allow the liquids to reduce and concentrate in flavor, stirring occasionally. About halfway into this last simmer period is when you should taste and adjust the seasoning for more salt and/or spices if you like. This will give the added seasoning time to meld. Always increase salt and spices in small amounts – you can always add, but you can't subtract..
  6. We like this with mashed potatoes or potato salad. Enjoy! :).

With a charcoal BBQ this might take an hour or more as the coals need to be a uniform grey colour; when they are, add the wood to add the smoky flavour and let the temperature settle. Mix the rest of the ingredients to make a dry rub. It is also wonderful made with more water and served over mashed or baked potatoes. Donal's pulled pork recipe is perfect for a crowd and easy to make. For BBQ pork, mix a little liquid back into pork, along with BBQ sauce to taste, heat and serve hot on buns with pickled red onions and extra sharp Cheddar Cheese.

source: cookpad.com