Fall-Off-the-Fork Braised Pork Shoulder

Looking to channel your inner chef? Are you bored with your go-to recipes? We’re here to help and provide inspiration for new meals you can make at home with Vinous in the Kitchen. Led by Eric Guido, Vinous’ resident Italian wine critic and also a professionally trained chef, Vinous in the Kitchen is a series of delicious recipes you can easily prepare at home. Through his video tutorial and accompanying article, Eric will guide you through each recipe step-by-step, offering useful tips and techniques, as well as ideas on wine pairings. Find the bottles on Delectable, and make sure to share your own favorite pairings. A Fall-Off-The-Fork Braised Pork Shoulder is on the menu today. Buon appetito! ------------------------------------------------------------------------------------------------------ Low and Slow is the name of the game. When I search to see how other cooks prepare braised pork shoulder, it amazes me how many home chefs rush the process and miss out on the fall-off-the-fork goodness that a perfectly braised pork shoulder should deliver. It took me a long time to bend my brain around the fact that the more connective tissue a piece of meat has, the longer it should cook. However, the temperatures need to be low, and the type of cooking should include moist heat. In fact, there are many chefs that will bring the oven temperatures down even further than I do and braise for hours on end. Why? Because pork shoulder, also referred to as pork butt, is a lot like a brisket or a primal leg cut; it’s well-muscled through heavy use, but the meat is also extremely flavorful. What we need to do to get at that flavor is to break down the tissue that holds the meat together, hence the fall-off-the-fork tenderness that you get when it’s cooked properly. To take things to another level, I also start this recipe the night before I cook it with a dry rub, the secret weapon of any master of the low-and-slow cooking method. You see, as the dry rub pulls moisture out of the meat, what it leaves in its place is flavor. Lastly, we’ll dress the pork with some flavorful braised and roasted vegetables, as well as make a sauce from the same liquid we used to braise the meat. Basically, you’re making an entire meal in one pot, which also saves a lot of time. Oh, and if you have leftovers, fear not because sitting in the braising liquid overnight will only further intensify the flavors. WATCH THE FULL VIDEO TUTORIAL HERE THE INGREDIENTS YOU’LL NEED: The rub: 1 tbsp garlic granules 1 tsp cumin 1 tsp paprika (sweet or smoked) 1 tsp magic mushroom powder 1 tsp salt The braise: 3 - 3 1/2 lbs. boneless pork shoulder (pork butt) – If using bone-in, increase cooking time by one hour. 1 onion (quartered) 3-4 carrots (chop to bite size pieces) 3-4 stalks of celery (chop to bite size pieces) 5 garlic cloves 4 cups stock 1 tbsp apple cider vinegar 2 sprigs of rosemary Salt and pepper to taste SUGGESTED WINE PAIRINGS: Mature Sangiovese - Featured: 2001 Il Poggione Brunello di Montalcino Young Sangiovese - Featured: 2018 Il Poggione Rosso di Montalcino Syrah - Featured: 2016 Domaine Combier Crozes Hermitage Clos Des Grives Chardonnay - Featured: Featured: 2017 Domaine Pierre Boisson Bourgogne Blanc THE PROCESS: THE DAY BEFORE 1. The day before you plan to braise the pork shoulder, assemble the rub in a bowl. 2. Place the pork shoulder on a cutting board, and with a sharp knife, trim away any excess fat. You want to keep a layer of fat on the pork shoulder, but trim down any thick pieces. 3. Sprinkle the rub over the pork shoulder, and rub it into the meat, making sure to get a consistent covering. 4. Wrap the pork shoulder in plastic and place it in the refrigerator overnight. THE PROCESS: THE NEXT DAY 5. The following day, take your pork shoulder out of the refrigerator about 1 hour before you plan to start cooking (about five and a half hours prior to when you want to serve your meal). Place it on the countertop uncovered. You’ll notice that the rub has pulled a lot of juices from the meat, which is to be expected. 6. Set your oven to preheat at 250 degrees. Place a heavy gauge stainless steel pot, roasting pan, or Dutch oven over a medium-high flame, and allow it to heat. Also, have a plate or aluminum foil-covered sheet pan ready on the side. 7. Season the pork shoulder liberally with salt and pepper and pour a small amount of cooking oil (avocado or grapeseed oil works well) over the pork shoulder, and rub it in with your hands. 8. Place the pork shoulder in the cooking vessel and sear for about two minutes on each side. 9. Once done, remove the meat from the pot and place on the plate or sheet pan you have on the side. 10. Immediately add your vegetables to the pot. Stir around to dislodge any cooked-on pieces of fond. The vegetables should sweat for about two to three minutes. 11. Add your pork shoulder back to the pot, and pour your stock in around it. You want the stock to come up about halfway around the pork shoulder. 12. Bring this mixture up to a simmer, then place your rosemary sprigs on top of the pork shoulder. 13. Cover the pot with a lid or tightly-fitted piece of aluminum foil and place into the middle of your oven, which should be fully preheated to 250 degrees. Set your timer for 1 ¾ hours. 14. When the timer goes off, remove the pork shoulder from the oven. Gently turn it over in the pot, then place it back into the oven for another 1 ¾ hours. 15. Once completed, remove the meat from the oven and increase the oven temperature to 300 degrees. 16. Move the pork shoulder to a cutting board to rest for 30 minutes, lightly covered in aluminum foil. 17. Move the braised vegetables from your pot onto a foil-lined sheet pan with a rack and then place back into the oven. 18. Next, ladle the braising liquid through a chinois, fine mesh sieve or cheesecloth, then into a fat separator, and allow it to cool for ten minutes. 19. Once cooled, pour the braising liquid into a sauté pan over a medium flame, making sure to leave any of the separated fat out of the mix. The goal is to reduce by half. 20. Once your pork shoulder has fully rested, remove the vegetables from the oven and place them around the rim of a serving platter. 21. Using a sharp carving knife or electric carving knife, slice your pork shoulder into your desired portion sizes and move them to the platter as well. 22. Ladle the reduced sauce over the meat and vegetable garnish with fresh rosemary and serve.

Tenuta Il Poggione

Brunello di Montalcino Sangiovese 2001

Lovely rustic and aged Brunello that showed nicely but was lacking acidity. Not much power or punch left. Still good with beef — 3 months ago

Serge liked this

Pierre Boisson

Bourgogne Blanc Chardonnay 2017

David T
9.2

I’ve been reading & hearing about this rising Burgundy star for awhile. It was time.

The first thing I would say about this bottling is it is still very young. A few years will improve it greatly.

While young, it rides the French Burgundy & Sonoma Chardonnay fence with great balance between the two. The wood use isn’t big, just more than I like at this point for burgundy. I think that will soften in time. They use about 20% new for their Bourgogne Chardonnay & 30% for their higher end whites.

The nose is cream soda with a touch of ginger. Green apple, pineapple, lime candy, elegant minerality, soft chalkiness, sea spray, sweet butter, vanillin, sweet volcanics, yellow lilies, spring flowers with a touch of cut greens.

The body is round with good viscosity. Really beautiful. Drinks like a nice Meursault. Cream soda with a touch of ginger. Green apple, pineapple, lime candy, white peach, hints of grapefruit with a touch of sugar, honeysuckle notes, elegant minerality, soft chalkiness, sea spray, sweet butter, vanillin, herbal characteristic, sweet volcanics, yellow lilies, spring flowers, fruit blossoms with a touch of cut greens. The acidity shows the strength of the vintage. The finish is; perfect balance fruit & earth, elegant with excellent polish that persists several minutes.

Get it while you can. They produce several wines and only make a total production of 3,000-4,000 cases depending on what the growing season brings.

Photos of; long shot of their Domaine, father and son winemaking team of Bernard and Pierre Boisson, a near perfect cluster of Chardonnay grapes and the family (Pierre, Bernard & Anne) tasting in their cellar.
— a month ago

Hermes, P and 37 others liked this
Dick Schinkel

Dick Schinkel

Top 👌

Höpler

Burgenland Grüner Veltliner 2018

Had with fatty pork shoulder, beautiful acid cut through. Delicious, crisp, drinkable. — 3 months ago

Tenuta Il Poggione

Rosso di Montalcino Sangiovese 2018

Delectable Wine
9.0

Vivid ripe fruit and earth tones create a wonderfully balanced expression, with smoky mineral depths on the palate, contrasted by waves of soft textured raspberry, spice, and a tension-filled finish that goes on and on. Dare I say a baby Brunello? $25.00 (Eric Guido, Vinous, April 2020) — 3 months ago

Daniel P., P and 35 others liked this

De Fermo

Concrete Montepulciano d'Abruzzo 2018

Juicy black fruit and tons of earth a touch reductive but overall yummy and perfect for another lock down meal this time pasta with braised pork! — 3 months ago

Daniel P., Severn and 14 others liked this

R. López de Heredia

Viña Tondonia Reserva Rioja Tempranillo Blend 2006

Soft, silken goodness! Old Rioja is one of my guilty pleasures. Tobacco, leather, medium weight. Age has only partially completed its work... acid/ fruit balance .... tannins are resolving, sharp notes are becoming round and supple. This wine sings with roast pork shoulder. — 2 months ago

Matt, Shay and 4 others liked this

Bénédicte & Stéphane Tissot

Patchwork Chardonnay 2017

Matté
9.2

First wine of 2020! (not including Charles Heidsieck ‘06, Bérèche Brut Reserve & Macle ‘09 after midnight on NYE).
Drank on New Year’s Day with roast pork shoulder, spiced gammon, roast potatoes, apple sauce and a cider & onion gravy.
No tasting note but the wine was in great shape with that lovely saline tangy finish and worked very well with the meat and crackling.
— 6 months ago

Daniel P., Josh and 1 other liked this

Domaine Combier

Clos des Grives Crozes-Hermitage Syrah 2016

Clos des Grives never lets you down!
A beautiful wine, so much more than what you might expect from a Crozes Hermitage (although I love’em usually). Syrah at its best. A very balanced mix of the tough, spicy, leathery side of the grape with a ton of fruit, super soft and super round. This could make you think you are in Côte Rotie. Consistently a wine I love, across the vintages...
— 5 months ago

Piattelli Vineyards

High Altitude Cafayate Torrontés 2017

Haskell’s $16, used in recipe and paired with braised pork and mushroom dish. Just slightly sweet. — 2 months ago

Zach Hanson
with Zach

Domaine de Triennes

St Auguste Vin de Pays du Var Red Blend 2016

Cab/Syrah. I love that this is a powerful muscular dark fruited wine, yet shows an elegance & finesse not often seen in sub $20 bottlings. Enjoyed with a pork shoulder ragu which brought this alive even more. Dark plummy fruit & cracked pepper all day. — 4 months ago

Arden, Austin and 32 others liked this