Pork Braise

Chef David Blonsky


preparation Time
0 mins

cook Time
0 mins


677 per serving


  • 2 Spanish onions, chopped
  • 2 large carrots, peeled and chopped
  • 4 stalks of celery, chopped
  • 12 ounces tomato paste
  • 2 bottles of dark beers
  • 3 bay leaves
  • 1 whole jalapeno
  • 2 ounces pork dry rub
  • water, to cover
  • pork shoulder, rubbed and seared
  • 4 tablespoons olive oil


Step 1

Pre-heat oven to 250 degrees Fahrenheit

Step 2

Heat medium braising pot with oil and allow to begin to smoke.

Step 3

Add onion and sauté for 3-5 minutes until golden brown. Add carrots and celery seasoning with the dry rub. Cook for another 5 minutes, then add in tomato paste and cook for 3 minutes.

Step 4

Deglaze with beer, add in bay leaves and pork shoulder, cover with water and cover with lid or aluminum foil.

Step 5

Place pork in oven and braise for 8 hours or until fork tender.

Step 6

Remove pork, allow to cool to the touch, and shred with 2 forks. Keep pork moist by adding some of the braising liquid until ready to serve.

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