Pork Braise

September 27, 2012 by Kenmore

Chef David Blonsky


preparation time
0 mins

cook time




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

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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