Slow & Steady Miso Braised Pork Shoulder | My Lavender Blues

Step 1

For the dry brine, mix sugar and salt together in a bowl.

Step 2

Next pat dry the pork shoulder and cover with the sugar/salt mixture patting it in and then tightly wrapping it in plastic wrap.

Step 3

Refrigerate up for 4 hours or overnight (the best way)

Step 4

Next remove pork from fridge and let sit for 30 minutes at room temperature

Step 5

Set oven to 300 F.

Step 6

In a large skillet with a lid (if not you may use foil here) heat up over medium high heat and add your fat.

Step 7

Next take your shoulder, unwrap, pat it dry with paper towels and brown it on all four sides in the skillet, about 30-45 seconds per side.

Step 8

Remove pork and set on the side until ready to use.

Step 9

With skillet still on medium-high heat add your stock, miso, soy, garlic and ground ginger. Bring to a boil and then lower to a simmer.

Step 10

Add your pork shoulder back in.

Step 11

Turn off heat and cover shoulder w lid and place into the oven (may use foil here if need be).

Step 12

Place in oven for 3 hours covered.

Step 13

Once 3 hours pass, uncover your pork and remove from oven. Ladle over some of the stock and place back in oven for another 3 hours, ladling over more stock every 45 minutes or so.

Step 14

Remove from oven and let sit for 10 minutes.

Step 15

TEAR IT APART AND SHE'S READY TO GO.

Step 16

*For the picture I served it over rice and topped with sesame seeds and parsley. I completely forgot about the pickled vegetables I had waiting in my fridge and consumed this before I remembered. You can eat it like this, or JAZZ IT UP.