Hawaii's Share Your Table

Pork Shoulder with Fresh Herbs

Yields servings

Mains

Braised pork shoulder will be succulent and tender. You can season it simply with fresh herbs, use apple juice or beer to add another flavor dimension or employ Asian spices for a tasty entrée. Keep in mind that the more simply you season it, the more adaptable leftovers will be to use in other preparations.

• Pat the pork shoulder dry with paper towels. Sprinkle the salt and pepper all over the pork.
• Heat a heavy Dutch oven or casserole over medium high heat. Add the oil and heat for 30 seconds. Place the pork in the pot and allow it to brown for about 5 minutes. Turn the meat over and continue to brown on all sides, taking your time to achieve a nice brown, crisp crust all over.
• When the pork is nicely browned, add the chicken broth and herbs and bring it to a boil. Lower the heat so that the liquid is simmering – bubbles should barely break the surface.
• Cover the pot and continue to simmer the pork for about 2 hours. Or place the pot in a 325° oven. Check on it every 30 minutes or so and turn the pork over in the liquid.
• When the pork breaks apart easily with a fork, it is done. Remove the pork from the liquid and place it on a serving platter. Cover the pork with foil and keep warm.
• Using a spoon, skim off some of the fat at the top of the braising liquid and discard. Bring the liquid to a boil and reduce to about half. Taste and add salt and pepper if needed. Pour the liquid through a strainer into a serving bowl.
• To serve, slice the pork and serve with sauce.