Hey everyone, it is me again, Dan, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, bbq sauce braised pork shoulder. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
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BBQ Sauce Braised Pork Shoulder is one of the most well liked of current trending meals in the world. It’s appreciated by millions daily. It is simple, it’s fast, it tastes delicious. BBQ Sauce Braised Pork Shoulder is something which I’ve loved my whole life. They are fine and they look fantastic.
To begin with this recipe, we must prepare a few components. You can have bbq sauce braised pork shoulder using 12 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make BBQ Sauce Braised Pork Shoulder:
- Get 3-3.5 pounds boneless pork shoulder cut into 1.5-inch cubes
- Prepare 1.25 teaspoons kosher salt
- Make ready 1/2 teaspoon black pepper
- Prepare 1/2 teaspoon onion powder
- Get 1/2 teaspoon garlic powder (not garlic salt)
- Prepare 2 teaspoons oil
- Make ready 1 medium onion, peeled and cut into 1/4-inch strips
- Take 4 cloves garlic, peeled and lightly crushed
- Get 1 cup BBQ sauce
- Take 1/2 cup water
- Prepare optional: 1 to 2 Tablespoons brown sugar if you like your BBQ sauce on the sweeter side
- Prepare optional: 1 to 2 Tablespoons apple cider or distilled white vinegar if you have a sweet sauce & like your BBQ sauce tangy
If the meat has a fat cap, leave it on—you can remove it later. Place the pork in a large plastic I use enough BBQ sauce in my pulled pork so that no extra sauce is needed on the sandwiches. Even so, some folks like the spread their bread with. bedtime. Not only that, but using a sous vide cooker to cook pork shoulder can allow you to achieve textures you can't get with traditional cooking Who knows, we may even want to cook sous vide pulled pork just because we have sous vide cookers and we must play with them.
Instructions to make BBQ Sauce Braised Pork Shoulder:
- Season the pork shoulder cubes with the salt, pepper, onion powder, and garlic powder. I like to sprinkle the seasonings over the entire area of the meat so it starts out already well distributed before I give it a few tosses to make sure it's even more evenly distributed. (I also like to just do this right on the cutting board after cutting and save myself a dirty dish.)
- In a large pot, bring your oil up to medium high heat and sear the pork on two opposite sides for 3 to 4 minutes per side, or until golden brown.
- Add in the onion, garlic, BBQ sauce and water (and/or brown sugar and/or vinegar if you choose), give the mixture a couple of stirs, and cover completely until you hear the mixture boiling (should be 5 to 7 minutes).
- At that point, turn the heat down to medium low, give the braise a couple of stirs, and simmer, completely covered, for 30 to 35 minutes, stirring occasionally. If you can scrape any burnt solids from the bottom of the pot during this process, your heat's a little too high, and you should adjust it down slightly.
- Remove the lid and continue to simmer for another 15 to 20 minutes to allow the liquids to reduce and concentrate in flavor, stirring occasionally. About halfway into this last simmer period is when you should taste and adjust the seasoning for more salt and/or spices if you like. This will give the added seasoning time to meld. Always increase salt and spices in small amounts - you can always add, but you can't subtract.
- We like this with mashed potatoes or potato salad. Enjoy! :)
Wrap in plastic wrap and refrigerate for at least one hour and as long as overnight. Unwrap pork and place in a roasting. After ordering their braised Korean Pork Tacos twice now, I realized I could easily make these at home and eat them whenever I want. Smoked Pork Shoulder With Beer Marinade, BBQ Rub, and Recipe for BBQ Sauce. smoked pork shoulder with molasses barbecue sauce As apartment-dwellers grilling with a tiny grill on the balcony of a building we knew from personal experience to be flammable, our adventures.
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