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braised hawaiian pork shoulder

Northwestgal avatar
Recipe by
Vickie Parks
@Northwestgal
Renton, WA

This can be served with mashed parsnips and celery root, or it's also good served this over rice, quinoa, or risotto, all with good results.

►
yield 4 serving(s)
prep time 15 Min
cook time 2 Hr 45 Min
method Roast

Ingredients For braised hawaiian pork shoulder

  • 1 Tbsp
    brown sugar
  • 2 tsp
    red hawaiian sea salt (or kosher salt)
  • 2 tsp
    paprika
  • 1 tsp
    black pepper
  • 1/2 tsp
    ground cumin
  • 1/2 tsp
    ground coriander
  • 1 1/2 lb
    pork shoulder or boston pork butt
  • 1/4 c
    canola oil, divided
  • 1 sm
    onion, chopped
  • 3-inch
    fresh ginger, sliced
  • 4 clove
    garlic, crushed
  • 1 c
    pineapple juice
  • 2 c
    low-sodium chicken broth or stock
  • SPECIAL EQUIPMENT NEEDED
  • butcher's twine

How To Make braised hawaiian pork shoulder

  • 1
    In a small bowl, combine the brown sugar, Hawaiian salt, paprika, cumin, coriander and black pepper.
  • 2
    Cut the pork into 4 equal portions, then tie each cut with some butcher's twine. Lightly sprinkle each piece with 1 1/2 teaspoons of the spice mixture.
  • 3
    Preheat the oven to 300°F.
  • 4
    Heat 3 tablespoons canola oil in a large onen-proof Dutch oven or stockpot over medium heat. Sear each cut of pork on all sides, then transfer them to a plate. Add the remaining 1 tablespoon canola oil to the same pot along with the onions, ginger, and garlic. Sauté for 2 minutes. Add the pineapple juice and chicken stock, and return the pork to the pot. Cover put the pot into the oven to braise until the pork is fork tender, about for 2 1/2 hours.
  • 5
    Remove the pork from the pot, and arrange the pieces on a baking sheet. Sprinkle each piece with the remaining 1/2 teaspoon of the spice mixture and put them under a low broiler until their tops are brown and crisp but not burned, about 2 minutes. Transfer the pork to a serving platter and serve with a drizzle of braising liquid.
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