Braised Hawaiian Pork Shoulder Recipe

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Braised Hawaiian Pork Shoulder

Vickie Parks

By
@Northwestgal

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.


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Serves:

4

Prep:

15 Min

Cook:

2 Hr 45 Min

Method:

Roast

Ingredients

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 small
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

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: Hawaiian/Polynesian
Other Tag: Quick & Easy