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Active Time
30 min
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Total Time
4 hr
猪肉在丹麦是温柔的让人难以忘怀。Ruggiero was particularly taken with the pork belly she tasted at the restaurant Gammel Mønt—crisp, but succulent and rich. To re-create these qualities, Ruggiero devised a version that requires minimal effort but promises stunning results: Pork shoulder is braised first, until it's super tender, and then flash-seared for a golden crust. The aroma alone will convince you that this unorthodox technique is entirely worthwhile.
Ingredients
Makes 6 servings
Special Equipment
Step 1
Put oven rack in lower third of oven and preheat oven to 350°F.
Step 2
Pat pork dry and sprinkle all over with salt. Heat olive oil in pot over moderately high heat until hot but not smoking, then brown pork on all sides, about 10 minutes total. Transfer to a plate. Add carrots, celery, and onion to pot and cook, stirring occasionally, until browned, about 10 minutes. Return pork to pot, along with bay leaves, spices, and water, and bring to a simmer. Cover pot with lid, then transfer to oven and braise, turning pork over once, until center is tender but not falling apart when pierced with a paring knife, 2 1/2 to 3 hours.
Step 3
Transfer pork to a cutting board and keep warm, loosely covered with foil. Pour braising liquid through a sieve into a bowl, discarding solids. Skim off fat and keep liquid warm, covered.
Step 4
Cut meat across the grain into 6 slices (each slice may break into 2 or 3 smaller pieces, depending on part of shoulder you have; discard string if necessary). Heat vegetable oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then sear pork slices in 2 batches, turning over once, about 3 minutes per batch. Transfer to plates as browned and spoon some braising liquid over pork. Serve with remaining braising liquid.
•Pork can be braised (but not seared) 1 day ahead and cooled completely, uncovered, then chilled (in pot with braising liquid), covered. Remove solidified fat, then reheat, covered, over moderately low heat, about 30 minutes before searing. Searing the pork gives the tender meat a crisp outer edge, but if you're short on time, feel free to omit this step—the pork will still be delicious.
•If you are unable to get a solid piece of pork shoulder, your pork will have loose flaps; in that case, tie the meat together with kitchen string.
Leave a Review
Reviews (17)
Back to TopDelicious! Three changes: (1) I didn't use juniper berries; (2) Instead of water I used 3 cups of dark lager; and (3) I skipped the crisping because, after 3 1/2 hours of braising it simply melted in my mouth. Sooooo good!
HappieFoodie
Williams Lake, B.C. Canada
2/23/2015
Made according to recipe and was not overly impressed with the result. I was hoping for more flavor in the meat. I did add a little cider vinegar to the au jus after removing the fat and reduced it slightly. I just think there are more flavorful ways to serve this cut
cerisepamplemousse
Eastern Massachusetts
2/2/2014
我就会给这个3.5我可以,absolutely fantastic. Some minor changes: apple cider for the water and reduced the cooking temp to 300 for 3 hours. Not really sure I will bother with the 'crisping' of the meat save for the fat as I was quite happy with both the texture and flavour as it was but this is definitely a keeper. I've been raving about it for a week now.
bigv
Canada
1/11/2014
This is fantastic exactly as written. I made the entire "Danish Modern" menu for a dinner party and all got rave reviews.
lucyandmopsie
NorthJersey
7/28/2013
The thing that makes this recipe great is the spice mix. Even without juniper berries it resulted in a lip-smacking meal. (We also substituted cheap white wine for the water. Easy to do these days with a "2 buck Chuck" in the fridge.) Where we will change the recipe up in the future is the temperature. 350 is a too high and results in the meat cooking too fast in a bubbling broth. We will try 250 degrees next time, at a longer cook time. Regardless, this is a keeper and it's going into my epicurious recipe box.
MenuFriendly
San Francisco
2/26/2012
I made this true to the recipe, despite relative concern over the time/temp disputes in the reviews. Cooked at 350 for 2 hours (2.75lb roast) and it came out amazingly moist and tender. Crisping the slices at the end worked well, and helped to render some extra fat that was still on the meat. It was also nicely seasoned. Subtle flavors, but it made for a nice platform to use the leftovers in a different way. All in all a versatile and successful recipe!
Anonymous
Portland, OR
11/30/2011
This is so good even my kids, who usually don't like anything new, enjoyed it. Flavorful and oh so tender. I added potatoes when it went into the oven.
hornsmith
Glenside, PA
9/12/2011
Nice Recipe. Instead of water use apple cider or orange juice. If you want a more carnitas-like experience add orange juice and coke cola (don't use diet coke). The addition of allspice is also a good variation. The cooking temp is just plain wrong for this meat and braising. 200 for 5 hours, or 220 for 4 hours.
zozopelli
6/10/2011
Since finding this recipe a couple of years ago while on a hunt for cheaper cuts of meat, I have made it innumerable times with many variations. TIPS: 1.Cook in oven WITHOUT a lid; otherwise it will never brown properly. 2. Begin checking for done-ness after 1 1/2 hours; I find it's usually done in 1 1/2 to 2 hours. 3. Make it your own by replacing the vegetables: I like mine best with garlic, cinnamon sticks, peppercorns, and fresh fennel. 4. Don't skimp on the salt. Really.
AndreaJ2
Seattle, WA
1/10/2010
Really easy. The pork cooked up nice and tender...like pot roast. No real flavor to the sauce or pork for that matter.
Anonymous
San Mateo, CA
4/2/2009
I'm a new cook,so I will review this recipe...Not anything else. My family really loves this,and I work late's so I leave this for my husband to finish and he loves it. It is a nice meal instead of him boiling some raviolis I have even done it alittle different at times adding garlic to the carrot ,celery and onion also have added potatoes to the pot for the final cooking hrs. I'm not a great cook just having fun trying new recipes,but this one is easy and a must try!!!!!!!!
781newcook
1/13/2009
I made this almost exactly per the recipe but with only 2.5 lbs of boneless shoulder blade roast. It ended up quite tasty, but two hours of braising at 350 degrees resulted in a little too much disintegration to effectively complete the browning step. On the positive side, all the braising dissolved almost all of the large veins of fat, to my disbelief.
mdk2
Washington, DC
12/27/2008
Done exactly as published at 350 deg. is not a big deal as the high amount of collagen in this portion of the animal responds well to the temp. and the water will not reach that high of a temperature anyway.The water is there to surround the meat in a moderate, moist heat. 250-350 braise is common in most kitchens I've worked in and this one comes out fine at home if you follow directions. I say try it at several temps and make up your own mind. My clients loved this one and asked me to add it to their favorites list.
Anonymous
Napa
1/9/2008
It's true--long and low is always best for this cut (and beef pot roast). No biggie--I always extrapolate when reading a recipe. I cook pork shoulder at 200 degrees then broil at the end--perfection!
Anonymous
Fullerton, CA
3/15/2007
I am with you Cook From El Paso. People coming to this site to criticize should just save it and write a book. As for me I enjoy learning new techniques. There is more than one way to skin a cat!
Anonymous
Napa, CA
3/8/2007
