1 Video | Photo: Braised Hawaiian Pork Shoulder Recipe
Ingredients
- 1 tablespoon brown sugar
- 2 teaspoons red Hawaiian sea salt or kosher salt
- 2 teaspoons paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon freshly cracked black pepper
- 1 1/2 pounds pork shoulder or Boston pork butt
- 1/4 cup canola oil, divided
- 1 onion, chopped
- 1 (3-inch) piece ginger, sliced
- 4 cloves garlic, smashed
- 1 cup pineapple juice
- 2 cups chicken stock or broth
Directions
Special Equipment: Butcher's twine
In a small bowl, combine the brown sugar, Hawaiian salt, paprika, cumin, coriander and black pepper.
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.
Preheat the oven to 300 degrees F.
Heat 3 tablespoons canola oil in a large Dutch oven 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. Saute for 2 minutes. Pour in 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.
Remove the pork from the Dutch oven 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.
Serve the pork with the Mashed Parsnips and Celery Root, if desired.
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By EverydayGourmet
Pittsburgh, PA
on October 11, 2012
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A keeper for sure! I skip the coriander and cumin and rank up the S&P. I usually roast half a shoulder for a family of 4. The butcher gladly cuts and packages it for me. Try it with the following recipe for pineapple stuffing. Sounds different, but is out of this world! PS: Brian, love absolutely all of your recipes!
PINEAPPLE STUFFING
5 cups King's Hawaiian bread, cubed
1/4 cup butter, room temp.
1 cup sugar
4 eggs, beaten
1 cup canned crushed pineapple, drained
Cream the butter and sugar. Mix in the eggs and crushed pineapple on low just until combined. Fold in bread. Pour into greased 8x8 glass pan. Bake uncovered one hour at 350. For a larger serving, 1 ½ this recipe and bake in a 9x13 pan.
By ebfilpes
Cutler Bay, FL
on March 18, 2012
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This has been the most delicious and unique pork dish I have made. My family and guests loved it. Very tender. We dd not have the parsnip and celery root for the mashed parsnip and celery root side dish, but we followed the recipe with potatoes and was very good. I will try again with the recommended main ingredients.
By isl_11625306
on January 09, 2012
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I tried this recipe today; was expecting more flavor from the meat, but something was missing. Maybe not enough salt to my liking. However, the sauce was yummy and I loved the pinneaple flavor that went along with the meal. Overall, it was a good recipe; but if I make it again, I would make a few changes. Maybe salt and pepper the meat separately from the mixture; and leave out the cumin.
Read all 11 reviews