Last Updated on January 17, 2024
Braising is a method of cooking large cuts that results in fall-apart tender pork with a small amount of effort and a little time.
It takes a little bit of work to sear the meat and to prep the accompanying vegetables and braising liquid. However, once you get the first part of the method completed, then all you need to do is place the pork in the braising liquid with the savory veggies and cook for a few hours in the oven.
In this video, we’ll break down how to:
- Prepare and sear large cuts of pork—pork butt, pork tenderloin, or a pork loin roast
- Create a mirepoix—carrots, celery, and onions—for braising
- Make a great braising liquid using cider (beer, wine, stocks, and other liquids can also be used)
Follow these steps for a tender, fall-apart braised pork:
- Preheat the oven to 275°F.
- Pat the pork dry and season both sides with salt and pepper.
- Create the mirepoix by chopping up the vegetables.
- Add oil to a preheated Dutch oven and sear all sides of the pork—2 to 3 minutes per side.
- Once seared, set the pork aside. In the same pot, add the mirepoix and sear for a few minutes, and then add the braising liquid—as well as a spoonful of tomato paste.
- Place the pork butt back into the Dutch oven and add some more braising liquid.
- Let the liquid simmer and then place the Dutch oven—covered—into the oven for about 2, until the pork is fall-apart tender.
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