Description
Experience the comforting flavors of Savory Braised Hawaiian Pork Shoulder, a tender and flavorful dish perfect for any gathering. This recipe features succulent pork shoulder slow-braised in a rich blend of tropical pineapple juice, aromatic spices, and savory chicken stock, resulting in melt-in-your-mouth meat with a caramelized finish. Ideal for serving with rice or as a hearty taco filling, this dish brings a taste of Hawaiian-inspired comfort to your table.
Ingredients
Scale
Meat and Seasoning
- 3 pounds Pork Shoulder (Boston butt can be used as a substitute)
- 1 tablespoon Hawaiian Salt (Regular sea salt works if needed)
- 1/4 cup Brown Sugar (Coconut sugar is a good alternative)
- 1 tablespoon Paprika (Smoked paprika lends an extra flavor)
- 1 teaspoon Cumin (Ground coriander can be substituted)
- 1 teaspoon Coriander
- 1/2 teaspoon Black Pepper
Cooking Ingredients
- 2 tablespoons Canola Oil (Olive oil is an alternative)
- 1 large Onion (Yellow or white onions are suitable, chopped)
- 1 tablespoon Fresh Ginger (Ground ginger can be used instead, minced)
- 4 cloves Garlic (minced)
- 1 cup Pineapple Juice (Orange juice can be substituted)
- 2 cups Chicken Stock (Vegetable stock can be used for a lighter option)
Instructions
- Preparation: Begin by preheating your oven to 300°F (150°C) and gather all ingredients. Cut the pork shoulder into four equal pieces and prepare for seasoning.
- Mix Spices: In a bowl, combine the brown sugar, Hawaiian salt, paprika, cumin, coriander, and black pepper to create your spice blend for seasoning the pork.
- Season Pork: Tie each pork shoulder piece with butcher’s twine for even cooking, then generously coat each piece with the prepared spice mixture, ensuring full coverage.
- Sear Pork: Heat canola oil in a large Dutch oven over medium heat. Add the pork portions and sear them until golden brown on all sides, then remove and set aside to retain juices.
- Sauté Aromatics: In the same pot, add the chopped onions, minced ginger, and garlic. Sauté these ingredients until fragrant and softened, about 3-4 minutes, to build the flavor base.
- Add Liquids and Return Pork: Pour in the pineapple juice and chicken stock, stirring well to combine with the sautéed aromatics. Place the seared pork pieces back into the pot, submerging them in the liquid.
- Braise: Cover the Dutch oven and transfer it to the preheated oven. Braise the pork shoulder for approximately 2 1/2 hours, or until the meat becomes fork-tender and easily pulls apart.
- Broil for Caramelization: Remove the pork from the braising liquid, place it under the broiler, and broil for 2 minutes to caramelize the surface, enhancing flavor and texture.
- Serve: Slice or shred the pork as desired and serve hot. This dish pairs beautifully with steamed rice or can be used as a filling for tacos.
Notes
- Substitute Boston butt if pork shoulder is unavailable; both cuts yield excellent braising results.
- For added smoky depth, use smoked paprika instead of regular paprika.
- If you prefer a vegetarian stock, vegetable stock can replace chicken stock for a lighter flavor.
- Butcher’s twine ensures even cooking and neat presentation but can be omitted if unavailable.
- Broiling at the end caramelizes the pork’s exterior, adding texture and flavor; monitor carefully to avoid burning.
- Use pineapple juice for authentic Hawaiian flavor, but orange juice can be a suitable substitute in a pinch.
- Serving suggestions include steamed white rice, sticky rice, or soft flour tortillas for tacos.
