Low and slow is the key to cooking tough cuts of meat like pork shoulder (sometimes referred to as Boston butt). It can’t be hurried along. Roasting, then braising achieves an evenly cooked and tender pork. Using a 9 x 13 baking dish or a Dutch oven for roasting and braising simplifies cooking and cleanup.
The flavors of orange and coriander lend themselves to a variety of meals such as tacos, Cuban sandwiches, or carnitas.
Pulled pork sliders are easily made by stirring in your favorite barbecue sauce and heaping onto a potato roll. Topped with crisp coleslaw and sweet bread and butter pickles, these mini sandwiches are perfect for backyard cookouts or family get-togethers.
Shredded pork can be stored in individual containers in the fridge or freezer – just pull one out any time you need to get a quick meal on the table or are craving a barbecue sandwich.
skin-on boneless pork shoulder cut into 4 or 5 equal pieces
1 1/2 tablespoons
large yellow onion halved and thinly sliced
garlic cloves smashed
fresh thyme sprigs
fresh or dried bay leaves
low sodium chicken broth
coarsely ground black pepper
Adjust the oven rack to the lowest position and preheat the oven to CONVECTION/ROAST 450°F. Lightly grease a 9-by-13-inch baking dish with the oil. Rub the pork pieces with the salt and place them in the baking dish. Place the baking dish in the oven and roast until the pork pieces are nicely browned on top, about 20 minutes. Remove the pork from the oven, and place the onion, garlic, thyme, and bay leaves around the pork.
In a large bowl, stir together the chicken broth, orange juice, vinegar, cumin, coriander, and pepper. Pour the broth mixture around the pork. Cover the baking dish with a double layer of foil, tightly crimping it around the edges so steam doesn’t escape during cooking. Return the covered baking dish to the oven and lower the oven to 325°F. Cook until a fork slips into the pork with no resistance, about 2 hours.
Remove the baking dish from the oven and discard the foil. Transfer the pork to a cutting board (reserve the braising liquid). Let the pork cool slightly before removing skin and shredding. Use tongs to remove and discard the skin and fat from the meat. Gently pull the pork apart into smaller pieces, then transfer them to a rimmed heat-safe serving platter. Cover the serving platter loosely with foil and then place in the oven to keep warm while making the sauce.
Use a spoon to skim off any fat from the top of the braising liquid, then strain the remaining defatted liquid through a fine-mesh sieve set over a small saucepan (discard the onion, garlic, thyme, and bay leaves). Simmer over medium-high heat until slightly reduced, about 10 minutes. Remove the pork from the oven, discard the foil, pour the sauce over the pork, and serve.
VARIATION: QUICK PULLED PORK
Cook the pork and reduce the braising liquid as instructed, then stir in 3 cups of store-bought barbecue sauce and continue to cook until hot. Use 2 forks to shred the pork. Stir the shredded pork into the sauce and cook until warmed through. Place the pork on potato rolls. Serve with coleslaw and bread and butter pickles.
The Wolf Gourmet countertop oven bakes, broils, roasts, proofs, toasts, and warms – all in a fast, energy efficient way.