How to Braise Pork Shoulder in Root Beer

Braising pork shoulder in root beer adds great flavor and moisture.

Pork shoulder roasts are cut from the front leg and shoulder area and are typically covered with a thin layer of fat. Although they are an economical choice at the meat counter, they are also a fairly tough cut of pork. One of the best methods of preparing pork shoulder is braising, where the pork is cooked slowly using moist heat. The moisture and moderate temperature help break down the tough muscle fibers, making braised pork shoulder juicy and flavorful.

Things You'll Need

• 4 pounds boneless pork shoulder
• 1 tablespoon vegetable oil
• 1 large onion, diced
• 1 can or bottle of root beer (12 ounces)
• 1/4 cup soy sauce
• 1/4 white wine
• 1 inch fresh ginger, peeled and finely chopped
• 4 whole cloves
• 2 whole star anise pieces
• Salt and pepper
• Dutch oven or large saucepan and roasting pan
• Wooden spoon

Instructions

1. Add the vegetable oil to a Dutch oven or large saucepan, and place the pot on the stove over medium-high heat. Sprinkle the pork shoulder liberally with salt and pepper and add to the hot oil.

2. Brown the meat in the oil on all sides. If using a Dutch oven, remove the pork shoulder and discard most of the oil and pork fat. If using the saucepan, remove the pork shoulder, place in the roasting pan, and discard the extra oil and pork fat.

3. Add the chopped onions to the empty Dutch oven or large saucepan and cook on the stove until fragrant and translucent, about two minutes.

4. Add the white wine to the Dutch oven or saucepan scrape up any browned bits with the wooden spoon. If using the Dutch oven, return the pork shoulder to the pot, and if using the saucepan, scrape the wine and onions into the roasting pan already containing the pork shoulder.

5. Add the root beer, soy sauce, ginger, cloves and star anise to the pot or pan. If using the Dutch oven, bring to a simmer and cover. If using the roasting pan, cover and place in an oven preheated to 325 degrees. Cook the pork shoulder in either the Dutch oven or the roasting pan for two to four hours, turning occasionally, until the meat is juicy and tender.

Tips & Warnings

• Try using sake in place of the white wine in this recipe. The braising liquid makes a delicious gravy to serve with the pork; simply whisk in a few tablespoons of flour over medium-low heat until the desired thickness has been reached.

References

• Evening Edge: Pork Braised in Root Beer
• Reluctant Gourmet: How to Braise
• Meals for You Guide to Meat Cuts: Pork