How to Sear a Pork Shoulder

Things You'll Need

Large stainless steel pan
2 tbsp. vegetable oil
Pork shoulder
Salt
Pepper
Kitchen tongs

Use the searing technique to create a flavorful crust on your meats.

Searing is a cooking technique that is used to create texture and flavor in meat, and it's a great way to prepare pork shoulder for a longer cooking process. However, the high temperature required to create a sear is not suitable for cooking the meat through completely, because the outside will burn before the inside finishes cooking. But when used in conjunction with other cooking methods, such as braising, searing can provide a flavorful and textural counterpoint to the tenderized meat. Pork shoulder can be seared when it is still raw or after it has been cooked.

Searing Raw Pork Shoulder

Step 1

Heat 2 tbsp. vegetable oil in a stainless steel pan on high heat.

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Step 2

Sprinkle salt and pepper on both sides of the pork shoulder.

Step 3

Put the pork shoulder in the pan when the oil is hot.

Step 4

Cook each side of the pork shoulder for 3 minutes, or until a brown crust forms on the meat. Use kitchen tongs to turn the meat and hold the meat in place, if needed.

Step 5

Remove the pork shoulder from the pan after all sides are browned. Continue cooking the seared pork with your method of choice.

Searing Cooked Pork Shoulder

Step 1

Heat 2 tbsp. vegetable oil in a stainless steel pan on high heat.

Step 2

Put the pork shoulder in the pan when the oil is hot.

Step 3

Sear the outside of the pork shoulder for 2 to 3 minutes, until the outside browns.

Step 4

Remove the pork from the pan. Let the pork rest for 5 minutes before slicing and serving.

Tip

Check the meat with a kitchen thermometer before serving. The pork must reach an internal temperature of 145 degrees F to be safe to consume, according to the United States Department of Agriculture. Do not sear pork after it has been glazed to avoid burning the glaze.

Warning

Use extreme caution when searing the pork and turning the pork to avoid oil splatters.

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