How to Sear a Pork Shoulder

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Use the searing technique to create a flavorful crust on your meats.
Use the searing technique to create a flavorful crust on your meats. (Image: Jupiterimages/Photos.com/Getty Images)

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.

Things You'll Need

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

Searing Raw Pork Shoulder

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

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

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

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.

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

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

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

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

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

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