ASIAN BRAISED PORK SHOULDER✨ this is my favorite way to cook por

Updated at: Tue, 20 Feb 2024 08:09:33 GMT

Step 1

Note if using tamari or soy sauce in place of coconut aminos, add 1/4 cup of honey and don’t salt your pork as generously as coconut aminos are more sweet and less salty than tamari and soy sauce

Step 2

Preheat your oven to 325

Step 3

In a small jar or bowl, whisk together the coconut aminos, rice vinegar, coconut sugar, garlic, ginger, and fish sauce

Step 4

Add the pork to a casserole dish and season on both sides with salt and pepper (I like to leave the fat side up - this keeps the pork from drying out because the fat will be continually basting the meat)

Step 5

Pour the sauce mixture over the pork, cover with a lid (or foil if your dish doesn’t have a lid), and roast in your preheated oven for 4 hours, checking at 3.5 hours to see if the meat is tender and ready to shred

Step 6

Remove from the oven and increase the heat to 425

Step 7

Shred the meat using two forks, tossing the meat in the rendered juices

Step 8

(At this point if the cut of meat was fatty and there are a lot of fatty pieces/fatty juices, I like to remove the pieces of fat and use a ladle to remove some of the fatty juices as well. You still want a good amount of juice in the pan so leave about 1/2 an inch for the meat to roast in)

Step 9

Return the meat, uncovered, to the oven and roast for about 20 minutes until the ends are golden brown but not dried out

Step 10

Remove from the oven and toss the meat in the juices once again

Step 11

Enjoy!

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