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Spicy Braised Pork Shoulder





Yields
Makes 4 to 6 servings

Mickey Strang likes bone-in pork shoulder because she can combine it with a few other ingredients in a Dutch oven and then forget about it until dinnertime. She serves this spicy pork with rice and beans. To peel the pearl onions, drop them in boiling water for 1 to 2 minutes, then drain. When onions are cool enough to handle, trim off root ends and squeeze onions to slip out of peels.

 3 1/2 pounds bone-in pork shoulder
  Salt and pepper
 1 can (14 1/2 oz.) diced tomatoes
 8 ounces pearl onions, peeled (see note above), or 1 onion (8 oz.), peeled and chopped
 2 drained canned chipotle or jalapeño chilies
 2 cloves garlic, peeled and minced
Step 1
1

Rinse pork and pat dry. Sprinkle all over with salt and pepper. Place in a 4- to 6-quart Dutch oven or other heavy pan with a lid. Add tomatoes, onions, chilies, and garlic.

Step 2
2

Cover and bake in a 250° regular or convection oven until meat is very tender when pierced with a fork, 3 1/2 to 4 hours. After the first 2 1/2 hours, check every half hour; if mixture appears dry, add 1/2 cup water to pan.

Step 3
3

With two large forks, pull meat from bone into large chunks. Transfer pork to a serving platter. Pour pan juices into a bowl to spoon over pork.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories365
% Daily Value *
Total Fat 26g34%

Saturated Fat 8.8g45%
Cholesterol 100mg34%
Sodium 249mg11%
Total Carbohydrate 7.2g3%

Dietary Fiber 0.7g3%
Protein 25g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.