Brined and braised pork shoulder from Cooking for Good Times: Super Delicious, Super Simple (page 224) by Paul Kahan and Rachel Holtzman

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Notes about this recipe

  • Eat Your Books

    Requires brining overnight and cooking for 6 hours. Can substitute bay leaves for fresh bay leaves, and water for chicken stock.

  • sosayi on February 07, 2021

    This was absolutely delicious. I also had a smaller cut (just under 3 lbs, bone-in) and it cooked in 5 hours, falling off the bone. Loads of flavor. Made the cabbage version and can’t wait to try the others (eventually).

  • jenmacgregor18 on June 08, 2020

    The brine was simple and quick to put together. My piece of pork shoulder was smaller, so I got away with a smaller pot in the fridge for the overnight brine. Since it was during the week, I ended up cooking in a crockpot on low for about 8 1/2 hrs. It was tender; but not falling apart. This was a very easy, mostly hands-off recipe and it turned out great. D, who doesn't say much about new recipes, said it was really good. I want to try the version with kielbasa & collard greens next.

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