BBQ Sauce Braised Pork Shoulder. BBQ Sauce Braised Pork Shoulder I came up with this dish when the Hubbalicious was feeling something simple and BBQ-ish. Threw together some pork shoulder, the last of the accumulated BBQ sauce leftovers from Hub's rib smoking adventures, the last onion of last week, and some other odds and ends. Place pork shoulder on a large parchment-lined baking sheet.

If cooking outside, lay the crackling on the grates and cook, turning occasionally, until it is puffed up and golden, while the pork is on the other side of the barbecue, heating through and nicely browning. Mix all the ingredients, except the pork, in a glass or plastic bowl until the brown sugar dissolves. The sauce can be made a day ahead and stored, covered, in the refrigerator. You can have BBQ Sauce Braised Pork Shoulder using 12 ingredients and 6 steps. Here is how you achieve that.

Ingredients of BBQ Sauce Braised Pork Shoulder

It's 3-3.5 pounds of boneless pork shoulder cut into 1.5-inch cubes.
Prepare 1.25 teaspoons of kosher salt.
You need 1/2 teaspoon of black pepper.
You need 1/2 teaspoon of onion powder.
Prepare 1/2 teaspoon of garlic powder (not garlic salt).
Prepare 2 teaspoons of oil.
Prepare 1 of medium onion, peeled and cut into 1/4-inch strips.
It's 4 cloves of garlic, peeled and lightly crushed.
Prepare 1 cup of BBQ sauce.
You need 1/2 cup of water.
You need of optional: 1 to 2 Tablespoons brown sugar if you like your BBQ sauce on the sweeter side.
Prepare of optional: 1 to 2 Tablespoons apple cider or distilled white vinegar if you have a sweet sauce & like your BBQ sauce tangy.

Thoroughly wash the pork shoulder in cold water and pat dry. Cover the entire shoulder with a thin layer of the Old South State Paint using a basting brush. Coat the pork shoulder with the. Add olive oil to a large, deep pan, Over medium-high heat, sear pork until brown on all sides; set aside.

BBQ Sauce Braised Pork Shoulder instructions

Season the pork shoulder cubes with the salt, pepper, onion powder, and garlic powder. I like to sprinkle the seasonings over the entire area of the meat so it starts out already well distributed before I give it a few tosses to make sure it's even more evenly distributed. (I also like to just do this right on the cutting board after cutting and save myself a dirty dish.).
In a large pot, bring your oil up to medium high heat and sear the pork on two opposite sides for 3 to 4 minutes per side, or until golden brown..
Add in the onion, garlic, BBQ sauce and water (and/or brown sugar and/or vinegar if you choose), give the mixture a couple of stirs, and cover completely until you hear the mixture boiling (should be 5 to 7 minutes)..
At that point, turn the heat down to medium low, give the braise a couple of stirs, and simmer, completely covered, for 30 to 35 minutes, stirring occasionally. If you can scrape any burnt solids from the bottom of the pot during this process, your heat's a little too high, and you should adjust it down slightly..
Remove the lid and continue to simmer for another 15 to 20 minutes to allow the liquids to reduce and concentrate in flavor, stirring occasionally. About halfway into this last simmer period is when you should taste and adjust the seasoning for more salt and/or spices if you like. This will give the added seasoning time to meld. Always increase salt and spices in small amounts - you can always add, but you can't subtract..
We like this with mashed potatoes or potato salad. Enjoy! :).

Dump excess oil from pan, leaving a coating of oil. Add onions to pan and sweat over low heat until translucent. Pork shoulder is great beyond pulled pork for barbecue. In Pork and Shiitake Mushroom Ragu , the pork is cut into chunks, and then slowly braised with herbs, tomatoes, and spices. Image zoom The relatively forgiving nature of the pork butt cut of meat, along with consistent cooking temperature, make this a great cook for beginners or anyone who wants to practice their fire-maintenance skills.