Martha Stewart's Slow-Cooker Italian-Braised Pork Shoulder Recipe on Food52 (2024)

FAQs

Do I have to brown pork shoulder before slow cooking? ›

Preparing the pork

I prefer to season the meat before adding it to the slow cooker with my favourite spices, along with salt and pepper. I also recommend browning the meat slightly prior to slow cooking which will help maximise the flavour. However, this is a step that can be left out if you don't have enough time.

Results: The oven roasting method using the pork shoulder definitely yielded the best results. The flavour of the pulled pork was amazing and the texture wasn't grainy or spongy like the pork that was cooked in the slow cooker (probably because the tenderloin is a much leaner cut).

Sear each piece in a cast-iron skillet with oil just until the exterior is evenly browned. Then, place all of the seared meat in a six to eight-quart slow cooker for four hours on high or eight hours on low.

Because pork shoulder is considered to be a tougher cut of meat, it benefits greatly from a “low and slow” cooking process, such as braising, to really bring out its flavor, richness, and tenderness.

The Slow Cooker as a Tool for Braising

You can even leave your house. Set the cooker to low; the high setting will boil the meat instead of braise it, so it's only a quicker trip to an undesirable outcome. Pork shoulder self-bastes and stays moist, and is nearly impossible to overcook.

It's because you haven't let the collagen break down. Extend the cook time, make sure there's enough liquid and keep an eye on the dish.

It should come about 1/2 way up the sides of the meat. Cover with a lid and cook on low for 10 hours, flipping the pork butt over halfway through. Note: it's important to not overcook the pork butt, or it'll make the pork tough and stringy.

Transfer everything to a large slow cooker and add a splash of liquid — water is great, but so is broth, apple juice, or beer if you have them handy. Cover and cook on low until the meat is tender and pulls apart easily.

While it's hard to overcook a tough and fatty cut like pork shoulder when it's on low in a slow cooker, it will eventually become dry as more liquid evaporates. For best results, cook it in a small amount of liquid and don't cook it for more than 10 or 11 hours for best results.

If you happen to be home and walking by your crock pot you can spoon some juices over the top of the meat occasionally, but it'll be ok if you don't. (Or you could flip the meat once about halfway through cooking, but again, no worries if you don't.)

What liquid should I cook pork in? ›

Aside from barbecue sauce, something tangy and sweet is a good go-to for slow-cooked pork. Apple cider vinegar has the right amount of acidity to break down the fattiness and is equipped with a bright flavor that pairs beautifully with pork. Using liquids you would normally drink is also a good choice.

Yes you can cook a pork shoulder in a slow cooker without adding liquid, the pork shoulder has plenty of fat to melt and you will end up with liquid in the pan, I usually cook a pork shoulder directly on the rack of my smoker then transfer it to an aluminum foil pan.

However, if the pork is cooked too long, it may become dry and hard instead of tender. When the internal temperature of the meat reaches 210 degrees F or more, the muscle fibers become tougher, and the meat becomes dry and chewy.

BRAISING When braising shoulder, similar to stewing, you sear and then simmer the pork with liquid on low heat in a covered pot. The best equipment to use would be a crock pot, pressure cooker or Dutch oven. The end result is tender and flavorful – one-pot cooking at its finest!

The toughest cuts of pork for braising are the shoulder, also known as pork butt or Boston butt, and the hocks. These cuts have a lot of connective tissue and benefit from the slow, moist cooking method of braising to become tender and flavorful.

"Browning, or caramelizing, meat before putting it into a slow cooker isn't 100 percent necessary, but it is well worth the effort for the most flavorful and full-bodied end result," he says. "The caramelized surface of the meat will lend rich flavor and color to the finished dish."

The goal of any pork loin roast should be two-fold: a crisp crust and a rosy, juicy interior. Skipping a pan sear before roasting all but guarantees you'll miss out on the former.

Absolutely! Searing the pork roast before putting it in the slow cooker caramelizes the surface of the meat, which adds so much flavor to the finished dish. It's an extra step, but it's definitely worth it!

The short answer to this common question is yes! Due to the ingredients and natural preservatives found in many pork products, it's entirely possible that your meat may still be slightly pink even when it's fully cooked. In fact, pork can even be enjoyed medium-rare.