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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. Add ketchup and Worcestershire sauce and return to a boil; add pork and cover tightly with a lid or foil.
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To get started with this recipe, we must first prepare a few components. You can cook bbq sauce braised pork shoulder using 12 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make BBQ Sauce Braised Pork Shoulder:
- Make ready 3-3.5 pounds boneless pork shoulder cut into 1.5-inch cubes
- Take 1.25 teaspoons kosher salt
- Make ready 1/2 teaspoon black pepper
- Take 1/2 teaspoon onion powder
- Get 1/2 teaspoon garlic powder (not garlic salt)
- Take 2 teaspoons oil
- Get 1 medium onion, peeled and cut into 1/4-inch strips
- Make ready 4 cloves garlic, peeled and lightly crushed
- Take 1 cup BBQ sauce
- Get 1/2 cup water
- Take optional: 1 to 2 Tablespoons brown sugar if you like your BBQ sauce on the sweeter side
- Prepare optional: 1 to 2 Tablespoons apple cider or distilled white vinegar if you have a sweet sauce & like your BBQ sauce tangy
Simply season the pork and combine everything in the Instant Pot to cook. The braising liquid is delicious served over grits or mashed potatoes, or when reduced, can act as a tasty barbecue sauce for a pulled pork sandwich. Add olive oil to a large, deep pan, Over medium-high heat, sear pork until brown on all sides; set aside. Dump excess oil from pan, leaving a coating of oil.
Instructions to make BBQ Sauce Braised Pork Shoulder:
- 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! :)
Add onions to pan and sweat over low heat until translucent. Place pork shoulder in roaster pan with a rack underneath. Brush some of the basting sauce over pork. Meanwhile, combine barbeque sauce ingredients in saucepan and bring to a boil. Using a spice grinder, grind the coriander and cumin seeds until they are a fine powder.
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