DIRECTIONS
- Cube two pounds of pork shoulder, and salt well
- Add 3 tablespoons of neutral oil to an Abbio Sauté Pan on medium-high heat.
- Add your meat to the pan, browning on all sides. You may have to brown a few batches of meat as you want to avoid crowding the pan.
- As the meat is browning, chop 1 large white onion and 4 cloves of garlic (optional).
- Once all your meat is browned, put on a plate, and add the garlic and onion to the pan.
- Cook the garlic and onion for about three minutes, or until slightly brown and fragrant.
- Add the pork back into the pan, and pour two cups of your braising liquid over the meat (stock, wine, sauce, salsa, etc). Your braising liquid should come about 2/3 up the pork.
- Bring your mixture to a boil, and immediately turn down to the heat to low.
- Once your mixture is simmering, partially cover and let cook for 2-3 hours or until fork tender.
- Enjoy the tender meat!
