Time: 5 o'clock.
Complexity: easily
Servings: 10

This pork shoulder recipe can be used in a wide variety of dishes. Braise it on the weekend, and you'll have easy dinners all week long. The pork is roasted until tender, then covered and braised for 30 minutes. You get a beautifully browned top cut that's perfect for slicing for main courses or sandwiches, and a juicy, braised bottom that shreds easily with forks and makes a great addition to tacos, barbecue sandwiches, and salads. The recipe uses only salt and black pepper for seasoning, so you can add your favorite spices and herbs when you cook with this pork.

Ingredients:

• 1 pork shoulder weighing 2.5 - 3.5 kg on the bone
• Coarse salt and freshly ground black pepper

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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Preparation:

Step 1
• Place a large, uncovered cauldron in the oven and preheat to 220°C. Meanwhile, season the pork on all sides with 2 tablespoons of salt and 1 teaspoon of black pepper.
Step 2
• Once the oven is preheated, carefully remove the roasting pan and place the pork fat-side down. Bake until golden brown, 45 minutes. Reduce the oven temperature to 300°F (150°C) and flip the pork fat-side up. Continue roasting until the internal temperature reaches 175°F (79°C), about 3 hours.
Step 3
• Cover the casserole with a lid and continue roasting until the internal temperature reaches approximately 200°F (93°C), about 30 minutes more. Remove the casserole from the oven, remove the lid, and let the meat rest until cool enough to handle, about 30 minutes more.
Step 4
• Transfer the pork to a cutting board. Skim and discard the fat from the surface of the liquid in the pan. Set the liquid aside for reheating the meat.
Step 5
• Remove the meat from the bone and discard. Shred the portion of the shoulder that was at the bottom of the pan and braised in the liquid thoroughly with two forks. Cut the top portion, which spent most of the roasting time, into 1-cm-thick slices. Store in the refrigerator in tightly sealed containers for up to 5 days..

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