- I'm Alison Roman, and today
I am braising a pork shoulder,
a glorious, beautiful pork shoulder.
The nice thing about them is that
they take really well to
pretty much any flavor.
You don't actually have to do anything
except stick it in a
pot, put it in the oven,
and walk away for a bunch of hours,
so kinda great.
[upbeat music]
This pork shoulder is
gonna be rubbed with like
a really spicy, garlicky, Harissa mixture
that I'm just gonna smear all over it.
I'm gonna use some tomato
paste, and then Harissa paste.
Harissa is an awesome,
awesome, awesome hot sauce
to own if you don't already.
The little bit goes a long way,
and then I'm gonna grate
some garlic in there.
It really intensifies.
I'm gonna add some vinegar,
you know, like isn't that
just for dying Easter eggs?
I cook with it a lot when I want
just kinda something really tangy
without a ton of flavor.
I'm not a squeamish person.
I have no problem touching
raw meat with my bare hands
and yeah, I leave my rings on.
It's crazy, I know, but
if you're not into that,
you can delicately spoon it on like this,
but I can tell you that
it's definitely not as fun
as just doing it with your hands.
This will be even better if
you let it sit for a day,
but any sort of time
that you have to spare,
like if you're like oh, I can do this,
let it sit for four hours, I would.
In you go, my little friend.
And if you'll notice, this
pork shoulder is fat side up,
and that's so as the fat renders,
it can kind of like
baste the pork shoulder.
I'm gonna add some orange juice
for a little bit more
acidity, a little citrus,
and I'm gonna pour this around.
The liquid is there, basically,
to kind of prevent burning.
I'm also gonna add a few
sprigs of thyme in here.
Whoa, so easy.
This guy's gonna go in
at a 325 degree oven.
For a pork shoulder like this,
which is really garlicky,
and spicy, you want to
serve it with a salad
that's a little bit crunchier, more fresh,
and a ton of fresh herbs.
I'm gonna use parsley and tarragon,
and a bunch of chives.
Sort of the secret to
that salad is a little bit
of thinly sliced white onion.
Ooh, still heavy, every time.
This smells so, so good.
I'm gonna add beans to this liquid.
The pork isn't totally done cooking yet,
but we're gonna put that in for like
another 45 minutes to an hour,
and I'm gonna crank up
the oven to like 400,
and that is going to help
the pork brown on top.
[light music]
Oh, she's a-sizzlin'.
[light music]
I'm gonna go ahead and slice it,
put it back in the pot,
let it mingle with the
juices and the beans
and then set it on the
table so people can kind of
serve themselves.
[light music]
