Pork Shoulder in a Skillet
This tender meat will win your heart forever! Pork shoulder cooked this way in a skillet turns out incredibly juicy, tender, and downright delicious. Serve it as a main with a side dish or a light salad — and the next day, any leftovers make tasty, filling sandwiches.
Swetlja4ok
Recipe author
Pork Shoulder in a Skillet
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 38 %
15 g
Fats 62 %
24 g
Carbohydrates 0 %
0 g
273 kcal
GI:
0
/
0
/
0
- Pork shoulder is the cut from the upper part of the front leg. It's usually cooked low and slow so the meat ends up tender and juicy inside and pulls easily off the bone. To cook pork shoulder in a skillet, first rinse it thoroughly under cold running water and blot it dry with paper towels. It's best to use fresh meat that hasn't been frozen; if the pork was frozen, thaw it at room temperature ahead of time. To give it a savory flavor, rub the shoulder with salt and black pepper (freshly ground is best), then add any spices you like that go well with pork — mustard seed, rosemary, paprika, nutmeg, coriander, basil, oregano, khmeli-suneli, and so on. Rub the seasonings firmly into the surface so they lend the finished dish a fragrant, savory aroma. Prep the garlic ahead of time too: peel, rinse, and dry it. For the cooking itself you'll want a large cast-iron skillet — it's heavy and holds heat well, which makes it ideal for long, gentle braising. Set the cast-iron skillet over medium heat and add a little vegetable oil (the pork will render its own fat and braise in its juices). Add the pork shoulder and sear it until deeply browned on the outside. Then lower the heat to its lowest setting, cover the skillet, and braise the meat for 4–5 hours until fully done. For a little extra flavor, toss in the crushed garlic cloves. This long, low braise breaks down the tough fibers and gives you soft, tender meat. Serve the finished pork shoulder with fresh or roasted vegetables and any side you like. Enjoy!
Caloric content of the products possible in the composition of the dish
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Spices dry - 240 kcal/100g
- Pork shoulder - 257 kcal/100g
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