Nothing is easier—when cooking for company or just another weeknight dinner—than a recipe that essentially makes itself. This savory, comforting pork dish spends three hours on the stove with no intervention from you aside from removing the lid of the Dutch oven. The meat itself becomes fork-tender and shreddy, while the soy-and-orange braising liquid thickens into a glossy sauce. Serve with rice, herbs, and crispy shallots to make it a meal (and opt for store-bought rather than homemade shallots for an even lighter lift).
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Ingredients
6–8 servings
3
lb. boneless pork shoulder (Boston butt), cut into 4 large pieces, fat cap trimmed
Kosher salt
2
Tbsp. plus ⅓ cup vegetable oil
2
medium oranges
5
garlic cloves, smashed
1
3″ piece ginger, finely chopped
⅓
cup soy sauce
¼
cup mirin
2
Tbsp. light or dark brown sugar
¼
tsp. crushed red pepper flakes
3
large shallots, thinly sliced
Steamed jasmine rice, cilantro leaves with tender stems, and mint leaves (for serving)
Preparation
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Step 1
Pat 3 lb. boneless pork shoulder (Boston butt), cut into 4 large pieces, fat cap trimmed, dry; season well on all sides with kosher salt. Heat 2 Tbsp. vegetable oil in a large heavy pot over medium-high. Working in 2 batches if needed, cook pork, turning occasionally, until browned all over, 8–10 minutes per batch (keep an eye on the second batch; it will brown faster). Transfer pork to a plate if working in batches.
Step 2
Meanwhile, peel 1 medium orange into big strips, then cut both oranges in half and squeeze juice into a fine-mesh sieve set over a measuring glass or small bowl to catch seeds; discard seeds (you should have ½–⅔ cup).
Step 3
Nestle all pork pieces back into pot if needed and add orange peel, orange juice, 5 garlic cloves, smashed, one 3″ piece ginger, finely chopped, ⅓ cup soy sauce, ¼ cup mirin, 2 Tbsp. light or dark brown sugar, ¼ tsp. crushed red pepper flakes, and 2 cups water. Bring to a boil. Cover pot, reduce heat, and simmer 2 hours.
Step 4
Remove lid from pot and simmer rapidly until pork shreds easily when pressed and sauce is thick enough to coat pork, about 1 hour.
Step 5
Meanwhile, heat remaining ⅓ cup vegetable oil in a small saucepan over medium-high. Cook 3 large shallots, thinly sliced, stirring occasionally, until golden brown and crisp, 6–8 minutes. Using a slotted spoon, transfer shallots to paper towels to drain and immediately season with salt (save shallot oil for another use—like tossing vegetables in it before roasting or making a salad dressing).
Step 6
Using a fork, break apart pork in pot just slightly. Spoon some steamed jasmine rice onto plates or into shallow bowls. Divide pork over and top with some sauce from pot. Scatter crispy shallots and some cilantro leaves with tender stems and mint leaves on top.
How would you rate Citrus-Braised Pork With Crispy Shallots?
Reviews (8)
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If carnitas and orange chicken had a baby . . . Delicious and pretty darn easy. Watch the level of liquid in the pot during that last hour. Mine over-reduced and became a wee salty – totally on me and not the recipe.
