This is a friendly and economical recipe, perfect for feeding a crowd without breaking the bank. Pork shoulder becomes tender and flavorful as it slowly braises in a honey and soy-infused mixture, making it perfect for large gatherings.<\/p>\n
For 4 people:<\/p>\n
– Pork shoulder: 1 kg
\n– Carrots: 4
\n– Onion: 1
\n– Sea salt: 4 pinches
\n– Pepper: 4 pinches
\n– Fresh coriander: 5 sprigs
\n– Vegetable broth: 250 ml
\n– Bay leaves: 2
\n– Honey: 1 tablespoon
\n– Fresh ginger: 1 cm piece
\n– Soy sauce: 1 tablespoon
\n– Butter: 20 g<\/p>\n
1. **Prepare the vegetables and aromatics**<\/p>\n
Preheat your oven to 300\u00b0F (traditional setting). Peel the carrots and slice them into rounds. Peel and thinly slice the onion. Grate a 1 cm piece of fresh ginger.<\/p>\n
2. **Sear the meat and assemble in the pot**<\/p>\n
Melt the butter in a Dutch oven or heavy pot. Brown the pork shoulder on all sides in the pot. Add the sliced carrots, onion, grated ginger, soy sauce, honey, vegetable broth, bay leaves, a bit of sea salt, and pepper.<\/p>\n
3. **Long cooking in the oven**<\/p>\n
Cover the pot and place it in the oven for 4 hours. Regularly turn the meat and baste it with the cooking juices to ensure it cooks evenly and gets infused with the flavors.<\/p>\n
Serve the tender pork shoulder with the carrots and cooking juices. Sprinkle with fresh coriander. Pair it with mashed potatoes or plain white rice for a complete and satisfying meal.<\/p>\n\n\n