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  • 2 lbs pork shoulder
  • 1.5 cups of chicken stock
  • 2 large parsnips
  • 2 or 3 large carrots
  • 3 stalks celery
  • 1 large onion
  • 5 cloves garlic
  • 1 tablespoon cumin
  • 5 bay leaves
  • Salt and pepper to taste


Preheat oven to 385 F

  1. Sear the pork on all four sides as it is generally a large cut
  2. Chop the onion and garlic
  3. Chop the parsnips, celery and carrots length wise leaving it thick as shown it the photo above
  4. Place the seared pork shoulder on top of the bed of onions and garlic
  5. Surround the pork with the cut vegetables
  6. Pour your chicken stock over everything.  The liquid should only be one third high
  7. Add the herbs, salt and pepper
  8. Braise it covered for approximately 2 hours depending on the size of the cut

Make it yours: you could add sherry or white wine along with the chicken stock but remember don’t use too much liquid otherwise it turns more into a soup rather then braised pork. Because it is such a inexpensive cut, braising is the best way to cook it.