- Braised Hawaiian Pork Shoulder
- Serves 4-6
- 1 tablespoon brown sugar
- 2 teaspoons red Hawaiian sea salt or kosher salt
- 2 teaspoons paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon freshly cracked black pepper
- 1 ½ pounds pork shoulder or Boston pork butt
- 1 tablespoon olive oil
- 1 onion, chopped
- 4 carrots, cut in half and cut in half again
- 4 stalks celery, cut in half and cut in half again
- 1 (3-inch) piece ginger, sliced
- 4 cloves garlic, minced
- 1 cup pineapple juice
- 2 cups chicken stock or broth
Preheat the oven to 325 degrees F.
In a small bowl, combine the brown sugar, Hawaiian salt, paprika, cumin, coriander and black pepper.
Lightly sprinkle pork with half of the spice mixture.
In a large Dutch oven over medium high heat add olive oil and pork. Brown on all sides and remove. Add a little more olive oil and add the onions and cook 6-8 minutes or until lightly browned. Add carrots, celery, ginger, garlic and remaining spices and sauté for 3 minutes. Add pineapple juice and chicken stock and return the pork to the pot and bring to a boil. Cover put the pot into the oven to braise until the pork is fork tender, about for 2 ½ hours.
Gently pull pork into large pieces.
Serve the pork over rice.