Recipe Friday: My Wine Cellar’s Miso Braised Pork Shoulder

Marilyn HawkesNovember 16, 2016
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Miso Braised Pork Shoulder
3 ½ cups of light beer (we recommend a pilsner)
3/4 cup Aka miso (can buy in Asian markets)
1 tbsp. ginger, minced
2/3 cup brown sugar
2 garlic cloves, minced
½ tbsp. gochugaru (Korean red chili flakes)
1 Asian pear, sliced
1 5-7 lb. pork shoulder, bone in

Combine all ingredients, except pork and pears, into large bowl and mix until miso is well incorporated with all ingredients. Put pork shoulder and pear slices into a large zip plastic bag and add miso mix. Let marinate at least 4 hours, preferably overnight. After marinating, preheat oven to 350 degrees. Place pork in roasting pan with the fatty side facing up. Add liquid to submerge the pork, cover tightly with foil and put on the middle rack in the oven. Cook for 3 ½ to 4 hours until pork is fork tender. Shred and serve with warm corn tortillas.

My Wine Cellar
5030 E. Warner Rd., Phoenix


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