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Crisp & Tender Pork

the.instructor's picture
  Boneless pork butt/2 1/2 pounds boneless pork shoulder / butt, cut into 4 equal pieces 8 Pound
  Homemade chicken broth/Canned regular-strength chicken broth 6 Cup (96 tbs)
  Lemon 1 , cut in half
  Bay leaves 2
  Thyme leaves 1 Tablespoon
  Whole black peppercorns 1⁄4 Teaspoon
  Vinegar garlic dipping sauce 1 Tablespoon

If cooking knuckles, use 6 cups broth and an 8- to 10-quart pan; for shoulder, use a 3- to 4-quart pan and 3 cups broth.
Bring broth, lemon, bay leaves, thyme, cloves, and peppercorns to a boil.
Add pork, then reduce heat, cover, and simmer until pork pulls apart easily about 2 1/2 hours for knuckles, about 2 hours for shoulder.
Lift pork from broth; drain.
To save broth to use in other dishes, pour through a strainer; discard seasonings.
Place knuckles in an ungreased 10- by 15-inch rimmed baking pan; put shoulder in a greased 9- or 10-inch square baking pan.
Bake in a 500° oven, uncovered, until skin on knuckles is crisp, about 30 minutes, or until shoulder is browned, about 10 minutes.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size

Calories 507 Calories from Fat 360

% Daily Value*

Total Fat 40 g61.6%

Saturated Fat 16 g80%

Trans Fat 0 g

Cholesterol 140 mg46.7%

Sodium 891.3 mg37.1%

Total Carbohydrates 1 g0.4%

Dietary Fiber 0.36 g1.4%

Sugars 0.5 g

Protein 37 g73%

Vitamin A 1.1% Vitamin C 7.3%

Calcium 0.7% Iron 1.3%

*Based on a 2000 Calorie diet

Crisp & Tender Pork Recipe