Tender Pork Shoulder with Coconut Juice
A slow, gentle braise turns pork shoulder tender while coconut juice, ginger, soy sauce, and lime create a balanced sauce.
Servings: 6
servings
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Prep: 20 minutes
Total: 2 hours 50 minutes
Ingredients
Ingredients
- 3 lb boneless pork shoulder cut into large chunks
- 2 tbsp neutral oil for searing
- 1 medium yellow onion sliced
- 6 cloves garlic minced
- 1 tbsp fresh ginger grated
- 2 cups unsweetened coconut juice or coconut water
- 1 cup chicken stock low sodium
- 2 tbsp soy sauce regular or low sodium
- 1 tbsp lime juice fresh
- 1 tsp kosher salt plus more to taste
- 1/2 tsp black pepper freshly ground
- 1/4 cup cilantro chopped, for serving
Instructions
Instructions
- Pat the pork dry and season it with the salt and pepper.
- Heat the oil in a heavy Dutch oven over medium-high heat. Sear the pork in batches until browned on two or three sides, then transfer it to a plate.
- Lower the heat to medium. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and ginger for 30 seconds.
- Return the pork to the pot. Add the coconut juice, stock, and soy sauce, scraping up any browned bits. Bring the liquid to a gentle simmer.
- Cover and simmer over low heat for 2 to 2 1/2 hours, turning the pork once, until a fork slides easily into the thickest pieces.
- Uncover and simmer 10 to 15 minutes if the sauce needs to reduce. Stir in the lime juice, taste, and adjust seasoning. Finish with cilantro if using.
Notes
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The coconut juice adds gentle sweetness while stock, soy sauce, ginger, and lime keep the braising liquid savory and balanced.