Hot Pot Heaven: Cooking Fresh Pork Shoulder

Cooking pork shoulder in a hot pot is a great way to get tender, juicy, and flavourful meat. This cut of pork is relatively tough, but when cooked properly, it becomes fork-tender and perfect for shredding.

The key to cooking pork shoulder in a hot pot is to ensure that the meat is well-browned before adding any other ingredients. This can be done by heating the pot to a high temperature and adding a small amount of oil or butter. The pork shoulder should then be seasoned with salt and pepper and placed in the pot to brown for a few minutes on each side.

Once the pork shoulder has been browned, it can be removed from the pot and set aside. At this point, aromatics such as onions and garlic can be added to the pot and sautéed until fragrant. Then, a cooking liquid such as chicken broth or stock, beer, wine, or a combination of liquids can be added. The pork shoulder is then placed back into the pot and cooked at high pressure for around an hour, or until tender.

Once the pork shoulder is cooked, it can be removed from the pot and shredded. The cooking liquid can be thickened with a cornstarch slurry and added back to the shredded pork to keep it moist and flavourful.

Choosing the right pork

When it comes to choosing the right pork shoulder for your hot pot, there are a few things to keep in mind. Firstly, you'll want to decide between a bone-in or boneless cut. Bone-in shoulders can take longer to cook but can add more flavour to the dish, whereas boneless cuts are easier to handle and can be sliced into smaller chunks for quicker cooking. The weight of the cut is also important; aim for a roast between 3 and 4 pounds. If you're cooking for a crowd or want leftovers, go for a larger cut, but keep in mind that hot pot is meant to be a social and interactive dining experience, so you'll want to make sure everyone has a chance to cook their food in the pot.

When selecting your pork shoulder, look for a cut with a good amount of marbling, which will add flavour and keep the meat moist during cooking. The meat should be a healthy pink colour, and the fat should be white and firm, not yellow or greasy. If you're buying vacuum-packed pork, look for packaging that indicates the pork contains a 12% solution, which means the meat has been brined and will be more tender and juicy.

For hot pot, you'll want to thinly slice the pork shoulder to ensure quick cooking in the boiling broth. You can ask your butcher to slice it for you, or you can partially freeze the meat before slicing it yourself. Aim for slices that are about 1/4 to 1/8 inch thick.

Seasoning the meat

Start with a good rub : Creating a dry rub for your pork shoulder is an excellent way to build flavour. You can use a variety of spices and herbs, such as brown sugar, onion powder, garlic powder, paprika, ground mustard, salt, pepper, and a dash of cayenne. Mix these ingredients together and generously coat the meat. This rub will not only add flavour but also help create a delicious crust during cooking.

Use simple pantry ingredients: You don't need exotic ingredients to season your pork shoulder effectively. Basic seasonings like salt and pepper can create a tasty crust and enhance the flavour of the dish. Don't be afraid to keep it simple and let the natural flavour of the pork shine through.

Enhance with liquids: Liquids such as chicken broth, beef broth, apple cider vinegar, and barbecue sauce can take your seasoning to the next level. Deglaze your pot with broth to scrape up all the tasty brown bits, or add some apple cider vinegar to tenderise the meat as it cooks. You can also mix in barbecue sauce for a tangy, savoury kick.

Don't be afraid to experiment: There are endless combinations of spices and herbs you can use to season your pork shoulder. Try out different flavours like cumin, chilli powder, oregano, rosemary, or even star anise and cinnamon. Get creative and find the perfect blend of seasonings that suits your taste preferences.

Remember, the key to successful seasoning is to trust your instincts and taste as you go. Adjust the seasonings to your liking, and don't be afraid to make it your own!

Searing the meat

Firstly, select a suitable vessel for searing. A large stainless steel pan is a good option. Heat two tablespoons of vegetable oil or olive oil in the pan on high heat. You want the oil to be hot but not smoking. While the oil is heating up, pat the pork shoulder dry with a paper towel and season generously with salt and pepper on both sides.

Once the oil is hot, carefully place the pork shoulder into the pan, being cautious of any oil splatters. Sear the meat for around 3 minutes on each side, or until a brown crust forms. Use kitchen tongs to turn the meat and hold it in place if needed. If your piece of pork shoulder is quite thick, you may also want to sear the edges.

After searing all sides, remove the pork shoulder from the pan and set it aside. If you are searing the meat before cooking it, you can now continue with your chosen cooking method. If you are searing the meat after cooking, let it rest for 5 minutes before slicing and serving. It is important to note that searing should not be done after glazing the meat, as this will cause the glaze to burn.

For an extra flavour boost, don't forget to deglaze the pan after removing the meat. Add some chicken broth or another type of liquid to the pan and use a wooden spoon to scrape up all the tasty browned bits from the bottom. This step will provide you with a delicious sauce to drizzle over your pork shoulder when serving.

Cooking the pork shoulder

To cook a pork shoulder in a hot pot, you'll first want to select a well-marbled piece of meat, as the fat will help to keep the meat tender and juicy. You can choose a boneless or bone-in cut, but bone-in may make the meat more flavourful and juicy.

Before cooking, pat the pork shoulder dry and season with salt and pepper. Then, add butter or oil to the hot pot and place the seasoned side of the pork shoulder in the pot, seasoning the other side while it cooks. Brown each side for around 5 minutes. Remove the pork shoulder and set aside.

Next, add sliced onions to the pot and sauté for 3-4 minutes, then add crushed garlic and sauté for another minute. You can also add dried rosemary and bay leaves for extra flavour. Pour in chicken stock and deglaze the pot by scrubbing the brown bits off the bottom with a wooden spoon.

Add the pork shoulder back into the pot, along with any meat juice. Close the lid and cook at high pressure for around 60 minutes, followed by a natural release for 15-20 minutes.

Once the pork shoulder is cooked, remove it from the pot and place it on a serving plate or chopping board. Bring the sauce to a simmer and thicken with cornstarch and cold water, stirring until you reach the desired thickness. Taste the sauce and adjust the seasoning if needed.

Finally, slice the pork shoulder into thin slices and serve with the garlic butter onion sauce.

Shredding the meat

Once your pork shoulder is cooked, it's time to shred it. Shredding the meat is a straightforward process, but it's important to be careful to avoid burning yourself. Here are the steps you should follow:

Step 1: Remove the Pork Shoulder

Using a slotted spoon or tongs, carefully remove the pork shoulder from the hot pot and transfer it to a large bowl or plate. Be cautious as the meat will be very hot. It's a good idea to wear oven mitts or use kitchen towels to protect your hands.

Step 2: Allow the Meat to Cool

Before you start shredding, let the pork shoulder cool down slightly. This will make it easier to handle and reduce the risk of burning yourself. You can also use this time to prepare any other ingredients or side dishes that you may be serving with your hot pot.

Step 3: Shred the Meat

Now it's time to shred! Use two forks to pull the meat apart. Insert the forks into the meat and pull in opposite directions to create long, thin shreds. Repeat this process until all the meat is shredded. You can also use your hands to shred the meat if you prefer, but be very careful as it will still be hot.

Step 4: Return the Shredded Meat to the Hot Pot

Once you've shredded all the meat, return it to the hot pot. This will keep it warm and allow it to absorb more of the delicious flavours from the broth. Give it a gentle stir to ensure the shredded meat is coated in the broth.

Step 5: Adjust Seasoning (Optional)

At this point, you can taste the shredded pork and adjust the seasoning if needed. Add more salt, pepper, or other spices to suit your preference. You can also add some of your favourite BBQ sauce or other seasonings to give it an extra flavour boost.

Step 6: Serve and Enjoy!

Your shredded pork is now ready to be served! Serve it directly from the hot pot, or transfer it to a serving bowl or platter. It goes well with warm buns, taco shells, or rice, and don't forget your favourite garnishes and sauces!

Frequently asked questions