Garlic-Braised Pork Shoulder

Preparation

1. Step 1

   Heat the oven to 350 degrees. Season the pork all over with salt and pepper (about 1 tablespoon Diamond Crystal kosher salt or 2 teaspoons fine sea salt). You can season the pork up to 2 days ahead and refrigerate until using.

2. Step 2

   Heat the oil in a large Dutch oven over medium-high until shimmering. Add the garlic, cut-sides down, and cook until golden brown, 2 to 4 minutes. Remove the garlic, then add the pork shoulder and cook until browned on all sides, 10 to 15 minutes.

3. Step 3

   Add 4 cups of water, the garlic and the herbs, if using. Bring to a simmer, scraping up browned bits on the bottom of the pot. Cover the pot and transfer to the oven, turning the pork every 30 minutes or so until the pork falls apart when prodded with a fork, 2½ to 3 hours.

4. Step 4

   Transfer the pork to a cutting board to rest for about 15 minutes. Use tongs to squeeze the garlic halves until the cloves pop out into the braising liquid. Discard the garlic peels and herb sprigs. As the braising liquid sits, a fat cap will appear: Use a spoon to skim off most of it. Season the liquid to taste with salt and pepper.

5. Step 5

   Slice the pork against the grain into ½-inch-thick slices, or shred the pork with two forks. Return the pork to the braising liquid and serve with a spoonful of the liquid.