Southern Pork Shoulder: 3-Hour Braise Unlocks Restaurant-Quality Flavor
The first time I made Southern braised pork shoulder, I was trying to impress my North Carolina-born sous chef at a restaurant in Chicago. She always rolled her eyes at my “fancy” cooking, so I went back to basics—but with a twist. After hours of gentle braising, the kitchen filled with an aroma so rich … Lire plus