When it comes to cooking pork shoulder, an important decision is choosing the right cooking liquid. The liquid serves multiple purposes – it provides moisture, flavor, and helps break down the connective tissue in the pork. There are several good options to consider when selecting a braising liquid for pork shoulder.
Apple Cider
Apple cider makes an excellent braising liquid for pork. The sweet tartness of the cider complements the rich flavor of the pork. As the cider simmers with the pork, it tenderizes the meat and leaves it moist and flavored with apple notes. Apple cider adds plenty of liquid to keep the pork from drying out. The natural sugars in the cider help caramelize the exterior of the pork into a delicious crust. Pork shoulder braised in apple cider is a fall favorite, perfect for cool weather meals. Try surrounding the pork with aromatic vegetables like onions, carrots, and celery when braising in cider.
Pros of Apple Cider
- Sweet, fruity flavor
- Tenderizes pork effectively
- Provides enough braising liquid
- Caramelizes and bastes pork
- Complementary fall flavor
Cons of Apple Cider
- Can get overly sweet if reduced too much
- Doesn’t add as much depth of flavor as wine or stock
Chicken or Pork Stock
Chicken or pork stock make classic braising liquids for pork shoulder. Using pork stock when cooking pork adds great flavor resonance – the porky essence of the stock infuses right into the meat. Chicken stock provides savory notes and gelatin to give fantastic body and texture to the finished braise. As natural products, stocks add far more flavor nuance and depth compared to store-bought broths. Try making a rich pork or chicken stock in advance to use for braises. Boil down scraps like bones, skin, aromatics, and veggies to extract maximum flavor and body for braising liquid success.
Pros of Chicken or Pork Stock
- Big meaty flavor
- Natural gelatin for body
- Familiar foundational flavors
- Pork stock adds flavor resonance
- Homemade is inexpensive
Cons of Chicken or Pork Stock
- Needs time to prepare homemade
- Pork bones for stock can be difficult to source
- Can be greasy if fat isn’t skimmed
Wine
Wine is a fabulous braising liquid that adds complexity, acidity, and fruity flavors to pork shoulder. Red wines like Pinot Noir, Cabernet, or Merlot lend bold flavor and fruitiness that complements the rich pork beautifully. White wines like Sauvignon Blanc also work well. The tannins in red wine help tenderize the pork’s tough connective tissues. As wine simmers down into a sauce, it provides body while concentrating the wine’s flavors. Wine-braised pork shoulder makes an elegant, company-worthy meal.
Pros of Wine
- Complex and nuanced flavor
- Fruitiness complements pork
- Tannins help tenderize
- Provides acidity to balance rich pork
- Elegant, impressive dish
Cons of Wine
- More expensive ingredient
- Braising concentrates alcohol – may need to cook longer
- Some find wine flavors overpowering
Beer
The subtle sweetness and roasted grain flavors of beer make it an excellent braising liquid for pork shoulder. Malty beers like stouts, porters, and brown ales work particularly well. The mild bitterness balances the fattiness of the pork. Carbonation can help break down the pork’s collagen as it simmers. The carbonation also creates a lovely glaze on the exterior of the meat. Pork braised in beer makes for comforting, homey meals. Try surrounding the pork with potatoes, carrots, and herbs to soak up the delicious braising liquid.
Pros of Beer
- Subtle roasted flavors
- Carbonation tenderizes pork
- Maltiness balances fat
- Beer glazes and bastes as it braises
- Hearty, comforting dish
Cons of Beer
- Alcohol needs to cook off – requires longer braising time
- Can add bitter flavors if reduced too far
- Less refined than wine or cider
Brine
Brining the pork shoulder before braising helps ensure it stays incredibly moist and well-seasoned. A simple brine is just water, salt, and aromatics like garlic, peppercorns, herbs, and spices. Make the brine strong enough to really season the meat’s interior. Let the pork brine in the fridge for at least an hour, but preferably overnight. As it braises, the salt and seasoning carried into the meat help hugely with moisture and flavor. The brine also helps the pork retain moisture when served. An easy upgrade is using apple cider, wine, or another flavorful liquid instead of plain water when making the brine.
Pros of Brining
- Ensures moist, well-seasoned pork
- Carries flavor into the meat
- Retains moisture when served
- Upgrades flavor of the brine liquid
- Simple to make ahead
Cons of Brining
- Requires more time and planning
- Dilutes braising liquid flavor
- Can make texture too dense if overbrined
Soy Sauce
For an Asian flair, soy sauce makes a quick and easy braising liquid for pork shoulder. The salty umami flavor of soy sauce perfectly suits the pork. Combining soy sauce with aromatics like ginger, garlic, chilies, and five-spice powder gives incredible flavor complexity. Mirin or shaoxing wine help balance the salty flavor. Adding some chicken or pork stock rounds out the braising liquid. Soy-braised pork shoulder is delicious served over rice or used in dishes like lettuce wraps or ramen. Using soy sauce cuts down on active cooking time since no stock or brine needs to be prepared in advance.
Pros of Soy Sauce
- Umami flavor suits pork well
- Quick and convenient
- Goes well with Asian seasonings
- Provides saltiness and color
- No stock/brine required
Cons of Soy Sauce
- One-note flavor lacks complexity
- Can become overwhelmingly salty
- Imparts relatively dark color
Cola
It may sound unconventional, but braising pork shoulder in cola produces delicious pulled pork. The sugars in the soda caramelize the exterior while the acids tenderize the interior. Cola adds subtle fruity flavors that balance the fattiness of pork shoulder. Many classic cola braising recipes also use ketchup or barbecue sauce to provide tangy sweetness and thickness. The dark color of cola helps produce a beautiful mahogany hue on the pork. For a fun twist, try cherry or orange soda as the braising liquid. Cola-braised pork makes fantastic tacos, sandwiches, or a crowd-pleasing main dish.
Pros of Cola
- Tenderizes and caramelizes pork
- Fructose provides flavor and color
- Familiar fun flavor
- Ketchup/BBQ sauce provide thickness
- Easy weeknight meal base
Cons of Cola
- Can taste overly sweet
- Not as complex in flavor
- Unhealthy connotations
Comparison Table
| Liquid | Flavor | Tenderness | Convenience | Cost |
|---|---|---|---|---|
| Apple Cider | Fruity, Sweet | *** | ** | $ |
| Chicken/Pork Stock | Savory, Rich | **** | * | $ |
| Wine | Fruity, Complex | **** | ** | $$ |
| Beer | Malty, Bitter | *** | ** | $ |
| Brine | Clean, Seasoned | ** | ** | $ |
| Soy Sauce | Umami, Salty | *** | **** | $ |
| Cola | Sweet, Tangy | *** | **** | $ |
* = lowest, **** = highest
Conclusion
When it comes to the best liquid for braising pork shoulder, a few options stand out from the pack. For ultimate moisture and tenderness, a homemade chicken or pork stock is hard to beat. The gelatin gives great body while the meaty flavor perfectly suits the pork. For convenience, cola and soy sauce both provide solid flavors without much prep. Wine really shines when you want a luxurious, elegant dish with complex flavors – just be sure to cook off the alcohol fully. Apple cider is ideal for quintessential fall meals. Ultimately, the best liquid comes down to the flavor profile and preparation time you prefer. With any of these flavorful braising liquids, your pork shoulder is sure to become fall-apart tender and full of mouthwatering flavor.