Caucasus-Style Braised Pork Shoulder

Name: Caucasus-Style Braised Pork Shoulder
Total time: 23 h
Yield: 8 servings
Ingredients: 4 cloves large garlic cloves; 3 teaspoons kosher salt; 2 teaspoons coriander seeds; 1 teaspoon fenugreek seeds; ¾ teaspoon dried hot red-pepper flakes; 4 tablespoons olive oil; 5 pounds bone-in pork shoulder roast; 1 large red onion; 2 cups water; ½ cup chopped fresh cilantro; 1 tablespoon red-wine vinegar; 1 piece electric coffee/spice grinder

A tender, aromatic pork shoulder braised with garlic, coriander, fenugreek and hot peppers in the style of the Caucasus region. This succulent roast is marinated overnight and slow-cooked until fork-tender, finished with fresh cilantro and a touch of vinegar.

8 servings

23 hr

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•4 cloves large garlic cloves
•3 teaspoons kosher salt
•2 teaspoons coriander seeds
•1 teaspoon fenugreek seeds
•¾ teaspoon dried hot red-pepper flakes
•4 tablespoons olive oil
•5 pounds bone-in pork shoulder roast
•1 large red onion
•2 cups water
•½ cup chopped fresh cilantro
•1 tablespoon red-wine vinegar
•1 piece electric coffee/spice grinder

Cooking Instructions

1.
Mince garlic, then mash to a paste with 2 teaspoons kosher salt using a heavy knife. Grind coriander and fenugreek seeds and red-pepper flakes to a powder in grinder, then stir together with garlic and 2 tablespoons oil in a small bowl. Make 2-inch-deep slits all over meat with a small sharp knife and push some of paste into slits. Rub remaining paste all over meat. Put pork in a bowl and marinate, covered and chilled, at least 8 hours.
480 min
2.
Bring meat to room temperature, about 1 hour.
60 min
3.
Put oven rack in lower third of oven and preheat oven to 350°F.
15 min
4.
Heat remaining 2 tablespoons oil in a wide 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then brown pork on all sides, turning with tongs and a large kitchen fork, about 8 minutes total. Transfer pork to a large plate and cook onion in fat remaining in pot, stirring occasionally and scraping up brown bits, until beginning to brown, 7 to 8 minutes. Return pork to pot and add water and remaining teaspoon kosher salt. Bring to a boil, then cover tightly with lid and transfer to oven. Braise, turning meat once, until very tender, about 3 hours. Cool pork in pan juices completely, uncovered, about 1 1/2 hours, then chill, covered, at least 8 hours.
750 min
5.
Put oven rack in lower third of oven and preheat oven to 350°F.
15 min
6.
Remove fat from surface of pan juices and reheat pork (with pan juices), covered, in oven 1 hour. Transfer pork to a platter using cleaned tongs and large fork. Stir cilantro, vinegar, and table salt and pepper to taste into pan juices and serve with pork.
60 min

Caucasus-Style Braised Pork Shoulder

8 servings

23 hr

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•4 cloves large garlic cloves

•3 teaspoons kosher salt

•2 teaspoons coriander seeds

•1 teaspoon fenugreek seeds

•¾ teaspoon dried hot red-pepper flakes

•4 tablespoons olive oil

•5 pounds bone-in pork shoulder roast

•1 large red onion

•2 cups water

•½ cup chopped fresh cilantro

•1 tablespoon red-wine vinegar

•1 piece electric coffee/spice grinder

Cooking Instructions

Mince garlic, then mash to a paste with 2 teaspoons kosher salt using a heavy knife. Grind coriander and fenugreek seeds and red-pepper flakes to a powder in grinder, then stir together with garlic and 2 tablespoons oil in a small bowl. Make 2-inch-deep slits all over meat with a small sharp knife and push some of paste into slits. Rub remaining paste all over meat. Put pork in a bowl and marinate, covered and chilled, at least 8 hours.

480 min

Bring meat to room temperature, about 1 hour.

60 min

Put oven rack in lower third of oven and preheat oven to 350°F.

15 min

Heat remaining 2 tablespoons oil in a wide 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then brown pork on all sides, turning with tongs and a large kitchen fork, about 8 minutes total. Transfer pork to a large plate and cook onion in fat remaining in pot, stirring occasionally and scraping up brown bits, until beginning to brown, 7 to 8 minutes. Return pork to pot and add water and remaining teaspoon kosher salt. Bring to a boil, then cover tightly with lid and transfer to oven. Braise, turning meat once, until very tender, about 3 hours. Cool pork in pan juices completely, uncovered, about 1 1/2 hours, then chill, covered, at least 8 hours.

750 min

Put oven rack in lower third of oven and preheat oven to 350°F.

15 min

Remove fat from surface of pan juices and reheat pork (with pan juices), covered, in oven 1 hour. Transfer pork to a platter using cleaned tongs and large fork. Stir cilantro, vinegar, and table salt and pepper to taste into pan juices and serve with pork.

60 min