This small, boneless roast is cut from just above the pork’s shoulder. A mixture of tendons, muscle, and fat makes it perfect for braising.
Braise this cut for 3-4 hours for optimal results. When slow cooking meat, you want to layer your flavors to develop a deeper richer flavor by using REAL stocks, bone broths, and fresh herbs—never use just plain water as your liquid. Finish your braise with vinegar or citrus juice to cut the richness for a bright and well-balanced dish.