Instructions

1. 1

   Prep dry rub; season pork

   • For best results, season pork shoulder at least 4 hours or up to 24 hours before cooking.
   • In small bowl, stir together brown sugar, salt, cumin, paprika, cayenne and black pepper.
   • Evenly rub seasoning all over pork shoulder and place in resealable plastic bag.
   • Refrigerate until ready to cook.

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2. 2

   Sear pork shoulder

   • In Brava Chef’s Pan add 2 tablespoons cooking oil and place pork shoulder, fat side down.
   • Slide Chef’s Pan, uncovered, into top shelf.
   • Press green button to begin cooking.
   • Note: You will add additional ingredients after 10 minutes.
   • Once Brava notifies you, carefully remove Chef’s Pan from Brava and place onion, garlic and bay leaves around pork.
   • Stir in chicken stock, apple cider vinegar, orange peel and orange juice.
   • Cover Chef’s Pan with lid and slide into top shelf.
   • Press green button to continue cooking.
   • Note: You will remove Chef's Pan lid after 3 hours.

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3. 3

   Braise pork shoulder

   • Once Brava notifies you, carefully remove Chef’s Pan and remove lid.
   • Slide Chef’s Pan into top shelf, press green button to continue cooking.

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4. 4

   Finish & serve

   • Carefully remove Chef’s Pan and check pork. Meat should easily pull apart when pierced with a fork. If it is not yet tender, bake at 300°F for 30 minutes more.
   • Place pork on cutting board and cut as desired, or use fork or hands to pull meat apart. Transfer to large bowl.
   • If desired, use large spoon to skim fat off sauce.
   • Remove bay leaves and orange zest and carefully transfer sauce and vegetables to blender. Blend on high speed until smooth. Pour half of sauce over pork and toss to coat.

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