Braised Pork Shoulder

Napoli Outdoor Oven Pork

Prep: over Cook: over Serves: 8
Recipe By:  Andrés Dangond, Director of Culinary Development at Lynx Grills / Chef-Owner of Dinner with Dres / The Cut


1 pork shoulder (3 1/2 to 4 pounds)

1 Tbs salt

2 teaspoons freshly ground black pepper

5 cloves garlic, minced

1 tablespoons paprika

¼ cup olive oil

5 carrots, cut in halves lengthwise

4 onions, cut in halves lengthwise

2 garlic heads, cut in halves widthwise

4 Rosemary sprigs

4 cups chicken stock or broth


  1. Season the pork shoulder with salt, paprika and pepper. In a bowl, make a paste by whisking together the garlic, paprika and olive oil. Rub the paste all over the pork. Wrap the pork shoulder in plastic wrap and place in a bowl and let marinate in the refrigerator for 2 to 3 hours.
  2. Preheat the pizza oven on low heat.
  3. Place the onions, carrots, garlic and rosemary in the bottom of a Dutch oven large enough to hold the pork shoulder. Put the roast on top of the onions and add the chicken stock. Cover and braise in the oven for 4 to 5 hours, or until a thermometer inserted into the center of the meat reads between 155°F and 160° F.
  4. Remove the roast from the pan and let it rest for about 15 minutes until it is cool enough to slice. Serve with the braised onions, carrots and remaining liquids.