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Carrot Top Christie is looking for: (1 recommendation)
I have a beautiful pork shoulder that I intend to braise for gametime pulled pork sandwiches. My usual recipe has WONDERFUL flavor, but I have always braised mine in the oven in a cast iron dutch oven. Our oven, however, has decided to go on the fritz tonight. So I am wondering if anyone would know of the best way to convert an existing oven braised recipe to a stovetop recipe?

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Last updated: Feb. 2, 2013 8:08 pm
Posted: Feb. 2, 2013 5:21 pm
 
Commented by: Nutmeg~n~Pepper
Feb. 2, 2013 5:24 pm
What about a crockpot instead?
Comments:
Carrot Top Christie
Feb. 2, 2013 5:27 pm
I don't own one because I've always preferred to use my cast iron. Now, I am wishing I did!
 
patticakes43
Feb. 2, 2013 5:53 pm
Maybe put it on high heat for about an hour, then low heat but still cook it in the dutch oven?
 
patticakes43
Feb. 2, 2013 5:54 pm
Or high for about the first 30 mins.
 
Patty Cakes
Feb. 2, 2013 5:57 pm
Christie, you can still braise even on the stove, just lower that heat and keep an eye on broth level!
 
mimosa ain't no PRO
Feb. 2, 2013 8:08 pm
Do you have a grill? I've never braised a shoulder, I just roast them in a slow oven (out of the picture for you I realize) or cook on the smoker. A slow grill in the cast iron should produce great results.
 
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