Hosting a small dinner party and want to impress your guests with a flavor-packed roast? Look no further. This recipe is easy to prepare and a long cooking time will provide plenty of opportunity to entertain. Braising is almost a completely fool-proof cooking technique that beginners can easily master. Plus, it only uses a single pot … who wants to wash dishes when you have guests?
Braising basically involves searing meat to a golden brown in in a special type of pot (dutch oven), creating a flavor-packed liquid, then combining them for a long and low-temperature cook. This technique transforms even the toughest and fattiest cuts of meats into a moist, flavor-packed meal that your most critical guests will enjoy.
Assemble the ingredients and equipment 
Cut up the pork shoulder into ~1 pound, equal-sized parts 
Brown the meat then remove from the pot 
Chop the garlic and onion, combine with ginger and sugar 
Prepare the cilantro, pepper, and star anise pods 
Measure out vermouth, water, and soy sauce 
Cook onion+ mixture in the same dutch oven after browning the meat 
Return pork to pot once the liquid and seasonings have come to a boil 
Bake at 300° for five hours 
Return meat juices (no fat) and roast into dutch oven and bring to a simmer on the stovetop 
Serve over rice and garnish with flat leaf parsley
Ingredients
5 to 6 pound pork shoulder roast, fat on
4 tablespoons vegetable oil
1 medium red onion
4 garlic cloves
2 tablespoons sugar
4 tablespoons fresh ginger
Handful cilantro sprigs (stems and leaves)
4 to 6 star anise pods
2 tablespoons whole peppercorn
2 tablespoons red pepper flakes
1 cup very dry vermouth
2 cups water
1/2 cup soy sauce
Flat leaf parsley to garnish
Special Equipment
Le Creuset dutch oven.
Large fat separator (4+ cups). It helps to have one with a filter / grate on the top to catch large pieces.
Steps
Step 1
Pre heat oven to 300° and assemble the ingredients.
Chop the roast up into one-pound equal parts. Pat pieces dry with paper towels and do not trim fat.
Heat oil in a dutch oven on the stovetop until it starts to smoke then brown the roast 2 to 3 parts at a time, about 4 minutes per side.
When meat reaches a nice, golden brown, remove from the dutch oven and allow it to rest.
Step 2
Prep remaining ingredients while browning the meat.
Chopped the onions and mince the garlic. Combine them in a prep bowl with the sugar and ginger.
Create a second prep bowl with the peppercorn, red pepper flakes, star anise seeds, and cilantro sprigs.
Combine vermouth, water, and soy sauce in to a large pyrex measuring cup.
Step 3
Use the dutch oven to cook the onions, garlic, ginger, and sugar for 6 to 8 minutes.
Add in the liquids and remaining seasonings, bring to a boil.
Return the roast to the dutch oven, spacing out the pieces evenly.
Cook covered in the oven for 5 hours.
Step 4
Remove from oven. Working very gently, remove the pork: consider using both a spatula and tongs to prevent the pieces from falling apart.
Pour the liquid from the dutch oven into a fat separator. Discard the fat and return the meat juices to the dutch oven.
Carefully return the pork and bring to a simmer on the stove top.
Enjoy!
Serve over rice and garnish with parsley.
Pairs well with stir fried asian broccoli and bok choy. Serve with a medium bodied Pinot Noir.
Substitutions
Not a fan of pork? Swap it out for beef shoulder roast, pot roast, or veal shanks.
No vermouth on hand? Try a dry white cooking wine.
Feel free to comment, I would love to hear from you