The Pioneer Woman Tasty Kitchen
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Fall-Apart Braised Pork

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Level: Easy

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Description

This is my go-to recipe for braised pork. I usually make a big batch of this and use it in several meals. I love to use this pork in tostadas, arepas, soups, BBQ pulled pork sandwiches, ragus with pasta, chili, and more!

Ingredients

  • 6 pounds Country Style Boneless Pork Ribs (up To 7 Pounds)
  • Salt And Pepper, to taste
  • 2 cups Chicken Stock (up To 4 Cups)
  • 4 Tablespoons Minced Garlic
  • Extra Virgin Olive Oil, As Needed For Frying

Preparation

Preheat oven to 325 F. Heat the olive oil in a Dutch oven or heavy bottom skillet (I start with 1-2 Tablespoons and add more as needed) on medium-high heat. Make sure that your pan gets really hot.

Pat ribs dry and season them with salt and pepper. Brown ribs in the pan on all sides (about 3-5 minutes per side). Do this in batches. When each batch is done, move ribs to a large roasting pan.

Add chicken stock to the roasting pan. Add enough until the liquid level comes up to about three-quarters of the height of the pork. Add minced garlic into the roasting pan.

Cover the pan with foil (poke a few holes in foil to allow steam to escape). Roast in the preheated oven for 3 to 3 ½ hours total. Flip ribs halfway through cooking time—until they are fall-apart tender.

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