Butter Braised Pork Shoulder with Garlic Cream

Ingredients

• 11 large yellow onion(150g)
• 26 cloves garlic(30g)
• 3115 g unsalted butter(115g)
• 415 ml vegetable oil(14g)
• 5480 ml beef or chicken broth(480g)
• 630 ml Worcestershire sauce(30g)
• 710 g kosher salt(10g)
• 85 g cracked black pepper(5g)
• 95 g dried thyme(5g)
• 101.4 kg pork shoulder (pork butt)(1400g)
• 11240 ml heavy cream(240g)
• 1260 g cream cheese(60g)
• 1350 g Parmesan cheese(50g)
• 145 g garlic powder(5g)
• 153 g onion powder(3g)
• 1610 g fresh Italian parsley(10g)
• 174 sprigs fresh thyme(4g)
• 18600 g mashed potatoes or crusty bread(600g)

Instructions

1. 1Pat the pork shoulder chunks dry and season generously with salt, pepper, garlic powder, and onion powder.
2. 2Heat oil in a heavy Dutch oven over medium-high heat; sear the pork chunks in batches until deep golden brown on all sides, then remove.
3. 3Reduce heat to medium, add 4 tablespoons of butter, and sauté the onions until soft, then add the minced garlic and dried thyme for 1 minute.
4. 4Pour in the broth and Worcestershire sauce, scraping the bottom of the pot to incorporate the savory browned bits.
5. 5Return the pork to the pot, cover with a tight lid, and simmer on low heat (or bake at 150°C / 300°F) for 3 to 3.5 hours until the meat pulls apart easily.
6. 6Remove the tender pork from the liquid and shred it into large, succulent pieces using two forks.
7. 7Skim excess fat from the remaining cooking liquid, then whisk in the heavy cream and remaining butter, simmering until the sauce reduces slightly.
8. 8Whisk in the cream cheese and Parmesan cheese until the sauce is silky, thick, and completely smooth.
9. 9Fold the shredded pork back into the garlic cream sauce, tossing gently to ensure every strand of meat is coated.
10. 10Plate the pork over mashed potatoes, garnishing with plenty of fresh parsley and thyme sprigs.