Black Bean Braised Pork Shoulder

This slow cooked pork shoulder is juicy and tender and fortified with the flavor and color of the black bean cooking liquid. You can substitute stock, but it won't have the silkiness of the bean cooking liquid.

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1 pork shoulder roast, about 3 lbs
1 tbsp smoked paprika
1 tbsp brown sugar or maple syrup
1 tbsp salt
1-2 dried cayenne or habanero
2 cups black bean cooking liquid (from boiling a pot of beans)


  1. In a large Dutch oven, rub the pork shoulder all over with the paprika, brown sugar, and salt
  2. Add the dried chili and black bean cooking liquid to the pan, cover tightly, and let marinate overnight
  3. Turn the oven on to 300F
  4. Place the whole pot into the oven and let braise until the pork shoulder is tender, about 3 hours
  5. Remove from the oven when the pork is fork tender
  6. Serve over polenta, sweet potato mash, or pull the pork to make tacos