Spicy Tomato Braised Pork Shoulder

Slow-braised pork shoulder simmered in tomatoes, spices, and Chinni’s Andhra Tomato sauce. Deeply savory, spicy, and comforting, this dish delivers bold South Indian flavor with every tender bite.

Ingredients

About 4 lb bone-in pork shoulder
1 tablespoon kosher salt
1 tablespoon brown sugar
28 ounces whole canned tomatoes
5 cloves garlic
3 cups chicken stock
1 tablespoon whole brown mustard seeds
1 tablespoon whole cumin seeds
1 cup Andhra Tomato
5–10 curry leaves (optional)

Directions

Pat the pork shoulder dry, then coat with salt and brown sugar.
In a large pan, sear all sides until golden brown.
In a crockpot or Dutch oven (large enough to fit the pork completely), combine the remaining ingredients. Blend the mixture for a smoother sauce, or crush the tomatoes by hand for a rustic texture.
Carefully place the seared pork shoulder into the liquid.

Crockpot: Cover and cook on high for about 6 hours.
Dutch oven: Cover and bake at 325°F for about 5 hours.
The pork is done when the bone wiggles free easily.

We like to serve ours over saffron rice with fresh cilantro and thinly sliced red onion.