Hawaiian Braised Pork Shoulder

Ingredients:

• 700 g pork shoulder or lower edge of shoulder
• 2 cups chicken broth with or without spices
• 1 tbsp. pineapple juice
• 2 teaspoons red Hawaiian sea salt or coarse salt
• 1 tbsp. l. brown sugar
• 2 tsp paprika
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp crushed black pepper
• 1/4 cup canola oil (portioned)
• 1 chopped onion
• 1 piece ginger, sliced ​​(8 cm)
• 4 crushed cloves of garlic
• Optional: kitchen string

Preparation:

1. In a small bowl, combine brown sugar, salt, paprika, cumin, coriander and black pepper.
   
   Cut the pork into 4 equal portions, then tie each piece with string. Sprinkle each piece with 1.5 teaspoons of the spice mixture.
2. Heat 3 tablespoons of canola oil in a large Dutch oven over medium heat. Brown each piece of pork on all sides, then transfer to a plate. Add the remaining tablespoon of canola oil to the same Dutch oven, then add the onion, ginger, and garlic.
   
   Sauté for 2 minutes. Pour in the pineapple juice and chicken broth and return the meat to the pan. Cover the pan with a lid, place it in the oven, and simmer until tender, about 2.5 hours.
3. Preheat oven to 150°C.
   
   Remove the pork from the roasting pan and place the pieces on a baking sheet. Sprinkle each piece with the remaining 1/2 teaspoon of spice mixture and grill on low until golden brown and crispy but not burnt, about 2 minutes. Transfer the pork to a serving platter and serve drizzled with the braising sauce.
   
   Serve the meat with parsnip puree if desired or celery root.