Stovetop Quick-Braised & Crispy Pork Shoulder + Roasted Beets & Lemon Cucumber-Radish Salad
A fast, weeknight version of pulled pork vibes—without the hours. Sale-priced pork shoulder steaks braise quickly with garlic and a splash of broth until fork-tender, then get crisped in the pan. Pair with sweet roasted beets and a bright cucumber-radish crunch for a killer contrast of rich + fresh.
Back to full listIngredients
- Pork Shoulder Bone In Steaks Value Pack (About 2 Steaks per Pack) 1 lb pork shoulder steaks $5.79/lb
- Simple Truth Organic® Low Sodium Free Range Chicken Broth 32 oz 1 cup $1.79
- Garlic 3 cloves, smashed $1.50
- Loose Red Beets 1 lb, peeled and cut into 1-inch wedges $2.89/lb
- English Cucumber 1 cucumber, thin-sliced $1.99
- Green Top Red Radishes 1 bunch, thin-sliced $1.89
- Fresh Organic Lemon - Each 1 lemon (1–2 Tbsp juice) $1.69
- Lenz Moser Gruner Veltliner 1 x 1 L $12.99
Instructions
- Prep: Heat oven to 425°F. Peel and cut 1 lb beets into 1-inch wedges. Thin-slice 1 cucumber and 1 bunch radishes. Smash 3 garlic cloves. Juice 1 lemon (1–2 Tbsp).
- Roast the beets: Toss 1 lb beet wedges with 1 Tbsp oil, 1/2 tsp salt, and pepper. Roast on a sheet pan 35–45 minutes, tossing once halfway, until tender and caramelized at the edges.
- Quick-braise the pork (stovetop): Season 1 lb pork shoulder steaks with salt and pepper. Heat 1 Tbsp oil in a lidded skillet over medium-high. Brown pork 3–4 minutes per side. Add smashed 3 garlic cloves and 1 cup chicken broth. Cover, reduce heat to low, and simmer 20–25 minutes until very tender.
- Crisp it up: Transfer pork to a plate and shred with two forks (or slice). Pour off excess fat if needed, then increase heat to medium-high. Add shredded pork back to the skillet and cook 4–6 minutes, stirring, until browned and crispy in spots. Season to taste with salt and a squeeze of lemon juice.
- Make the crunchy salad: In a bowl, toss thin-sliced cucumber and radishes with 1–2 Tbsp lemon juice, 1 tsp oil, salt, and pepper. (Optional pantry add-ins: pinch of sugar, dried dill, or a spoon of yogurt.)
- Serve: Plate roasted beets, top with crispy pork, and add the cucumber-radish salad on the side (or pile it on top for contrast).
Cook time: 55 minutes
Estimated cost: $12–18
Health notes: ~800–950 calories per serving. Pork shoulder is richer—balance comes from beet fiber and a hydrating crunchy salad. Trim visible fat and pour off excess pan fat before crisping to lighten.
Drink pairing: You want freshness and lift to cut through pork richness and earthy beets. Think high-acid reds or crisp, lightly aromatic whites.
Wine picks:
- Lenz Moser Gruner Veltliner $12.99 1 x 1 L
Why it works: With the Quick-Braised & Crispy Pork Shoulder plus roasted beets and a lemony cucumber–radish salad, **Grüner Veltliner** is a textbook fit: its bright acidity and citrus snap cut through pork fat, while its signature white-pepper/herbal edge complements the radish bite and the earthy-sweet beets. It also stays dry and refreshing next to the lemon dressing (where many fruitier whites can taste flat). For 2 people, the **1 L bottle** is perfect (you’ll likely have a small pour left over, which is ideal with leftovers).