Good Cuts for Braising

• Braising tends to work best for meats that have a large amount of tough connective tissue. Slow braising in a moist environment allows the tough collagen in the connective tissue to break down into softer gelatin. This moisturizes and tenderizes what would otherwise be a tough piece of meat. Pork cuts that braise well include cuts from the shoulder, such as the shoulder arm picnic, Boston butt and hocks. Cuts from the rib section, like country ribs, baby back ribs, spare ribs and St. Louis cut ribs, also work well for braising.

Searing

• Braising is a two-step method, and each step serves a particular purpose. First, sear the meat on all sides to a golden brown. This is easiest done in an oiled pan or Dutch oven on the cooktop, or use your grill on high heat or the broiler in your oven. Searing in a pan allows you to use the flavorful “browned bits” in the bottom of the pan when you deglaze the pan with liquid afterward. Regardless of the method you use, the purpose of searing is to caramelize the outside of the meat. This creates more flavor compounds in the meat, resulting in a much more complex-tasting dish.

Slow Cooking

• The second step in braising is partially submerging the meat in liquid, covering the pan, and cooking at low to moderate heat for a long period of time. Ideally, braised meat should reach an internal temperature of 195 degrees Fahrenheit -- and do so very slowly. Although 200 degrees Fahrenheit is an acceptable temperature, cooking at such a low temperature can result in a long wait for dinner. Braising at about 325 degrees Fahrenheit will get food on the table sooner and with consistently good results.

Upping the Flavor

• Incorporate aromatics and flavorful braising liquids for even tastier results. Good braising liquids for pork include combinations of red or white wine, beer, cider, stock, vinegars and fruit juices. Add sautéed vegetables or fruits, such as onions, carrots or apples, or cooked bacon or sausage for even more flavor.