Miso Mustard-Braised Pork Butt with Garlic Jus
A five-hour braise that transforms a three-pound pork butt into tender, deeply savory meat coated in umami-rich miso-mustard sauce. Dry-brined pork is seared then braised low and slow with garlic, ginger, and chicken stock, resulting in fork-tender meat and a glossy, reduced pan sauce. Serve for Sunday dinner or make-ahead entertaining; the mustard powder adds subtle heat that balances white miso's fermented depth. This version uses both dry brine and wet braise for maximum flavor development.
Ingredients
- ¼ cup kosher salt
- ½ cup granulated sugar
- 2 tablespoons hot mustard powder
- 3 pounds boneless pork buttbeef chuck1:1heartierbeef-forward
5hr same
- 2 tablespoons vegetable oil
- 2 heads garlic, cut in half lengthwise
- 1 quart chicken stock
- 3 tablespoons white misored miso1:1umamifermenteddeeper-flavor
increases saltiness slightly
- 2 tablespoons soy sauce
- 1 inch chunk ginger, sliced
- sesame seeds(optional)
Instructions
- 1
Mix salt, sugar, and mustard powder in a bowl.
- 2
Coat pork evenly with dry brine, refrigerate uncovered at least 5 hours or overnight.
- 3
Remove pork from refrigerator and let sit 20 minutes at room temperature.
- 4
Preheat oven to 300F.
- 5
Heat oil in a large Dutch oven over medium heat.
- 6
Add garlic cut-side down until golden brown, then set aside.
- 7
Brown pork on all sides, about 2 minutes per side, then set aside.
- 8
Remove oil from pot with a paper towel.
- 9
Add stock, miso, soy sauce, and remaining mustard powder to pot, whisk to combine.
- 10
Bring to a simmer.
- 11
Add garlic, ginger, and browned pork to pot.
- 12
Cover with lid and place in oven.
- 13
Cook 3 hours covered.
- 14
Uncover and cook until meat is tender and sauce has reduced, about 2 more hours.
- 15
Remove pork from liquid and set aside.
- 16
Strain braising liquid through a fine-meshed sieve, squeezing garlic cloves and pressing paste through sieve.
- 17
Skim fat from sauce with a spoon.
- 18
Spoon sauce over pork.
- 19
Lightly shred meat and spoon more sauce over top.
- 20
Sprinkle with sesame seeds if desired.
Tips
Dry brine overnight if possible; it seasons throughout and breaks down muscle fibers for faster, more even tenderizing.
Strain the sauce carefully and press the braised garlic through the sieve; it emulsifies and thickens the final jus.
Allow pork to rest 10 minutes before shredding; it retains more moisture and shreds more cleanly.
Good to Know
Refrigerate in airtight container up to 4 days. Sauce and meat separate; fat will solidify on surface for easy removal.
Braise completely through day 2, chill overnight. Reheat gently on stovetop over medium-low 20-30 minutes, stirring occasionally. Do not microwave; dries meat.
Shred or slice pork, spoon warm sauce over top. Serve with steamed rice, polenta, or crusty bread. Sesame seeds add nuttiness. Pairs with steamed bok choy or pickled vegetables.
Common Mistakes
Skip dry brine to avoid uneven seasoning and longer braising time.
Brown garlic too hard to avoid bitterness that taints the sauce.
Uncover too early to avoid tough, dried pork; timer matters.
Skip straining and pressing garlic to avoid grainy, broken sauce texture.
Substitutions
Gluten-Free Swaps
General Alternatives
increases saltiness slightly
FAQ
Can I make this without a Dutch oven?
Use a heavy-bottomed pot with tight-fitting lid. Must hold 5+ quarts and conduct heat evenly. Check oven temperature accuracy; recipes depend on it. Cast iron retains heat well but heats unevenly on stovetop for initial searing.
What if my sauce doesn't reduce enough?
Remove pork, return strained sauce to stovetop over medium-high heat, simmer 15-20 minutes uncovered until syrupy. Whisk occasionally. Do not reduce past glaze consistency or it becomes too salty.
How long can I freeze the braised pork and sauce?
Freeze together in airtight container up to 3 months. Thaw overnight in refrigerator. Reheat on stovetop over medium-low 25-35 minutes, stirring often. Texture remains tender; sauce rehydrates as it warms.