• Prep Time: 5 min
  • Cooking Time: 4 hrs
  • Serves: 6

Braised Pork Shoulder with Cranberries

Category: Main Dish, Crockpot, One-Dish Meal, Pork

 Ingredients List

  • 1 bone-out pork shoulder
  • 2 cups Kikkoman soy sauce
  • 2 cups red wine
  • 1 small ginger root, sliced into 5 thick slices
  • 2 scallions, cut into 1-inch pieces
  • 1 onion, chopped
  • 2 star anise
  • 1 packed cup of brown sugar
  • 1 cup fresh cranberries, plus 1/2 cup for garnish, halved
  • 8 shiitake mushrooms, soaked in water until soft, and cut into 4 pieces each
  • Kosher salt and freshly ground black pepper
  • enough to cover (approx. 2 cups)
  • Mini steamed folded buns (you can buy these frozen in Chinatown)


In a stock pot over high heat (or crockpot), combine all liquids with ginger, scallions, star anise, sugar and cranberries. Stir to combine. Bring to a simmer and add pork. Make sure the liquid covers it.

Cook 4 hours or until pork is tender. If cooking in a crockpot, you can cook for 4 hrs on high heat or 8 hrs on low heat. When the pork is ready, remove it from the pot and set it aside.

Remove star anise and ginger from the pot and discard them. Next, heat the sauce back up and boil it, until it has been reduced by abount 1/4. Check it for seasoning and season, if needed.

Add the remaining quartered cranberries and the mushrooms to the pot and cook for 10 additional minutes. In the last 5 minutes, you can attach a steamer on top of the stockpot to heat the Chinese mini steamed buns (If using crockpot, steam the folded buns separately).

Ladle the sauce on top of the pork and serve with steamed buns.

To eat, slice pork and stuff inside steamed bunswith a spoonful of the sauce.

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