Celina Tio
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Pork butt

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Braised Pork Butt

Despite the name, pork butt does not come from the rear end of the hog--it is cut from the shoulder. Braising requires initial searing of the meat to improve its flavor and produce the fond – the browned bits of protein on the bottom of the pan which enrich the flavor of the sauce. Contrary to popular opinion, browning does not “seal in the juices.”

Once the meat is seared, it is placed in a heavy pot, surrounded by seasonings and liquid, covered and cooked slowly in the oven until the connective tissue melts and the muscle fibers are tenderized by the moist heat.