hey everyone yankel here today we're going to learn how to bray some pork i've got one of our pork boneless blade roasts i'm going to season it just salt and pepper we're going to add all the flavor through the braising process we've got onions celery and carrots we're going to cut them into nice large chunks because we want them to add flavor but we don't want them to dissolve nice big chunks nothing fancy i love scaring my mom by cutting things while looking at other people so you know cut just keep your fingers out of it we're at the stove we're going to preheat the oven to 300 degrees which is a good raising temperature the pan is hot i'm gonna add a little bit of oil i'm gonna go fat side down just to get a good hard sear two to three minutes per side make sure you sear all the sides we've got a beautiful sear all over just crusty and delicious i don't need to add any more fat i've got a little bit of fat that rendered off the pork so i'm going to add my vegetables right in there we're going to let the vegetables sear a little bit so i'm going to add half of my braising liquid which in this case is apple cider i'm going to use the liquid to scrape the bottom of the pan i want all those crusty bits that we got from the pork during searing we're going to add a little bit of tomato paste that'll add some body to the braising liquid as well as a little bit of acidity we're going to add our pork back into the pot just kind of nestle it down there then we're going to add the rest of our braising liquid wait for it to come to a simmer put the lid on into the oven it's a really nice looking pork butt so what we're looking for is fall apart tender and look at that opens right up so let's give it a taste so good my mom and jenny tell me not to talk with my mouth full but this is just too good you