Simmer Down

Tying a pork shoulder is easier than it looks: Just pull the pork into a loaf shape and bind it with kitchen string. Want to skip this step? Ask your butcher for pre-tied pork.

Dry the pork with paper towels, then sear it carefully over medium heat, rotating it to caramelize every side. Make sure the pan isn't too hot as you go: If you sear the meat too quickly and burn the outside, the sauce will turn out bitter.

A braise cooks itself, with a little help. After searing the pork and adding braising liquid and other flavorful bits (orange slices, bacon), Stevens tops it all with a piece of parchment.

She replaces the lid of her braising pot (Le Creuset Oval Doufeu, $230, cooking.com) to seal in the flavorful steam. Now she'll have almost three hours to work on other dishes—and relax.

When the meat is done, she removes the pork and slices it while the braising liquid simmers on the stovetop. If you make the dish ahead of time, save this step for just before dinner.

Once the meat is on a serving platter, it's ready to be topped with the flavorful sauce from the braising pot. With a scattering of freshly chopped parsley, the meal is ready to serve.