Pork all over Denmark is hauntingly tender. Ruggiero was particularly taken with the pork belly she tasted at the restaurant Gammel Mønt—crisp, but succulent and rich. To re-create these qualities, Ruggiero devised a version that requires minimal effort but promises stunning results: Pork shoulder is braised first, until it's super tender, and then flash-seared for a golden crust. The aroma alone will convince you that this unorthodox technique is entirely worthwhile.
•Pork can be braised (but not seared) 1 day ahead and cooled completely, uncovered, then chilled (in pot with braising liquid), covered. Remove solidified fat, then reheat, covered, over moderately low heat, about 30 minutes before searing. Searing the pork gives the tender meat a crisp outer edge, but if you're short on time, feel free to omit this step—the pork will still be delicious.
•If you are unable to get a solid piece of pork shoulder, your pork will have loose flaps; in that case, tie the meat together with kitchen string.
