Braising liquid can include chicken, mushroom or vegetable stocks, tomato sauce, wine or beer, vegetable juice cocktail or prepared gravies. Use the braising liquid as a sauce for the cooked meat. Both stewed and braised pork dishes benefit from marinades or rubs. To make a marinade, combine an acid ingredient, such as citrus juice or vinegar, with a small amount of oil and seasonings. Allow the meat to soak in the marinade for at least thirty minutes.
Marinades also help to tenderize.
Less-tender cuts, such as pork stew or shoulder, can marinate for up to twelve hours. Rubs are mixtures of herbs and spices that are rubbed directly into meat before it's cooked. Rubs impart flavor and color to meat, combining with the natural juices of the pork to accent flavor. Try a rub of coarsely ground black pepper, granulated garlic and dried parsley or mild chili powder, thyme and onion powder. Whichever cooking method you choose for pork, be sure to be safe.