Braised Pork Shoulder

Transform your dining table into a rustic feast with this irresistible Braised Pork Shoulder recipe, a celebration of slow-cooked perfection. This hearty dish starts with a bone-in pork shoulder (or Boston butt), seared to golden-brown perfection to lock in its rich, savory flavor. Aromatics like onion, carrots, celery, and garlic are sautéed to build a flavorful base, while dry white wine and a fragrant blend of fresh thyme and bay leaf infuse the tender meat throughout its slow braise in a hearty broth. After hours in the oven, the pork becomes melt-in-your-mouth tender, ready to be shredded or sliced and served alongside creamy mashed potatoes or roasted vegetables. Ideal for Sunday dinners, holiday gatherings, or whenever you crave something comforting yet elevated, this braised pork shoulder guarantees a symphony of flavors in every bite. Plus, the rich, savory braising liquid doubles as a delectable sauce—making this a complete, crowd-pleasing meal packed with rustic charm.

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 6

Ingredients

• 4 pounds bone-in pork shoulder (or Boston butt)
• 1 tablespoon salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 1 yellow onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 cup dry white wine (or chicken broth)
• 3 cups chicken or beef stock
• 3 fresh thyme sprigs
• 1 bay leaf

Directions

Step 1

Preheat your oven to 325°F (160°C).

Step 2

Season the pork shoulder generously with salt and black pepper on all sides.

Step 3

In a large, heavy-bottomed Dutch oven or oven-safe pot, heat the olive oil over medium-high heat.

Step 4

Sear the pork shoulder on all sides until deeply browned, about 3-4 minutes per side. Remove the pork and set it aside.

Step 5

In the same pot, add the diced onion, carrots, and celery. Cook for 4-5 minutes, stirring occasionally, until the vegetables are softened.

Step 6

Add the minced garlic and tomato paste, and cook for an additional 1-2 minutes, stirring to combine.

Step 7

Pour in the dry white wine (or chicken broth) to deglaze the pot, scraping the bottom to release any browned bits. Cook for 2-3 minutes to reduce slightly.

Step 8

Return the pork shoulder to the pot, and add the chicken or beef stock. The liquid should come about halfway up the pork.

Step 9

Add the fresh thyme sprigs and bay leaf to the pot, and bring the mixture to a simmer.

Step 10

Cover the pot with a tight-fitting lid and transfer it to the preheated oven.

Step 11

Braised the pork shoulder for 2 1/2 to 3 hours, or until the meat is fork-tender and easily pulls apart.

Step 12

Carefully remove the pork from the pot and let it rest for 10 minutes before shredding or slicing.

Step 13

Optionally, skim any excess fat from the surface of the braising liquid and serve it as a sauce over the pork.

Step 14

Serve warm with your choice of sides, such as mashed potatoes or roasted vegetables.

Nutrition Facts

Serving size	3423.9 grams (3423.9g)

Amount per serving	% Daily Value*
Calories	5204

Total Fat 370.20g	475%
Saturated Fat 128.40g	642%
Polyunsaturated Fat 2.70g
Cholesterol 1343mg	448%
Sodium 11160mg	485%
Total Carbohydrate 62.20g	23%
Dietary Fiber 14.90g	53%
Total Sugars 26.40g
Protein 351.70g	703%

Vitamin D 127IU	635%
Calcium 495mg	38%
Iron 19mg	107%
Potassium 7171mg	153%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 66.8%

Protein: 28.2%

Carbs: 5.0%