Braised Pork Shoulder

How to slow braise a pork shoulder in broth and wine with onions and herbs to make tender, fall-apart pork with a delicious sauce over top.

Course Main Course

Cuisine American

Diet Keto, Paleo, Whole30

Prep Time 30

Cook Time 2 45

Total Time 3 15

Servings people

Calories 360kcal

Author Lauren

Cost $15.08 / $2.51 PER SERVING

Equipment

Ingredients

2 teaspoons Kosher Salt
1 teaspoon Black Pepper
1 (3-4 pound) boneless pork shoulder but roast cut into 3 even pieces
1 Tablespoons olive oil extra virgin
1 small onion roughly sliced
pinch of red pepper flakes
3 cloves garlic minced
2 cups white wine like sauvignon blanc
2 tablespoons Dijon mustard
⅛ teaspoon nutmeg
3 cups chicken or vegetable broth
2 bay leaves
4 sprigs of fresh thyme bundled with cooking twine

Instructions

PREPARE: Preheat the oven to 375 degrees F.
SEASON AND BROWN THE PORK: Sprinkle the pork shoulder generously with salt and pepper. Heat the olive oil in a large dutch oven over high heat. Once the oil is hot, brown the pork on all sides for 2-3 minutes per side. Remove the pork to a plate.
COOK THE ONIONS: Reduce the heat to medium. If the pan is too dry, add a splash of additional oil, however is there is more than enough fat to coat the pan, you may want to drain any excess. Add the onions to the pan and season them with salt and red pepper flakes. Allow the onions to cook for 6 to 7 minutes or until they are soft. Add the garlic stir continuously for 30-60 seconds.
CREATE THE SAUCE: Pour in the wine, simmer until it reduces by half (about 8 minutes), stirring occasionally. Stir the mustard and nutmeg into the sauce. Then return the pork and add the bay leaves, thyme and 2 cups of broth. Bring to a boil, cover and put the Dutch oven in the prepared oven. Cook for 1 hour.
FLIP AND ADD MORE LIQUID: Flip the pork over and add 1 more cup of broth. Replace the cover and continue to cook for 1 more hour.
UNCOVER AND FINISH COOKING: Turn the pork a final time and return to the oven uncovered for an additional 45 minutes.
REST AND SERVE: After the pork has finished cooking, tent the meat lightly with foil and allow it to rest an additional 15 minutes. If there is any excess fat in the liquid, skim it off. Shred or slice the pork, removing any excess fat, and pour the juices over top when serving.

Notes

MAKE IT WHOLE30 OR PALEO - Replace the white wine with additional broth
USING BONE-IN PORK SHOULDER - use a 5-pound roast, cut the bone off and then cut the remaining roast into 3 pieces, sear and cook all 4 pieces.

Nutrition