braised pork shoulder

This savory braised pork shoulder is inexpensive, easy, and delicious. Try this fall family meal for Sunday dinner or a weeknight supper.

Braised Pork Shoulder

Pork shoulder

tbsp Olive oil

tbsp Butter

Onion (chopped)

Celery (chopped)

Carrot (chopped)

Garlic (chopped)

Kosher salt

black pepper

tbsp Tomato paste

tbsp Flour

Red wine

Beef broth (low sodium)

Parsley (tied)

Bay leaves

Preheat oven to 350° F. Cut pork shoulder into five or six large chunks. Heat olive oil and butter in a large Dutch oven, over medium-high setting. Working in batches, sear the pork chunks on all sides until they have a light golden-brown crust. Remove pork and set aside.

Reduce heat to medium and add onion, celery, and carrot. Sweat the mirepoix for about five minutes until soft. Add garlic and cook for another minute. Stir in salt and pepper.

Stir in the tomato paste and cook for a couple of minutes until it starts to brown slightly. Then, sprinkle the flour in the pan and cook it for a couple of minutes as well. Add the red wine and cook to reduce slightly.&nbsp; Return the pork chunks to the Dutch oven.

Add enough beef broth until it reaches the top of the pork but does not cover it. Add parsley and bay leaves, cover the Dutch oven and place in oven for three hours or until fork tender. Allow the meat to rest for five minutes and then serve.

This wine-braised pork shoulder is French-inspired and made with tender pork, red onions, and a red wine and herb sauce. Easy comfort food.

Wine-Braised Pork Shoulder

pork shoulder

basil

thyme thyme

parsley

Diamond brand kosher salt

(1 lb) red onions, thinly sliced

dry red wine

Preheat

Pat the pork shoulder dry with paper towels. In a small bowl, combine the herbs, salt, and pepper.

Season

In the bottom of a large Dutch oven, layer the onions. Place the pork, fat side down, on the onions and sprinkle with half of the spice mixture. Use your hands to rub it evenly over the pork. Flip the pork so the fat side is up and rub it with the remaining spice mixture. Pour in the wine and cover.

Braise

Transfer the Dutch oven to the oven and braise, basting the pork every hour or so, until the meat is tender and falling off the bone and an instant-read thermometer inserted in the thickest part registers about 180°F (82°C), 3 1/2 to 4 1/2 hours. A boneless roast will be done sooner than a bone-in roast.

Cool

When the meat is tender, remove the shoulder from the pot and let it cool while you finish the sauce.

If you prefer to have as little fat in your sauce—something we’re not particularly proponents of as fat has flavor—use that gravy separator you otherwise use only at Thanksgiving or refrigerate or freeze your pan juices until the fat congeals on top and can easily be skimmed.

Skim

Skim any fat floating on the surface of the juices and then strain the liquid into a medium saucepan.

Simmer

Transfer about half the onions to the saucepan with the liquid and place the remainder back in the Dutch oven. Set the saucepan over medium heat and bring the mixture to a low boil. Reduce the heat and simmer until it is slightly reduced, 8 to 15 minutes. The sauce will be quite thin.

Blend

Carefully transfer the mixture to a high-speed blender and puree until smooth.

Shred

Shred the pork and return it to the Dutch oven and drizzle with the puréed sauce. Toss the pork and onions with the sauce and keep it warm over low heat until ready to serve.

Serve

Divide the pork among plates and, if desired, garnish with a sprinkling of fresh parsley and/or thyme.

The perfect weekend lunch recipe for a crowd.

Pulled pork burgers with braised barbecue sauce

tbs brown sugar

tbs smoked paprika (pimenton)

tbs cumin

pork

olive oil

onion, finely chopped

tbs sultanas

garlic cloves, chopped

Ardmona Crushed Tomatoes

chipotle chillies in adobo sauce

(60 milliliters) Worcestershire sauce

(60 milliliters) apple cider vinegar

tasty cheese

bread rolls

Coriander leaves and coleslaw (optional), to serve

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977442689001&=domain=del

5348771529001-5977442689001

This Vietnamese caramelized pork is sticky, sweet, salty, and savory. The combination of braised pork shoulder, chiles, shallots, lemongrass, and a sweet-salty sauce is completely irresistible.

Vietnamese-Style Caramelized Pork

sugar

coconut water

fish sauce

Fresno or serrano chiles

shallots

lemongrass (trimmed to

ginger

pork shoulder, cut into 1 1/2- to 2-inch-thick planks

scallions (thinly sliced on the diagonal)

Lime wedges (to serve)

Caramelize

In a 12-inch (30-cm) skillet over medium-high heat, combine the sugar and 1/4 cup coconut water. Cook, occasionally swirling the skillet to help the sugar dissolve and to encourage even browning, until the caramel is mahogany in color and smokes lightly, 5 to 7 minutes.☞TESTER TIP: Take care not to stir the caramel while the sugar is dissolving and browning as that can cause the sugar to recrystallize.

Combine

Remove the skillet from the heat and add the fish sauce along with the remaining 1/4 cup coconut water; the mixture will bubble vigorously and the caramel will harden in spots.

Return the skillet to medium heat, bring to a simmer, and cook, stirring constantly, until the hardened bits have dissolved, 2 to 5 minutes. Add the chiles, shallots, lemongrass, ginger, and 1 teaspoon pepper. Continue to cook, stirring, until fragrant, about 1 minute more.

Cook

Increase to medium-high and stir in the pork. Bring to a simmer and cook, uncovered, stirring occasionally, until the sauce reduces and clings to the pork, 13 to 17 minutes.

Remove from the heat, remove and discard the lemon grass. Taste and adjust seasoning, if needed.

Transfer to a serving dish and sprinkle with the scallions. Serve with lime wedges.

Slow-braised, fall-apart braised pork shoulder in a creamy carrot, mushroom and tomato sauce, served over a bed of mashed potatoes!

Ukrainian Braised Pork with Creamy Mashed Potatoes (video)

Salt

Cooking oil

mushrooms

onion

carrots (grated)

garlic (pressed

tsp coriander

tsp smoked or regular paprika

½ tsp ground cumin

tsp black pepper

tbsp all-purpose flour

water

sour cream

ketchup

salt

parsley (chopped)

dill (chopped)

lbs Russet potatoes (peeled)

unsalted butter (cubed)

heavy cream

Prepare the pork shoulder first. Using a sharp knife, carefully portion the pork into 1-inch cubes. Preheat a large frying pan over medium-high heat and add a drizzle of cooking oil. Season the pork generously with salt and brown the pork shoulder for 7 to 8 minutes, until well-browned all over. Do this step in 2 to 3 small batches to avoid over-crowding the pan. Transfer the pork into a large braising pan.

Next, into the same frying pan, add the diced mushrooms and more oil, as needed. Brown the mushrooms for 5 to 6 minutes, until softened. Add the carrots and onion next and continue to sauté the mixture for 3 to 4 minutes, until the onion is tender. Add in the minced garlic cloves, coriander, cumin, paprika and black pepper and cook for another minute. Sprinkle the flour over the mushroom mixture, then stir it in.

Add the mushroom mixture to the braising pan with the browned pork. Next, prepare the sauce. Combine the water, ketchup, sour cream and salt and whisk the ingredients together for 1 minute, until smooth. Pour the sauce into the pan and stir to combine with the pork.

Cover the pan with a lid, leaving it slightly ajar to allow liquids to evaporate. Bring the pork up to a boil over high heat, then reduce the heat to low and simmer the pork for 1 ½ hours, or until the pork is tender and soft. Remove the pork from heat and sprinkle in 2 tablespoons of chopped parsley and 2 tablespoons of chopped dill. Reserve the remaining fresh herbs for garnish.

Making Braised Pork:

For the mashed potatoes: peel and cube the potatoes into even sized pieces and add the cubed potatoes into a large pot of water. Season the water generously with salt and bring the potatoes to a boil over high heat. Boil the potatoes for approximately 15 minutes, or until fork tender. Drain the potatoes, then add the butter and let it stand for a few minutes until the butter is melted. Using a potato masher, mash the potatoes until they’re smooth. Add a few tablespoons of cream to the potatoes, as needed. Season with salt, to taste.

Making Mashed Potatoes:

Spoon the braised pork over a bed of the creamy mashed potatoes. Garnish with more fresh herbs and enjoy.

For Serving:

https://www.youtube.com/watch?v=LdPGEPNBCAc

Creamy and hearty Ukrainian braised pork with mashed potatoes is the best comfort food! This video was sponsored by National Pork Board. This easy pork dish is made with slow-braised pork shoulder cooked in an aromatic mushroom sauce, served over a bed of creamy mashed potatoes! This easy pork recipe is perfect for a family dinner any day of the week! Plus, use this recipe with a slow cooker or a pressure cooker! #PorkPassport #RealPork

Get the recipe and more tips: https://tatyanaseverydayfood.com/recipe-items/ukrainian-braised-pork/

Bring flavor to everyday moments with pork. Visit https://bit.ly/330xVAr to learn more!

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Ukrainian Braised Pork with Creamy Mashed Potatoes

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Top 5 braised pork shoulder recipes from across the web

The most viewed braised pork shoulder recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Braised Pork Shoulder

Wine-Braised Pork Shoulder

Pulled pork burgers with braised ba...

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Ukrainian Braised Pork with Creamy ...

The most viewed braised pork shoulder recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine