This braised pork shoulder recipe has it all. High flavor, low cost and slow-cooked in the oven. What could be better?
This savory Boston butt dinner will feed your family and guests for just a couple of dollars per serving.
With lots of savory flavors and vegetables, it is the perfect meal for Sunday dinner or weeknight meals.
This braised pork recipe uses pork shoulder, which is the same pork cut as Boston butt. These are good pork cuts for making pork stew and other slow cooker pork recipes.
We make this pork shoulder recipe using a braising technique of cooking. Braising is a common way of preparing meat and vegetables that involves a combination of wet and dry heat.
When braising, meat is often seared first over high heat on the stove top and then covered and slow cooked in the oven at a reduced temperature. That’s how we make this braised Boston butt recipe.
Some of our most popular recipes that use braising include:
- Braised Carrots
- Braised Chard
- Braised Savory Meatballs
- Braised Beef Stew
- Braised Garlic Chicken & Capers with Lemon-Anchovies Sauce
Braising often involves some “real cooking” techniques. We will get into that in just a bit, specifically with our use of tomato paste and flour, when making this deliciously braised pork shoulder.
Here are all of our recipes that use braising.
Pork Shoulder Recipe
Now that we know a bit more about the various pork cuts and have a better understanding of braising, it’s time to make this delicious pork recipe!
Start by Cutting up a pork shoulder into about six large chunks.
If you have a piece of pork butt with the bone it, even better! The pork bone will add flavor and texture throughout the braising process.
Use a large Dutch oven and work in batches, sear the chunks of pork on all sides, over medium-high heat unit a golden crust develops.
This takes about 3 minutes. Then, set the seared pork aside.
Now you will reduce the heat and use the same Dutch oven to sweat a mirepoix of carrots, onion, and celery.
When sweating vegetables, the goal is to merely soften them without caramelizing them or making them turn brown.
After the mirepoix softens, add some tomato paste to the skillet and stir it around until it cooks for a few minutes and turns darker.
Browning and cooking tomato paste will add depth and flavor to any recipe that uses it.
Once your tomato paste is nicely caramelized, use a fine mesh strainer and sprinkle some flour into the bottom of the skillet and stir it around for a couple of minutes.
The flour will help add body to the braised pork recipe and slightly cooking it first will take away the raw taste of the flour.
Now we are starting to add some of the “wet” for the braising process of this Boston butt roast recipe. I recommend a full body red, like a cabernet sauvignon or a pinot noir.
Are you starting to get a better idea of just how wonderful this braised pork recipe is going to taste?!
Finally, we are going to add some beef broth, a couple of bay leaves, and some parsley to enhance the braising process of this pork shoulder.
Now, the only thing left to do is cover the pot, place it in the oven and then wait.
This braised pork recipe is part of a recent night of cooking at our house in town which also included a fried cabbage with bacon side dish and German potato dumplings. May I just say that all three of these recipes get along quite nicely.
Try this pork dinner soon. It’s perfect for fall, and your family will love it.
If you have any concerns about leftovers from this savory pork dinner, I suggest using them for a pot pie meal later in the week. We did not have that luxury!
More succulent braising recipes for you to fall in love with
Braised Pork Shoulder from Platter Talk
- 2.5 lbs Pork shoulder
- 2 tbsp Olive oil
- 2 tbsp Butter
- 1 Onion chopped
- 2 stalks Celery chopped
- 1 Carrot chopped
- 6 cloves Garlic chopped
- 1 tbsp Kosher salt
- fresh ground black pepper
- 3 tbsp Tomato paste
- 2 tbsp Flour
- 1 cup Red wine
- 2 cups Beef broth low sodium
- 1 bunch Parsley tied
- 2 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. 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.