Name: Braised Pork Shoulder from Platter Talk
Prep time: 30 min
Cook time: 180 min
Total time: 210 min
Yield: 8
Ingredients: 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

This braised pork shoulder recipe has it all.

High flavor, low cost, and slow-cooked in the oven. What could be better?

Braised Pork Shoulder Recipe from Platter Talk

Pork Shoulder

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.

Pork Shoulder is braised on on stove top and in oven.

This pork shoulder recipe starts on your stove top and finishes in your oven.

Pork Cuts

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.

pork shoulder is the same thing as Boston Butt.

Pork shoulder and Boston butt are interchangeable terms for the same pork cut.

Braising

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:

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

Take a 2 or 3 pound cut of Boston butt and cut it into six large chunks.

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.

: Sear the chunks of pork until a golden brown crust forms.

: After searing for a couple of minutes, set the pork aside.

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.

Mire poix, sweating in a large skillet on the stove top.

Sweat a mirepoix in the Dutch oven for five or six minutes.

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.

skillet on stove top with mire poix and browned tomato paste for braised pork.

Browning tomato paste will add depth and flavor to it.

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.

Adding flour with a fine mesh strainer to mire poix for braised pork.

Cooking the flour for a minute or two takes away its raw taste.

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.

This is a great way to add flour to any recipe if you don’t want it to clump. It works especially well for making a roux or gravy recipes!

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.

Adding red wine from a bottle to a mire poix for braised pork.

Add a cup or so of red wine and reduce it by half.

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?!

Bunch of fresh parsley on top of pork in a skillet about to be braised.

Add some beef broth, parsley, and bay leaves to the pot.

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.

White dinner plate with serving of braised pork shoulder, potato dumpling and flecks of fresh parsley.

Make this pork shoulder dinner for just a couple of dollars per serving.

This braised pork recipe is part of a recent night of cooking at our house in town which also included a fried cabbage with a 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

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