Braised Pork Shoulder
on Oct 12, 2018, Updated Nov 04, 2024
This post may contain affiliate links. Please read our disclosure policy.
This braised pork shoulder recipe has it all. High flavor, low cost, and slow-cooked in the oven.

Want to Save This Recipe, Friend?
What could be better? All of these factors make it one of our favorite pork recipes.
Table of Contents
What is Braised Pork?
Braised Pork Shoulder is a dish that’s close to my heart. Delicious pork recipes are frequent flyers at our kitchen table. Things like the best smoked pork chops, roasted pork and fennel, and our popular harvest pork dinner.
When I talk about braising, I’m referring to a technique where you slowly cook a cut like pork shoulder or even a pork roast.
Braised” refers to a specific cooking method that involves two key steps:
- Searing: The food, typically meat or seared vegetables, is first browned at high heat in a pan with fat. This creates a flavorful crust through the Maillard reaction.
- Simmering in liquid: The seared food is then transferred to a covered pot and cooked slowly in a small amount of liquid, usually broth, wine, or beer. This helps tenderize the food and infuse it with flavor.

This method turns tougher cuts, like a bone-in pork shoulder or picnic shoulder, into something extraordinarily tender. Think of it as the backbone of many comfort dishes, from pulled pork to hearty pork stews.
You’ll find the same technique in our braised beef, braised meatballs, braised stew, and even Julia Child’s recipe for beef bourguignon.
This savory Boston butt dinner will feed your family and guests for just a couple of dollars per serving. It is loaded with savory flavors and vegetables and perfect for Sunday dinner or weeknight meals.
What’s In Braised Pork?
For my go-to recipe for Boston Butt, I use a 2.5 lbs pork shoulder, often referred to as a Boston butt or pork butt. This cut, especially if it’s a bone-in shoulder, has a fat cap that adds incredible flavor.

The supporting ingredients for making braised pork shoulder include household staples like:
- Olive oil
- Butter
- Aromatic Vegetables (onion, celery, carrot, and garlic cloves). These make up a mirepoix, the base for many things like soup recipes.
Seasonings like kosher salt and black pepper are essential, and flour is used to thicken the sauce. We also show you other ways to thicken sauces for this braised pork and other recipes.
The braising liquid is a rich mix of red wine (Pinot Noir or Cabernet Sauvignon work wonderfully) and beef broth. For a twist, apple cider can be used for an apple cider braised pork shoulder.
Parsley and bay leaves are added for fresh herbs’ flavor.

How to Braise Pork
Before cooking, you should pat the pork dry with paper towels and trim any excess fat.
Braising pork starts with cutting the pork shoulder into chunks as shown in the above picture. I always recommend using a sharp knife and a sturdy cutting board for this.
Cut the meat into about six large chunks. If you have a piece of butt with the bone it, even better! The bone will add flavor and texture throughout the braising process.
You then sear the meat chunks in a large skillet or Dutch oven like a Le Creuset Dutch oven at medium-high heat. Getting that golden brown crust is key – it’s all about the Maillard reaction!


Sweat the Aromatics
Sweat your aromatics next, adding the remaining ingredients to build layers of flavor.


Add Tomato Past and Flour
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.


Pro Cooking Tip
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. This is a great way to add flour to any recipe if you don’t want it to clump.
This is a great way to thicken sauces for when you’re making a roux or delicious gravy recipe. The flour will help add body to the braised pork shoulder and slightly cooking it first will take away the raw taste of the flour.
Add the Braising Liquid
The crucial part is the braising liquid: too much liquid, and you boil the meat; too little, and it dries out.

I usually fill it just enough to come halfway up the meat. Then, the covered pot goes into the oven, where the meat cooks in this moist environment, a stark contrast to dry heat methods like roasting.

For those who prefer a modern approach, an Instant Pot can also be a great way to braise pork.
Variations and Substitutions
This recipe for braised pork shoulder is incredibly versatile. You can switch the pork shoulder out for different cuts of pork, like pork loin or pork tenderloin, although these leaner cuts might not be as tender.

If you’re on a medically restrictive diet or a specific calorie diet, adjustments can be made, like reducing the amount of oil or butter used. If you’re aiming for a lower temperature cooking method, consider a slow cooker or a crock pot.
For pulled pork or pork sandwiches, cook until the meat is so tender it shreds easily with a fork. Add some bbq sauce for a classic American twist.
How do You Serve This?
There are countless ways to serve braised pork. Shred it for pulled pork tacos, a favorite for personal consumption and easy dinner parties. Serve it on a wooden board for a rustic feel, perfect for pork sandwiches.

Pair this simple braised pork recipe with sides that complement its richness, like crusty bread, potato salad, or homemade potato dumplings. For a healthier twist, try it with fried cabbage or this delicious steamed kale.
And remember, if you’re using a bone-in pork shoulder, the internal temperature is key as this will take longer to cook; use an instant-read thermometer to ensure it’s cooked perfectly. According to FoodSafety.gov Pork should be cooked to a minimum of 145° or 66° C.

Frequently Asked Questions
Braising pork shoulder in an oven typically takes about three hours at 350°F. Use an instant-read thermometer to check the internal temperature for doneness.
Yes! A slow cooker is perfect for braising, especially if you’re busy. Just sear the meat beforehand for the best flavor.
Cool the pork to room temperature before wrapping it in plastic wrap or placing it in an airtight container. It can be refrigerated and is even more flavorful the next day.

Remember, every time you cook, it’s an opportunity to tweak and make a recipe your own. Whether it’s your first time or you’re a seasoned cook, each dish tells a story. I can’t tell you how many readers have reached out to say they love this braised pork shoulder recipe, and I know you will too.
Experiment with different herbs, spices, or even a splash of white wine. Enjoy the process and the delicious recipe you create!

👨🍳 Tried this Recipe? Please leave a ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. We love hearing from our readers!
⏩ Stay in touch with us on social media by following us on Facebook, Pinterest, Instagram, and YouTube!
📬Get our Recipes delivered to your inbox for FREE!

Braised Pork Shoulder
Want to Save This Recipe, Friend?
Ingredients
Instructions
- 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.
Video
Notes
- Discard parsley and bay leaves before serving.
- If you’re not a fan of pork, try an inexpensive cut of beef in this recipe instead. Braising takes tough meat and tenderizes until it’s soft and delicious!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The photos and text of this recipe have been updated from the original post of October 12, 2018.
More Delicious Pork Recipes
Pork Recipes
Apple Butter Dredged Pork Cutlets
Entreés
Honey Pecan Pork Chops
Pork Recipes
Ginger-Citrus Pork Chops
Grill and Smoker Recipes
This is a go to recipe! The whole family loves it!! Super easy to make and not to big of a mess.
Hi,
Can I replace the pork shoulder for pork tenderloin?
Yes but you probably won’t have to cook it as long.
I have not made this yet but I am concerned about the amount of fat that would be in the final dish, pork shoulder is quite fatty even after removing large slabs. Any input or thoughts on this are appreciated.
If you’re concerned about the amount of fat on the pork butt you can trim it. However, the fat will add a lot of flavor to this dish without making it greasy. Unless you but a piece that is exceptionally fatty, I would braise it as is, according to the recipe.
I ended up freezing some of this. It still tastes delicious, but I’m having a hard time finding something to pair it with. Any suggestions?? It doesn’t have much sauce left just the meat. It’s too delicious to throw away though. Help! ๐
Hi Ashley! Thanks for the great question. It prompted Scott and me to have a lengthy conversation about the possibilities for using these leftovers. He suggests allowing it to thaw overnight and then reheating/reconstituting with some broth. Serve it with some veggies and make another meal of it. I take a slightly different approach. You can make leftover pork tacos with it or even toss in some BBQ sauce and slow cook it into some type of pulled pork sandwich. Either way, DO NOT throw it out!!! I’m glad you enjoyed the original dish and I can’t wait to see what you do with the leftovers! Thanks for the question and thanks for reading Platter Talk. Please don’t hesitate to reach out to us for any special requests or any other questions, comments, or feedback. -Dan
Along with a few added ingredients, this would also make a great filling for enchiladas, Banh Mi, or the meat component for a pot of posole. Or you could dice it up and fry it up into a hash with potatoes and onions with an egg on top. The possibilities for leftover pork shoulder are endless.
We served this with polenta and it was to die for! Iโm sure pasta or roasted potatoes would be lovely too.
I made this recipe last night for my lady and I and I must say it was absolutely amazing. What a way to make an inexpensive cut of meat into a gourmet meal. I did change a few things because I did not have all the ingrediants. I did not have fresh parsley so I substituted with some italian seasoning which added a nice italian kick to the taste. I also added 2 cherry bomb peppers which we grew last season and it added a little heat to the party. I also used chicken broth because I didn’t have beef broth. I figured chicken goes with pork so gave it a try. Was not an issue. The one thing I did wrong was covered all the pork with the broth but did only add 2 cups as per the recipe. I was using a 3 quart dutch oven so was a little tight. That said it turned out amazing. My gal was impressed and happy wife makes a happy life. Thanks for the great recipe!!
WOW!!!! I have to say thank you from the bottom of my heart for sharing this recipe with us! This dish is definitely one to serve a King!! The recipe was easy to follow, which I did. It turned out beyond amazing I will be making this dish for years to come!
Thank you again so very much!!
Sincerely, Zane
Made this for dinner the other night. I made the cabbage recipe suggestion too and completed the meal with boiled and then buttered gold potatoes. It was so tasty and delicious!
I pinned this recipe as one of my favorites and recommend others to make the Braised Pork Shoulder recipe their favorite too. There is NO WAY you could possibly be disappointed – it’s a fool proof step-by-step recipe and the results are fabulous!!
So, so good!!
Hi Donna, we’re so happy you enjoyed this recipe, and thank you for sharing it on Pinterest! Thanks for taking the time to give us your kind feedback.
What can you use if you don’t have a Dutch Oven?
Thank you! This looks so good!
Hi Jennifer. You can use any oven-safe skillet, such as a cast-iron skillet or a metal oven-safe skillet. You just need to be able to over it while in the oven. If you don’t have an oven-safe skillet with a cover, try using aluminum foil as a cover. Good luck with this braised pork recipe!
First time ever to cook a pork roast. The family loved it, juicy, tender, tasty!! It goes into โmy defiantly will cook many more timesโ file. Thanks so much!
Jeannie, We’re happy you like this pork shoulder recipe! Thanks so much for the great feedback and we hope you’ll try more of our food ideas.
Love this recipe! This is my second time making it this season and both times my family and I have been very satisfied (and full!) The first time I did use more beef broth, but that’s the only change I’ve had to make!
Erin, Thanks for the great feedback! Our family really enjoys this pork shoulder recipe too.