This braised pork shoulder recipe has it all. High flavor, low cost, and slow-cooked in the oven.
What could be better? All of these factors make it one of our favorite pork recipes.
About this dinner
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 perfect for Sunday dinner or weeknight meals.
This braised pork shoulder recipe starts on your stovetop and finishes in your oven.
The different cuts of pork
This braised pork recipe uses the shoulder, which is the same cut as Boston butt. These are good cuts for making stew and other slow cooker pork recipes.
Pork shoulder and Boston butt are interchangeable terms for the same cut of meat.
How to braise food
We make this braised pork shoulder 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 stovetop and then covered and slow-cooked in the oven at a reduced temperature. That's how we make this braised pork shoulder.
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.
How to make it
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 cuts of meat and have a better understanding of braising, it's time to make this braised pork shoulder!
Start by cutting up 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.
Use a large Dutch oven and work in batches, sear the chunks of meat on all sides, over medium-high heat unit a golden crust develops.
This takes about 3 minutes. Then, set the seared meat aside.
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.
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.
Pro Cooking Tip: Browning and cooking tomato paste will add depth and flavor to any recipe that uses it.
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 shoulder and slightly cooking it first will take away the raw taste of the flour.
Add a cup or so of red wine and reduce it by half.[/caption]
Now we are starting to add some of the "wet" for the braising process of this 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 dinner is going to taste?!
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 flavor of this amazing dinner. Now, the only thing left to do is cover the pot, place it in the oven. And then wait.
Make this braised pork shoulder dinner for just a couple of dollars per serving.[/caption]
This braised pork shoulder is part of a recent night of family cooking at our house in town which also included a fried cabbage with a bacon side dish and German potato dumplings. We also serve this pork shoulder recipe with our incredible mushroom sauce.
May I just say that these three recipes get along quite nicely? Try this easy family dinner soon. It's perfect for fall, and your family will love it.
How can I use leftovers?
If you have any concerns about leftovers from this savory dinner, I suggest using them for a pot pie later in the week. We did not have that luxury. Our
Wondering how to make a similar recipe in your instant pot? Learn how to make Instant Pot Pork Roast with this easy and delicious recipe from a Pressure Cooker Kitchen!
Braising recipes
- Butter-Braised Radishes, Kohlrabi, and Brussels Sprouts
- Braised Savory Meatballs
- Braised Beef Stew
- Braised Garlic Chicken & Capers with Lemon-Anchovies Sauce
- Beef Bourguignon
- Easy Braised Beef
Easy pork recipes
- Savory Pork Wellington
- Smoked Pork Tenderloin
- Honey Pecan Pork Chops
- Harvest Pork Pan-Seared Pork Chops
- Roasted Pork Tenderloin with Fennel
- Juice Box Pork with Sweet Potatoes
Finally, if you're looking for a way to make pork with the instant pot, try this instant pot pork roast; it's delicious too!
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📖 Recipe
Braised Pork Shoulder
Ingredients
- 2.5 lbs Pork shoulder
- 2 tbsp Olive oil
- 2 tbsp Butter
- 1 Onion chopped
- 2 ribs 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
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!
Katherine
THe flavors in this dish were on point. We will be making this often. The only thing I am changing is maybe an additional 1/2 cup of broth and more carrots. Al the liquid was gone and there was a little burning. Highly recommend this to anyone!
Dan from Platter Talk
Thanks for the great feedback, Katherine! As I was reading this, Scott is in the kitchen making the recipe as I type! Please share this with your friends and family on social media; thanks again!!!
David
Delicious and economical!
Dan from Platter Talk
Thanks, David! We're happy that you enjoyed this one! Please share our recipe link on your social media.
Lexe
This is the best recipe ever. My boyfriend and I have made it once a month for the past three months! LOVE it!
Dan from Platter Talk
Thanks for the great feedback, Lexe! We're happy you like this one and hope you'll share it with your friends and family on social media!
Chris
Took the chance to make this and serve my guests for dinner tonight. Was a huge success! I will definitely make it again as it was melt in your mouth tender and I didn’t have to spend time making gravy. Thank you for sharing your delicious recipe.
Dan from Platter Talk
Hi Chris, and thanks for the nice feedback! It sounds like you hosted a great dinner, and I hope you'll share our site with your friends and family!
Katie W.
I made this last night and it was delicious; very flavorful. I cooked it in a deep cast iron pot so I could brown the meat in it and then was able to cover it and put it in the oven. To make it a complete one pot meal, I did up the quantity of veggies a bit at the beginning and I also quartered some small potatoes and tossed them in half way through along with a cup of frozen peas. I would serve this to anyone. Don’t forget some bread to mop up the sauce.
Dan from Platter Talk
Hi Katie! So happy that you enjoyed this braised pork; it sounds like I missed a delicious meal!!! Thanks so much for the great feedback.
Tori
This looks delicious and I will be trying tomorrow. I wanted to confirm that the recipe should read 2 Ribs of Celery vs. 2 stalks Celery? TYIA!
Dan from Platter Talk
Hi Tori; and wow! Thanks to you I learned something about celery. Technically speaking, we use two ribs of celery in this recipe. Thanks for educating me and I apologize for the confusion. I hope you love this braised pork!
Rachel
I would like to try this recipe. Can I cook it on the stove top instead of the oven in the Dutch oven pot?
Dan from Platter Talk
Sure; just make sure it doesn't dry out and add liquid as necessary.
Pam Sherburne
I just bought a pork shoulder and can't wait to make this recipe. Is there any reason it couldn't be done in an Instant Pot? I would prefer that since it is much quicker and doesn't heat the house (we live in south Louisiana - fall is not down here yet.) Thanks.
Dan from Platter Talk
You can make this in the Instant pot, but you won't be able to braise it, and the veggies may get a little mushey. Good luck!
Susan
I made this pork recipe a few weeks ago and I'm making it again tonight. It is fantastic!
Laura
Should I cover with the lid when in the oven?
Dan from Platter Talk
Yes, you'll want to cover with the lid for this braised pork recipe while it is in the oven.
Vanessa
What can i use instead of wine? I'm pregnant so I would rather not use alcohol.
Dan from Platter Talk
You don't need to use wine, but you will lose some of the flavors from the wine.