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.

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:

1. 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.
2. 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.

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

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!

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The photos and text of this recipe have been updated from the original post of October 12, 2018.

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