Serve this meal to family and friends and you will have given them the gift of a delicious and nutritious dining experience.
What better way to show your love?
SERVES 4
• 1 tablespoon (15 ml) extra virgin olive oil
• 1 2-pound pork shoulder roast
• 1 large yellow onion, chopped
• 2 medium shallots, thinly sliced
• 4 celery stalks, cut in half lengthwise, then into
• 2-inch pieces
• 1 large leek, root and top green portion removed,
• cut into 1-inch rounds
• ½ cup Chicken Broth (page 193)
• ½ cup white wine
• Freshly ground white pepper
1. Heat oil in a large stockpot over medium heat. Add pork shoulder and cook for eight minutes, browning evenly on all sides. Remove and set aside.
2. Add onion to pot and cook for five minutes. Stir in shallots and cook for one minute longer. Place celery and leeks in pot and cook for four minutes, turning at the halfway point. Pour in broth and wine. Return pork to pot. Cook for two and a half hours, basting every thirty minutes. Sprinkle with pepper, to taste.
More Recipes You'll Love
Braised pork shoulder is Sunday dinner with almost no supervision: a two-pound roast browned, then gently braised with onion, shallots, celery, and leek in broth and white wine. Two and a half hours later the meat is spoon-tender and the kitchen smells extraordinary. Baste, wait, and reap the rewards.
Pro Tips
- Brown the roast on all sides before braising. That crust is where the depth of the finished sauce comes from.
- Baste every 30 minutes as the method intends. Spooning the braising liquid over the pork keeps the exposed meat silky.
- Keep the braise at a bare simmer. A hard boil tightens the meat instead of relaxing it.
- White pepper is the traditional seasoning here and it keeps the sauce pale, but taste before salting at the end since the braising liquid reduces.
- Leftovers make superb hash or lettuce wraps. Shred the pork while still warm and spoon the strained braising liquid over the top.
Frequently Asked Questions
How do I know when the pork shoulder is done?
After about 2 1/2 hours it should yield to a fork and pull apart easily. If the meat is still tough, it simply needs more time in the braising liquid.
Can I braise the pork ahead of time?
Yes, and it improves overnight. Cool it in the braising liquid, refrigerate for up to 3 days, and rewarm gently on the stove.
Can I use a slow cooker instead?
Yes. Brown the pork and vegetables as written, then transfer everything to a slow cooker and cook on low for 7 to 8 hours until tender.
What should I serve with braised pork shoulder?
Mashed cauliflower or roasted vegetables soak up the braising liquid beautifully, and a crisp slaw cuts the richness of the pork.
Recipe Card
- 1 tbsp extra virgin olive oil
- 1 2-pound pork shoulder roast
- 1 large yellow onion, chopped
- 2 medium shallots, thinly sliced
- 4 celery stalks, cut in half lengthwise, then into
- 2-inch pieces
- 1 large leek, root and top green portion removed,
- ½ cup Chicken Broth (page 193)
- ½ cup white wine
- Freshly ground white pepper
- Heat oil in a large stockpot over medium heat. Add pork shoulder and cook for eight minutes, browning evenly on all sides. Remove and set aside.
- Add onion to pot and cook for five minutes. Stir in shallots and cook for one minute longer. Place celery and leeks in pot and cook for four minutes, turning at the halfway point. Pour in broth and wine. Return pork to pot. Cook for two and a half hours, basting every thirty minutes. Sprinkle with pepper, to taste.
