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.
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 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.
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.
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.
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.
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 recipe 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.
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?!
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.
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 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!
Braised Pork Shoulder from Platter Talk
This savory pork shoulder recipe is inexpensive, easy, and delicious. Try this fall meal for Sunday dinner or a weeknight supper.Course Dinner
Cuisine American
Keyword Braising, pork, Pork Butt, Pork shoulder, Roast Pork
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings 8
Calories 495 kcal
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
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.
Recipe Notes
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.
Recipe Notes
Discard parsley and bay leaves before serving.
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