Back to Braised Pork Shoulder All Reviews for Braised Pork Shoulder - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 50 mins total: 4 hrs 50 mins Servings: 8 mld105943_1010_porkdone13.jpg
Ingredients Ingredient Checklist 6 ounces pancetta, finely chopped 2 medium onions, thinly sliced 1 bone-in pork shoulder (6 to 7 pounds), skin on (if making potatoes), room temperature Coarse salt and freshly ground pepper 2 tablespoons extra-virgin olive oil 1 head garlic, minced 2 teaspoons fennel seeds, toasted and ground 1 teaspoon crushed coriander seeds 2 cups Belgian-style ale 1 cup homemade or store-bought low-sodium chicken stock
Cook’s Notes Serving idea: Pile shredded pork on creamy polenta. Drizzle with jus. Cook’s Notes For leftovers: Cut away and reserve skin if making potatoes. Refrigerate pork in jus with onions overnight; skim fat from top (reserve if making potatoes). Reheat pork in oven, and shred just before using. You’ll need shredded meat and skimmed jus for all three recipes.
Gallery Read the full recipe after the video.
Recipe Summary prep: 50 mins total: 4 hrs 50 mins Servings: 8 mld105943_1010_porkdone13.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 50 mins total: 4 hrs 50 mins Servings: 8
Recipe Summary
prep: 50 mins total: 4 hrs 50 mins
Servings: 8
prep: 50 mins
total: 4 hrs 50 mins
prep:
50 mins
total:
4 hrs 50 mins
Servings: 8
8
mld105943_1010_porkdone13.jpg
mld105943_1010_porkdone13.jpg
Ingredients
Ingredients
- 6 ounces pancetta, finely chopped 2 medium onions, thinly sliced 1 bone-in pork shoulder (6 to 7 pounds), skin on (if making potatoes), room temperature Coarse salt and freshly ground pepper 2 tablespoons extra-virgin olive oil 1 head garlic, minced 2 teaspoons fennel seeds, toasted and ground 1 teaspoon crushed coriander seeds 2 cups Belgian-style ale 1 cup homemade or store-bought low-sodium chicken stock
Directions
Preheat oven to 300 degrees. Crisp pancetta in a large Dutch oven over medium-low heat, until fat is rendered, about 10 minutes. Transfer to a plate using a slotted spoon.
Add onions to Dutch oven. Cook over medium-high heat, stirring occasionally, until caramelized, about 25 minutes. Transfer to plate using slotted spoon.
Season pork with salt and pepper. Add oil to Dutch oven, and sear pork, fat side down, until golden, about 5 minutes. Flip, and repeat.
Add garlic and spices to pot. Cook until fragrant, about 1 minute. Add ale, stock, pancetta, and onions; bring to a simmer. Transfer to oven, and braise pork, covered, basting every hour, until meat is falling off the bone, about 4 hours. Shred meat (just what you’re using) using 2 forks, and drizzle with warm skimmed jus.
Cook’s Notes Serving idea: Pile shredded pork on creamy polenta. Drizzle with jus.
Cook’s Notes For leftovers: Cut away and reserve skin if making potatoes. Refrigerate pork in jus with onions overnight; skim fat from top (reserve if making potatoes). Reheat pork in oven, and shred just before using. You’ll need shredded meat and skimmed jus for all three recipes.
Cook’s Notes
Serving idea: Pile shredded pork on creamy polenta. Drizzle with jus.
For leftovers: Cut away and reserve skin if making potatoes. Refrigerate pork in jus with onions overnight; skim fat from top (reserve if making potatoes). Reheat pork in oven, and shred just before using. You’ll need shredded meat and skimmed jus for all three recipes.
Reviews (12)
Add Rating & Review 237 Ratings 5 star values: 63 4 star values: 53 3 star values: 76 2 star values: 30 1 star values: 15
Load More Reviews
Reviews (12)
Add Rating & Review 237 Ratings 5 star values: 63 4 star values: 53 3 star values: 76 2 star values: 30 1 star values: 15
Add Rating & Review
237 Ratings 5 star values: 63 4 star values: 53 3 star values: 76 2 star values: 30 1 star values: 15
237 Ratings 5 star values: 63 4 star values: 53 3 star values: 76 2 star values: 30 1 star values: 15
237 Ratings 5 star values: 63 4 star values: 53 3 star values: 76 2 star values: 30 1 star values: 15
5 star values: 63 4 star values: 53 3 star values: 76 2 star values: 30 1 star values: 15
Martha Stewart Member Rating: 5 stars 04/29/2018 Easy to make and my dinner guests are always impressed. Martha Stewart Member Rating: 5 stars 03/19/2018 I only had 1 1/2 lbs of pork and two hours, so I cubed it, halved the recipe and it was awesome! Served it with instant pot mushroom risotto. Stunning Martha Stewart Member Rating: Unrated 01/13/2012 OMG! I think this is my new favorite dish. Used a boneless shoulder and bacon instead of pancetta, both worked just fine. I'm not a big fan of fennel but it really is perfect in this dish. I served over mashed potatoes. Kids loved it. Cooked in about 3 1/2 hours. Martha Stewart Member Rating: Unrated 11/19/2011 Made it for a 40th birthday dinner party. It was easy and amazing! People were raving about it! It allowed me to enjoy my guests because there was little to do once it was put in the oven. Great meal! Martha Stewart Member Rating: Unrated 02/14/2011 5-Star! Made it with Savory grilled Polenta (ala Alton Brown, my other favorite). Was a hit with the family (Put a pic on FB) Martha Stewart Member Rating: Unrated 01/31/2011 I have been making this roast for years. the thing i do differently is to cover the pork in the toasted crushed seeds along with crused red pepper and let it sit wrapped in the fridge overnight then down to room temp. before cooking. leftovers are great with bbq sauce, slaw pickles on white bread. goodness gracious! Martha Stewart Member Rating: Unrated 01/19/2011 WINNER!! This recipe is so very delicious!! I've made it a few times already! Leftovers are great in a million different ways, i.e...in pasta, tacos, mac n cheese etc....awesome, awesome!! Martha Stewart Member Rating: Unrated 12/12/2010 We used the leftovers a lot of ways. It makes great prok tacos! Martha Stewart Member Rating: Unrated 12/12/2010 My husband said it tasted the way he remembered pork tasting when he was a child (and that's a big compliment). If you can't find pancetta, I found that salt pork will work in a pinch. Martha Stewart Member Rating: Unrated 12/11/2010 Fantastic braising recipe!! Rather than skim the jus while it is still hot, I serve as is (the fat is sooo tasty!), then store the jus in the refrigerator over night and skim the next day when it has risen to the top and hardened. Martha Stewart Member Rating: Unrated 11/21/2010 Skim it from the broth, don't de-fat prior to cooking. You will lose flavor that way. Martha Stewart Member Rating: Unrated 11/17/2010 Glad I used pancetta instead of bacon, I think bacon would be too strong. We served this with Cheddar polenta and roased broccoli, wonderful Fall dinner. Next time I think I will remove the fat from the pork before braising, there was a lot of fat in the broth (delicious but probably not good for us:)Martha Stewart Member
Rating: 5 stars 04/29/2018
Easy to make and my dinner guests are always impressed.
Rating: 5 stars
Rating: 5 stars 03/19/2018
I only had 1 1/2 lbs of pork and two hours, so I cubed it, halved the recipe and it was awesome! Served it with instant pot mushroom risotto. Stunning
Rating: Unrated 01/13/2012
OMG! I think this is my new favorite dish. Used a boneless shoulder and bacon instead of pancetta, both worked just fine. I’m not a big fan of fennel but it really is perfect in this dish. I served over mashed potatoes. Kids loved it. Cooked in about 3 1/2 hours.
Rating: Unrated
Rating: Unrated 11/19/2011
Made it for a 40th birthday dinner party. It was easy and amazing! People were raving about it! It allowed me to enjoy my guests because there was little to do once it was put in the oven. Great meal!
Rating: Unrated 02/14/2011
5-Star! Made it with Savory grilled Polenta (ala Alton Brown, my other favorite). Was a hit with the family (Put a pic on FB)
Rating: Unrated 01/31/2011
I have been making this roast for years. the thing i do differently is to cover the pork in the toasted crushed seeds along with crused red pepper and let it sit wrapped in the fridge overnight then down to room temp. before cooking. leftovers are great with bbq sauce, slaw pickles on white bread. goodness gracious!
Rating: Unrated 01/19/2011
WINNER!! This recipe is so very delicious!! I’ve made it a few times already! Leftovers are great in a million different ways, i.e…in pasta, tacos, mac n cheese etc….awesome, awesome!!
Rating: Unrated 12/12/2010
We used the leftovers a lot of ways. It makes great prok tacos!
My husband said it tasted the way he remembered pork tasting when he was a child (and that’s a big compliment). If you can’t find pancetta, I found that salt pork will work in a pinch.
Rating: Unrated 12/11/2010
Fantastic braising recipe!! Rather than skim the jus while it is still hot, I serve as is (the fat is sooo tasty!), then store the jus in the refrigerator over night and skim the next day when it has risen to the top and hardened.
Rating: Unrated 11/21/2010
Skim it from the broth, don’t de-fat prior to cooking. You will lose flavor that way.
Rating: Unrated 11/17/2010
Glad I used pancetta instead of bacon, I think bacon would be too strong. We served this with Cheddar polenta and roased broccoli, wonderful Fall dinner. Next time I think I will remove the fat from the pork before braising, there was a lot of fat in the broth (delicious but probably not good for us:)
All Reviews for Braised Pork Shoulder
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Braised Pork Shoulder
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
