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A bowl of braised pork shoulder next to a teal napkin on a marble table.

Easiest and Most Tender Braised Pork Shoulder

By Natalie Marble
This is the Easiest and Most Tender Braised Pork Shoulder Recipe. It's a strong statement, I know, but I stand by it. With only 10 ingredients, 95% of the cooking being hands-off, and the incredible flavor and texture, this pork shoulder is a winner every single time.
4 from 1 vote
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Prep Time 5 minutes
Cook Time 3 hours 15 minutes
Total Time 3 hours 20 minutes
Course Main Course
Cuisine American
Servings 8 servings
Calories 109 kcal

Ingredients
  

  • 2 tbsp avocado oil
  • 1 4-5lb bone-in pork shoulder (or boneless pork shoulder roast)
  • 2 onions (diced)
  • 1 carrot (diced)
  • 1 celery stalk (diced)
  • 1 head garlic
  • 1 cup white wine
  • 3 cups chicken stock
  • 1 bundle fresh thyme
  • 2 bay leaves
  • 2 tsp kosher salt (divided)
  • 1 tsp black pepper (divided)

Instructions
 

  • Preheat the oven to 325 degrees Fahrenheit and remove the pork shoulder from the refrigerator to come up to room temperature.
  • Prep the pork. If your pork shoulder has a thick fat cap on it, you can trim some of it using a sharp knife. You should not look to remove all of the fat, as it will render during the cooking process. Also, make your life easy and leave the pork shoulder in one piece - there is no need to cut it into large pieces.
  • Sear the pork. Heat a large Dutch oven or large heavy-bottomed pot over medium-high heat. While the pan is heating up, very generously season all sides of the pork shoulder with salt and pepper. Add the avocado oil to the pot, and when it is good and hot, add the pork shoulder and brown on all sides until deep and golden.
  • Prep the vegetables. While the pork is searing, roughly chop the onion, carrot, and celery and set aside. Cut the top off the head of garlic and leave it whole. Lastly, bundle the thyme with kitchen twine if you have it.
  • Remove the pork. When the pork is golden brown on all sides, remove it from the pot and transfer it to a plate. Add the onion, carrot, and celery and cook until starting to soften and turn brown. Season with a large pinch of salt and pepper.
  • Add the wine and deglaze. Next, add the white wine and let it reduce by half, scraping up any browned bits on the bottom of the pot.
  • Add back the pork. Add the pork shoulder back to the pot. Pour in the stock, making sure that the braising liquid comes up about 2/3 the way up the pork, and add the head of garlic, bundle of thyme, bay leaves, and a pinch of salt and pepper. Bring it to a boil, cover with the lid, and transfer the covered pot to the preheated oven to cook for 3 hours or until the pork is fall apart tender.
  • Finish. When the pork is done, remove it from the pot. Also, remove the bay leaves and thyme bundle. Using tongs, squeeze the garlic cloves from the head of garlic into the pot and discard the rest. Next, using an immersion blender, blend the liquid and vegetables in the pot to make a smooth sauce. Taste the sauce and add any salt or pepper if necessary. Add the pork back to the pot and gently break it apart in the sauce. Serve and ENJOY!

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Notes

    • Make sure to sear each side of the pork shoulder until golden brown. This browning is called the Maillard reaction. Very simply, it's the chemical reaction between proteins and reducing sugars when heated, creating browning and a deep level of flavor that you do not want to skip out on!
    • Please resist the urge to add flour at any stage, thinking that you need it to thicken the sauce. Instead of straining the liquid from the vegetables, simply blend them together to make a flavorful sauce with perfect sauce consistency.
    • The liquid in the pot will reduce as it cooks, which means the flavors become more concentrated. Therefore, while we always want to season in layers to end up with a well-seasoned finished dish, be careful not to overseason the stock when you add it because it will reduce and become saltier. It is better to exercise some caution here and adjust any seasoning after you've blended the sauce to be on the safe side.

Nutrition

Calories: 109kcalCarbohydrates: 9gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 3mgSodium: 719mgPotassium: 209mgFiber: 1gSugar: 3gVitamin A: 1289IUVitamin C: 4mgCalcium: 23mgIron: 1mg
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