Braised Pork Shoulder

This Braised Pork Shoulder recipe transforms an inexpensive cut of meat into succulent, fork tender morsels in a rich and savoury gravy. Whether you’re looking for the ultimate Sunday roast or a versatile protein for the week ahead, mastering the art of the braise is your ticket to a comforting meal.

This simple one pot meal really doesn’t need much else, other than maybe a loaf of crusty bread or fresh baked Dinner Rolls for dipping. Looking for another way to cook pork roast? This delicious Pork Rib Roast recipe features an overnight apple cider brine and roasts to perfection in half the cooking time of a braise. 

Braised Pork Shoulder

Friends, this is one of those one pot pork recipes you’ll return to again and again. All you need is a heavy Dutch oven or braiser, an oven, and a few very simple ingredients including a bone-in or boneless pork shoulder.

Often referred to as the “ultimate Sunday dinner,” braising transforms an inexpensive cut of meat into something so tender you don’t even need a knife. It’s a technique that rewards patience over skill—where the oven does all the heavy lifting and time turns collagen into silk.

Besides the fork tender texture, the flavor of the braising sauce is exceptional. This cozy meal is best served over mashed potatoes with the rich gravy poured over the top. 

Whether you’re looking to feed a crowd or are simply craving comfort food, mastering the braise is a rite of passage for every home cook. This post breaks down the secrets to achieving that perfect crust, the best liquids to use for your braising base, and why you should never, ever rush the process.

Don’t have a Dutch oven? A slow cooker can do the braising for you! Simply follow the recipe up until you deglaze the pan and add the rest of the sauce ingredients then place it all into the slow cooker with the browned pork. Note: this method will add a few more hours of cooking time depending on the size of the pork shoulder.

What is Braising?

Braising is a “two step” cooking method that combines both dry and moist heat. It is the ultimate technique for transforming tough, inexpensive cuts of meat or hearty vegetables into tender, melt-in-your-mouth dishes.

It starts with searing the meat with high heat to trigger the Maillard reaction. Once the meat is caramelized, liquid (stock, wine, or water) is added (usually covering only one-third to one-half of the food) and the meat is cooked at a very low temperature in a covered pot for several hours.

Ingredients for Braised Pork Shoulder

The first ingredient is the star of the show, bone-in or boneless pork shoulder. Look for a 4–6 lb roast. It has the perfect ratio of fat and collagen, which melts during the slow cook to create that “fall-apart” texture.

• Pork Shoulder
• Kosher Salt
• Black Pepper
• Smoked Paprika
• Brown Sugar
• Garlic Powder
• Onion Powder
• Olive Oil
• Onion
• Garlic
• Carrots
• Celery
• Tomato Paste
• Dry White Wine
• Chicken or Beef Broth
• Worcestershire Sauce
• Bay Leaves
• Thyme

Then there are the ‘foundation of flavour’ ingredients which make up the spice mix. Salt, freshly ground black pepper, smoked paprika, brown sugar, onion and garlic powder work with olive oil to create a tasty, seared crust on the pork.

There’s no sauce without aromatics like onion, garlic, carrots, and celery. They are the building blocks of flavour in any braising recipe alongside flavour enhancers like tomato paste, Worcestershire sauce, bay leaves, and other herbs.

And finally, the sauce itself. Good quality chicken or beef stock keep the meat moist while acidic ingredients like dry white wine brighten up the rich dish.

How to Braise a Pork Shoulder

Prepare the Pork Shoulder

For the spice rub, mix salt, pepper, smoked paprika, brown sugar, garlic powder, and onion powder together in a small bowl. Next, rub the spice mixture all over the pork shoulder. Let sit for 10–15 minutes.

Heat olive oil in a heavy Dutch oven over medium-high heat. Sear the pork on all sides until dark golden-brown. Remove and set aside. This step creates huge flavour and a perfect crust — don’t skip it!

For the Sauce

To make the sauce, sauté the aromatics (onion, carrot, and celery) in the same pot for 5–6 minutes. Once they soften, stir in minced garlic and cook for another 30 seconds. Add tomato paste and cook until darkened, 1–2 minutes.

Next, pour in the white wine to deglaze the pan. Scrape all those tasty brown bits from the bottom and simmer until reduced by half. Stir in chicken broth, Worcestershire sauce, soy sauce, bay leaves, and fresh thyme leaves.

The Braise

To start the braise, return pork shoulder to the pot. Liquid should cover about ⅓ to ½ of the pork — it braises, not boils. Adjust liquid level as needed by adding more stock or removing liquid. Cover with lid and cook in a 300°F oven for 2 ½ -3 hours.

Once the pork is fall-apart tender and can be shredded with a fork, it’s ready. Remove pork and shred or slice. Simmer the braising liquid uncovered for 10–15 minutes to concentrate into a glossy sauce. Optional: Mix 1 tablespoon of cornstarch with 2 tablespoons of water and add it to the simmering broth to thicken it even more.

Serve pork over creamy mashed potatoes, buttered noodles, or soft polenta topped with extra sauce.

Recipe Tips and Tricks

• Either boneless or bone-in Pork Shoulder will work — bone-in may take 20–30 minutes longer but will be more flavourful.
• Leave some fat on — it bastes the meat and prevents dryness.
• Use high heat for searing — you want a deep brown crust, not grey.
• Don’t rush searing—2–4 minutes per side builds the most flavour.
• Keep the lid tightly covered — moisture loss can dry out the pork.
• Use beef chuck instead of pork for a similar braise.

How to Store Leftover Braised Pork Shoulder

As a general guideline, cooked pork lasts for 3-4 days in the refrigerator when stored in an airtight container at (40°F/4°C or below). Reheat in a pot on the stove over low heat adding a splash of water if needed.

You can also freeze leftover braised pork shoulder for meal prep or nights when you need a quick meal. Thaw gently and reheat as directed above. Frozen cooked pork will keep for 2-6 months, though quality is best at 2-3 months.

Hi! I’m Bernice Hill, the heart and soul behind Dish ‘n’ the Kitchen. It is my pleasure to share easy to follow recipes that are delicious, nutritious, and approachable for the whole family.

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