Fantastic Braised Pork Shoulder recipe
Is there anything more spectacular for meat lovers than juicy, soft, tender meat? I don't think so. This slow-braised pork shoulder recipe is simple, and the flavor is divine. These are the top reasons why we like it so much:
- the meat is tender, juicy, soft, with the right amount of fat
- the Pepper Tomato sauce is light, and it tastes like walking in the garden in the summer - so fresh and tasty
- even though the pork is on the heavier side of the meat, the sauce makes it lighter
- it's gluten-free and dairy-free
- an excellent recipe for Sunday family meals, holidays, celebrations, and special occasions
- it's a simple recipe that even beginners can master
How to make Braised Pork Shoulder at home
What makes this Braised Pork Shoulder unique is the juiciness, soft meat that separates easily and melts in your mouth delicious flavor. You will find the whole recipe with the ingredient list and method below. Here we're going to go through the steps together so you can get a better idea of how to make it at home.
- Season the meat with a mixture of dried herbs.
- In a dutch oven, sear the pork shoulder on all sides. This way, the exterior will be beautifully caramelized, and the interior will stay juicy and delicious.
- Transfer the meat to a plate and add the vegetables to the same pot.
- Place the pork over the vegetables, pour in the liquid, and braise the meat in the oven for about 2 hours.
- Make the light sauce using peppers, tomatoes, and the rest of the vegetables. Blend into a smooth sauce.
- Leave the pork shoulder to rest. The cooking process will continue.
- Cut the meat and serve with the sauce and your favorite side.
What to serve with Pork Shoulder
Serve the Braised Pork Shoulder with delicious Pepper Tomato Sauce made from scratch. It's light and flavorful and balances the pork beautifully. For the side, we would choose one of these:
- Sauteed Swiss Chard with Peas
- Fried Potatoes
- Baked Potato Wedges with Yogurt Dip
- Creamiest Mashed Cauliflower
- Best Mashed Potatoes
- Orange Glazed Carrots
How to store Braised Pork Shoulder
There are two ways to store this delicious Braised Pork Shoulder with Pepper Tomato Sauce.
Keep the chilled Braised Pork Shoulder with Pepper Tomato Sauce in an airtight container, in the fridge, for up to 3 days. Before serving, reheat in the microwave oven or using a skillet.
Feel free to freeze the Braised Pork Shoulder with Pepper Tomato Sauce too. Place the chilled pork (with or without the sauce) in a freezer bag or a freezer-friendly container and place it in the freezer for up to 1 month. Before serving, defrost at room temperature (or in the fridge overnight), then reheat in the microwave oven or using a skillet.
Or make a delicious Burger with Sauerkraut using leftovers.
Try these delicious pork recipes too
- Boneless Pork Loin Roast with Sage and Garlic
- Marinated Grilled Pork Chops
- Roasted Pork Tacos with Pineapple
- Pork Tenderloin Wrapped in Prosciutto with Beans
- Pork Stew with String Beans
- Pork Chopped with Apples Quince and Sage
- Pork Schnitzel
- Pork Roast and Sauerkraut Burger
METHOD
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combine the spices
In a small bowl, stir to combine the spices: coriander, paprika powder, thyme, oregano, garlic powder, salt, and pepper. Place the pork shoulder on a large plate. Drizzle the meat with a tablespoon of olive oil. Rub the spices into the meat.
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sear the meat
Place a large dutch oven pot over medium-high heat. Add canola oil and pork. Sear on all sides; it will take approximately 10 - 12 in total. Turn the meat from time to time using kitchen thongs. Preheat the oven to 160 °C / 320 °F. Pour wine into a saucepan, place over high heat, bring to a boil, and then cook for a minute for the alcohol to evaporate. Remove from the heat.
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braise the pork shoulder
Transfer the meat from the dutch oven to a large plate. Discard the fat from the pot. Peel the onion and cut it into quarters. Peel the carrots and cut them into larger chunks. Cut the garlic head in half. Add the vegetables to the dutch oven along with the thyme, sage, and bay leaf. Place the seared meat on top. Pour in the water or broth and wine. Cover with a lid. Place in the preheated oven on the middle rack. Braise for 2 - 2 1/2 hours at 160 °C / 320 °F or until the meat is soft and juicy. Using a ladle, pour the braising juices over the meat three times during cooking.
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bake the veggies for the sauce
Cut the tomatoes, pepper, and onion into quarters. Place on a baking sheet and place in the oven last 40 minutes before the meat is done.
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leave the meat to rest
When the pork shoulder is done, remove it from the oven and transfer it to a large plate. Leave to rest for 10 - 15 minutes, then cut into slices and serve.
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make the sauce and serve
After taking the meat out, transfer the vegetables to a high rack. Change the oven setting to low broil. Broil for 10 minutes. Transfer the vegetables to a blender (or use an immersion blender). Using a slotted spoon remove the vegetables from the dutch oven and add them to the blender. Don't add the whole garlic, just about two cloves. Discard the herbs. Using a blender, mix into a thick sauce. Add 120 ml (1/2 cup) of braising liquid and mix again until creamy and smooth. Season to taste with salt and pepper. Serve with the Braised Pork Shoulder.
