Braised Pork Shoulder

This is the best way to spend an evening off. Turn up the music, bust out the knives, chop, and chill out. I love it. I used just two pounds of pork shoulder here (most recipes call for 3-4), which is why the cook time in this recipe is less than most others you’ll see. You’ll need:

  • 2 pounds pork shoulder
  • 2 carrots, diced
  • 3 celery stalks, diced
  • 1 yellow onion, diced
  • 6 cloves garlic, minced
  • 6 mushrooms, diced
  • 1/3 cup red wine
  • 1/4 cup apple cider vinegar
  • 3-4 cups vegetable broth
  • 2 tablespoons stone ground mustard
  • 1 tablespoon sea salt
  • 1/2 tablespoon Italian seasoning
  • 2 tablespoons fresh chives, minced
  1. Preheat your oven to 375 F.
  2. Heat the olive oil in the Dutch oven on the stovetop.
  3. Rub the raw pork shoulder with the sea salt and dry seasonings. When the Dutch oven is warm, sear the pork shoulder on all sides for about one minute. Remove from the heat, and set aside.
  4. Add the celery, onion, carrot and garlic to the pot. Stir until the onion becomes translucent, about five minutes. Add the mushrooms and continue to stir.
  5. Return the pork shoulder to the Dutch oven. Add the stone ground mustard, apple cider vinegar, chives and wine. Pour the vegetable broth into the pot until the pork shoulder is covered halfway (the top half should be exposed).
  6. Put the lid on the Dutch oven, and place it into the oven.
  7. After 45 minutes, check on the pork. Turn it over. If the broth level has gone down, add more. Bake for an additional 45 minutes before flipping again, and repeating the same process.
  8. Once the pork shoulder has been turned over for the second time, bake for 45 minutes. Remove the pork from the pot, and let rest under tented foil for about 10 minutes. Serve with the vegetables and desired sides.



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