Description
This Braised Pork Shoulder recipe is a supremely flavor-filled and cozy type of meal. It delivers everything we crave during the fall and winter months. Bold and rich flavors like molasses, mustard, maple flavor, fresh herbs, and more. Those flavors create huge depth when slowly cooked with succulent, ultra-tender pork shoulder. You’ll love the low-effort, high-reward vibe of this extra comforting dish!
Ingredients
- 3 ½ – 4 lbs boneless pork shoulder (pork butt)
- Kosher salt & fresh ground black pepper, to season
- 2 tablespoons olive oil
- 1 large yellow onion, sliced into half moons
- 2 large apples (I use honey crisp)- cored & sliced
- 2 tablespoons garlic paste
- 2 tablespoons Creole Cajun Seasoning– homemade or store-bought
- 2 teaspoons ground allspice
- ¼ teaspoon chipotle powder
- ½ cup dry white wine (sauvignon blanc or pinot grigio)
- 4 cups (32 ounces) chicken broth
- ½ cup molasses
- ¼ cup whole grain mustard
- ¼ cup smooth dijon mustard
- ¼ cup pure maple syrup
- 1 tablespoon worcestershire sauce
- 6 sprigs fresh rosemary, plus more for garnishing
Instructions
- Season & rest the pork: On a large plate/platter, generously season the pork with salt and pepper on all sides. Set the pork aside to rest and come up to room temperature for at least 30 minutes. Afterwards, preheat the oven to 300°F.
- Brown the pork: For this recipe, I recommend an oval-shaped dutch oven or depending on the shape of yours, you might need to cut the pork into sections. In a large dutch oven over medium-high heat, add the olive oil. When hot, gently swirl the pot around to evenly coat the bottom and then add the pork. Let the pork sear on all sides until a deep brown crust appears, about 2-3 minutes on each side. Transfer the browned pork onto a clean plate/small baking sheet and set aside. Reduce the heat to medium.
- Sauté the onion & apples: Add the onions and apples to the pot. Sauté the mixture in the rendered pork fat, while stirring every so often. Season with salt/pepper, to taste. Continue cooking until tender and lightly golden, about 2-3 minutes.
- Bring the flavors together: Create a small well in the center of the pot and add the garlic paste, stirring with a wooden utensil until mostly dissolved. Then add the Cajun seasoning, allspice, and chipotle powder- stirring the spices well and let cook for 1-2 minutes until they’re nicely toasted. Add the white wine to deglaze and use a wooden utensil to scrape up any caramelized bits on the bottom of the pot. Continue cooking the mixture, stirring continuously, until the wine cooks down and the mixture takes on a thicker consistency, about 2-3 minutes. Then add the broth, molasses, both mustards, maple syrup, worcestershire sauce, and fresh rosemary sprigs, and stir until well combined.
- Assemble the braise: Return the browned pork to the pot along with any residual juices that have collected- the pork should be almost completely submerged under the liquid. Increase the heat to medium-high and bring the pot to a simmer, about 5 minutes, then remove from the heat.
- Braise the pork: Cover the pot with a lid and transfer the pot to the oven. Allow the pork to braise at 300°F for 2 ½ hours, covered. Afterward, uncover the pot, and continue braising for another 30 minutes for the pork to achieve a deeper brownness. Remove the pork from the heat and let it rest for 10-15 minutes.
- Serve. Carefully transfer the pork to a serving platter along with the onions/apples (careful, as everything will be extra tender), along with some of the braising liquid and fresh rosemary sprigs for garnishing, as desired. I love serving this braised pork in shallow bowls on top of creamy mashed potatoes with a bit of the braising gravy poured right over it all. Enjoy!
Notes
- Please read blog post in its entirety for more tips + tricks.