Braised Pork Shoulder


by: Umberto

A whole pork shoulder makes a lovely pork pot roast, tender and melting in the mouth. You can get the well-marbled meat of the shoulder by getting the butcher to cut off the last four ribs from the loin, or you can buy a boneless Boston butt and cook it in the same way. Makes 4 (ribs from a loin) to 6 (from a boston butt) main-course servings.


Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!

serves: 4

4 ribs from the shoulder end of a pork loin (or 1 boneless Boston butt, about 4 pounds, rind removed)



1 onion (sliced)

1 large carrot (peeled and sliced)

1 cup dry white wine

4 cups brown chicken broth (or veal broth, or as needed)

Bouquet garni

Nutrition Facts
Braised Pork Shoulder

Servings Per Recipe: 4

Amount per Serving

Calories: 323

  • Total Fat: 13.4 g
  •     Saturated Fat: 3.3 g
  •     Trans Fat: 0 g
  • Cholesterol: 12.5 mg
  • Sodium: 22936.5 mg
  • Total Carbs: 23.1 g
  •     Dietary Fiber: 1 g
  •     Sugars: 19.2 g
  • Protein: 16.5 g

how is this calculated?

Download Nutrition Facts Widget Code



2.  Notice the shoulder end (above) is less neat than the loin end (above, right) and has the shoulder blade.

3.  Loin end.

4.  Cut all around the shoulder blade and remove it.

5.  Cut off as many ribs as you need from the shoulder end. Here, 4 ribs have been removed.

6.  Tie up the shoulder to make it more compact.

7.  Put the pot roast in a pot with chopped carrots and onions and roast until well browned and all the juices have caramelized on the bottom of the pot.

8.  Pour in enough wine, broth, or other liquid to come halfway up the sides of the roast.

9.  Putin a bouquet garni.

10.  Cover the pot with aluminum foil, sagging in the middle so it bastes the roast, and put on the lid.

11.  Braiso in tho oven or on the stove top for about 1 hour, and then turn the roast over.

12.  Braise until the roast is easy to penetrate with a skewer.

13.  Take the roast out of the pot and strain the braising liquid into a saucepan.

14.  Clean the pot and put the roast back into it, or use a new same size or smaller pot.

15.  Put the pot roast in the oven with the degreased braising liquid and baste it.

16.  Continue basting until the liquid becomes syrupy andthe roast is covered with a shiny red glaze.

related recipes