Braised Pork Shoulder Recipe

Name: Braised Pork Shoulder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons coriander seeds, toasted; 2 tablespoons cumin seeds, toasted; One 4-pound boneless pork picnic shoulder, sliced in half along the grain; Kosher salt; Extra-virgin olive oil; 1 fennel bulb, sliced; 1 large onion, sliced; Pinch crushed red pepper; 4 cloves garlic, smashed and finely chopped; 2 -inch piece fresh ginger, peeled and finely grated; 2 cups dry white wine; 1/4 cup Dijon mustard; 3 bay leaves; 1 bundle fresh thyme; 3 to 4 cups chicken stock

Servings: persons

2 tablespoons coriander seeds, toasted
2 tablespoons cumin seeds, toasted
One 4-pound boneless pork picnic shoulder, sliced in half along the grain
Kosher salt
Extra-virgin olive oil
1 fennel bulb, sliced
1 large onion, sliced
Pinch crushed red pepper
4 cloves garlic, smashed and finely chopped
2 -inch piece fresh ginger, peeled and finely grated
2 cups dry white wine
1/4 cup Dijon mustard
3 bay leaves
1 bundle fresh thyme
3 to 4 cups chicken stock

1
Using a spice grinder, grind the coriander and cumin seeds until they are a fine powder.
2
Preheat the oven to 375 degrees F.
3
Sprinkle the pork shoulder with the ground spices and salt, then tie each piece so they cook evenly.
4
Coat a Dutch oven with olive oil and bring to a high heat.
5
Brown the first pork on all sides.
6
Remove the pork from the pan and reserve.
7
Ditch the fat in the pan and give a few drops of new oil.
8
Repeat with the second pork and remove.
9
Lower the heat to medium and toss in the fennel and onions and season them with salt and a sprinkle of crushed red pepper.
10
Cook the onions and fennel until they are soft and very aromatic, 7 to 8 minutes.
11
Add the garlic and ginger and cook 2 to 3 minutes longer.
12
Add the wine and reduce by half.
13
Stir in the mustard and add the bay leaves and thyme.
14
Return the pork to the Dutch oven and add stock to the pan until it comes halfway up the side of the pork.
15
Add salt if needed.
16
Bring the liquid to a boil, cover and put the Dutch oven in the preheated oven.
17
After 1 hour, turn the pork over and add more liquid to the pan if the liquid level has gone down.
18
Cover and return to the oven for 1 hour.
19
Turn the pork back over and return to the oven without the lid and cook for 45 more minutes.
20
The liquid should concentrate.
21
Remove the pan from the oven, remove the pork and reserve for 15 minutes, tented with aluminum foil.
22
Skim any excess fat from the pan and reduce the pan juices, if needed.
23
Slice the pork and serve with onions, fennel and juices.
24
Wine Pairing Suggestion: Pinot Grigio

241

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons coriander seeds, toasted, 2 tablespoons cumin seeds, toasted, One 4-pound boneless pork picnic shoulder, sliced in half along the grain, Kosher salt, and more.

Yes, Braised Pork Shoulder falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Braised Pork Shoulder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions