Braised, Shredded Pork Recipe

Name: Braised, Shredded Pork
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 pound pork shoulder (Boston butt), fat trimmed; Salt and freshly ground pepper; 2 tablespoons olive oil; 6 cloves garlic, smashed; 2 stalks celery, roughly chopped; 1 carrot, quartered; 1 onion, roughly chopped; 1 tablespoon tomato paste; 5 sprigs parsley; 2 sprigs rosemary, divided in use; 4 cups chicken broth or stock; 1 can (15 ounces) chickpeas, drained, or 2 cups fresh, cooked

Servings: persons

1 3/4 pound pork shoulder (Boston butt), fat trimmed
Salt and freshly ground pepper
2 tablespoons olive oil
6 cloves garlic, smashed
2 stalks celery, roughly chopped
1 carrot, quartered
1 onion, roughly chopped
1 tablespoon tomato paste
5 sprigs parsley
2 sprigs rosemary, divided in use
4 cups chicken broth or stock
1 can (15 ounces) chickpeas, drained, or 2 cups fresh, cooked

1
Put an oven rack in lower third of oven and heat to 350 degrees. Sprinkle pork liberally with salt and pepper. Heat the oil in a medium Dutch oven or ovenproof pot over medium-high heat until hot. Add pork and cook until browned on all sides. Remove pork from pot and set aside.
2
In the pot, stir in garlic, celery, carrot, onion and tomato paste. Cook until onions are softened. Add parsley and 1 sprig of the rosemary. Chop remaining sprig of rosemary for garnish; set aside.
3
Return meat to pot. Add chicken broth until it reaches halfway up the side and heat to a simmer. Transfer the pot to the oven and cook, covered, until fork tender, about 2 to 2 1/2 hours.
4
Remove pork from pot. When it's cool enough to handle, shred the pork into bite-sized pieces, removing as much fat as possible.
5
Place 3 cups of the shredded pork in a medium saute pan. Stir in chickpeas. Season with salt and pepper to taste. Keep warm until ready to use (moisten a little with a little of the braising juices, if necessary).
6
Alternatively, make pork as many as two days ahead; reheat in saute pan, adding a
7
little braising liquid if necessary. Use remaining shredded pork for barbecue-style sandwiches or as desired.
8
To serve, place a scoop of pork and chickpea mixture in the center of each soup bowl. Pour soup (Potato & Leek Soup recipe) around center; garnish with chopped rosemary.

1148

kcal

Calories

Fat

Carbs

139

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 12 ingredients. The key ingredients include: 1 3/4 pound pork shoulder (Boston butt), fat trimmed, Salt and freshly ground pepper, 2 tablespoons olive oil, 6 cloves garlic, smashed, and more.

Yes, Braised, Shredded Pork falls under the Soups & Stews 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, Shredded Pork

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions