Italian Braised Pork Shoulder

This is a tasty, quick prep meal of braised pork that can be used in versatile ways. It can be assembled quickly in the morning or the night before for a slow cooker meal. You can add potatoes or other veggies for a stew, or reserve the liquid to pour over rice. My kids love the leftover liquids turned into gravy for mashed potatoes or mashed cauliflower.

• Preparation Time: 25 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 25 mins
• Calories: 492 Calories

Ingredients

• salt and ground black pepper to taste
• 1 ½ cups red wine
• 1 tablespoon chopped fresh thyme
• 2 carrots, chopped
• 1 ½ cups beef broth
• 1 red onion, diced
• 1 shallot, chopped
• 2 tablespoons extra-virgin olive oil
• 2 large cloves garlic, chopped
• 1 cup tomato puree
• 1 (2 pound) boneless pork shoulder roast
• 2 tablespoons chopped fresh Italian flat-leaf parsley, with stems

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Rinse and dry pork roast. Season all sides with salt and pepper.

Step 3

Heat olive oil in a cast iron skillet over medium-high heat. Add roast to the hot skillet; turn and sear until browned and crisp, about 3 minutes per side. Transfer roast to a large lidded baking dish, leaving pan drippings in the skillet.

Step 4

Add carrots, onion, shallot, and garlic to the hot skillet and reduce heat to medium. Saute in the pan drippings until the onion has softened and turned translucent, about 5 minutes; do not overcook.

Step 5

Pour red wine, beef broth, and tomato puree over the roast in the baking dish. Add sauteed vegetables, parsley, and thyme.

Step 6

Cover and bake in the preheated oven until meat pulls apart easily, 2 to 3 hours.