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Braised Pork Shoulder Roast

This braised pork shoulder recipe is so flavorful, slow cooked in broth and white wine gravy with thyme and a few veggies, perfect Sunday meal!

When in doubt make a pork roast, it’s always delicious, rather advantageous and so versatile.

This braised pork shoulder roast is cooked on stove top in a large Dutch oven for 1h30, it is juicy and flavorful, with lots of veggies all cooked in the same pot, a family favorite.

Once cooked, the gravy will be delicious with all the mixed flavors of the veggies and seasonings, I chose not to add cream this time but you certainly can if you want a velvety gravy.

Adjust cooking time according to the weight of your roast, mine was 3 pounds and I cooked it for 1h30, I wanted to be able to cut nice slices, if you want to shred it you will need to cook it for 30 minutes more.

When purchasing your pork shoulder roast, keep in mind that it tends to shrink while cooking, you might end up with a smaller roast than planned once cooked. Therefore make your purchase accordingly, anyway it's the kind of recipe that is even tastier the following day, you can also slice it and freeze it into a freezer box for up to 3 months. 

Braising means that the meat is first seared on all sides on high heat, then slowly cooked on low heat into a covered pot either on stove top or oven.

To cook this pork shoulder roast in the oven, sear the roast on stove top then add all the veggies and seasonings and pop into your oven pre-heated at 350°F (175°C), you might need to adjust the cooking time though.

I hope you enjoy this recipe and if you do, please leave me a comment and let me know how it went!

  • 4 servings
  • Easy
  • 1 h 45

Recipe :

Ingredients:

3 pounds (1.3 kg.) Pork shoulder

1 tbsp. mustard

Salt and pepper to taste

2 shallots, thinly chopped

4 garlic cloves, peeled

8 oz. (225 g.) Paris mushrooms, sliced

3 carrots, peeled, cut in chunks

8 small potatoes, peeled

Pinch of dry thyme

2 dry sage leaves

1 dry bay leave

1/2 cube vegetable broth, crushed

1/2 cup water

1/2 cup (120 ml) White wine

Salt and pepper to taste

Some olive oil and butter for cooking

Instructions:

Brush pork shoulder roast with the mustard, season with salt and pepper to taste

Into a large Dutch oven, on medium/high heat, heat some olive oil and a chunk of butter, add shoulder roast and roast on all sides, about 5 minutes per side

Lower the heat to medium/low, add the shallots, garlic cloves, mushrooms, carrots and potatoes, sage and bay leaves, crushed cube of broth, water, sprinkle with thyme, cover with a lid and simmer for 45 minutes, basting the roast from time to time, be careful not to break the potatoes

Add the white wine, cook for 45 minutes, taste and adjust seasoning

Serve with a side of green beans for instance

Enjoy!

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