Braised Pork Shoulder

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Best pork I ever had! I din't have coriander so I just used a little middle easter mixed spice in stead. This is a definte repeat. Well worth the 3 hour wait. I used slightly less broth as well, and the juice concentrated into a very nice thick sauce. The last uncovered part can be shortened to maybe 30 min. Enjoy!

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WOW...just finished dishes and couldn't wait to dish on this dish!!!! This is an absolutely great recipe, pork was so flavorful and moist and the side was great. My husband isn't a huge cumin fan so I only used 1 TBSP or the cumin seed and then subbed in a TBSP of fennel seed. I put the ground spices onto the pork and let it sit in the fridge for a couple or hours. Just followed the rest of the recipe as written. Ann, you probably don't read these reviews but this was one of the best recipes I have tried.....and I am a Food Network Junkie!!!!

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Easy, flavorful and inexpensive. Paired perfectly with the wheat berry salad. I forgot to pick up fresh mushrooms, so substituted with dried porcinis after constituting with warm water. Also added the mushroom water to the wheat berry during the last 10 minutes to add more flavor.

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I am writing this review because the previous 11 previews are what convinved me to make this recipe.

This was a big hit in house...my kids took the leftovers to school the next day...their idea!! I doubled the amount so I could freeze half for another night...it never made it to the freezer!

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So delicious! I modified a bit - I had a small pork shoulder (1.5 lbs so since I had all that extra room in the pan I chopped up an eggplant and added it into the pot. And I didn't have fennel so left that out. The flavors were incredible! I don't usually rave about meals I've made, but this one made me feel like a restaurant chef. Definitely a keeper!

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This was a great recipe, I found it easy and although it is a bit time consuming it was all worth it. The flavors combine so well and make the pork shoulder so tender and juicy. The family loved it and it was finished in one sitting! Everyone was talking about what a great cook I am ; Thanks Anne!

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This recipe is a home run. I even made the wheatberrys. They were different and good. I will definately make again!

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Loved, Loved, Loved this dish. I have always loved to cook (dabble if you will, but since watching you I have learned so much about the why's and the ease of so many techniques.

When I served this meal I really felt like it could have come out of a fine restaurant kitchen. And yes - for days I talked about how I ROCKED out dinner -

Thank you -

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Hi Ann, I almost deleted this episode from the DVR because "Braised Pork" didn't sound appealing. But I kept my trust and watched you prepare this dish and it looked really great. I made the dish for my family and it was outstanding. I have never cooked with fennel before so this was new and my family loved it and in fact I am making it tonight. I work full time so I started the dish in the morning and then put it in my oven on timer to start cooking and when I got home, it was ready and delicious. Thank you for this unique recipe and I will never delete without watching you transform food into love!

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This is a fantastic recipe!
I used a pork loin instead, and added a bit more fennel and garlic. It turned out great.