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Braised Pork Shoulder Recipe

Braised Pork Shoulder

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Average Rating:

Total Reviews: 25

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  • on February 03, 2013

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    This was pretty good. I made this to recipe, without any changes. This was good, but I had made a somewhat similar pork dish of Giada's called Pork Chops with Apples and Pancetta and that was just spectacular. I think if I had to chose to make one of the two again, I would chose Giada's. I added some rosemary to Giada's recipe. It is such a nice complement to pork.

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  • on January 06, 2013

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    I've made this recipe a couple of times this past year and it's super quick to prep, and turns out great every time. I don't have a spice grinder (I have one, it's for coffee, so I either use my mortar and pestle or I put the spices in a plastic baggie and roll a rolling pin over them to crush them. Delish, and definitely a keeper.

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  • on December 24, 2012

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    this recipe rocked!!! loved the fennel and the toasting of the spice seeds the smell in my house was divine. meat was so tender and juicy. This is a definte keeper

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  • on December 10, 2012

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    Absolutely DELISH! We made this as an alternate main dish for Thanksgiving and it turned out PERFECT. I followed the recipe as it was written. The meat was so tender it just fell apart after it was done cooking. It is well worth the time to make. Flavors were rich! It does take more than 15 minutes to prep all ingredients (about 1 hr. Will make again!!

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  • on December 09, 2012

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    Completely delicious. Amazing. I did coat the pork in coriander and cumin and garlic powder the night before and let it sit in fridge overnight, then followed directions from there (using fresh garlic the next day. Also, added a tablespoon or so of unsalted butter to the sauce off the heat, while the pork was aside resting. It's so tender you won't get to slice it...will fall apart, you can pull apart with two forks. Served it with the sauce/veggies overtop, then a bit of fresh parsley and scallions.

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  • on November 24, 2012

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    I just made this today! It was my first time using a dutch oven and this recipe was easy to follow. The pork falls apart and is so delicious, I love it! :

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  • on October 16, 2012

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    This is definitely a flavorful roast - and it fills the house with really appetizing aromas as it cooks! I loved how my guests excitedly noticed how good it smelled when they came in. My biggest issue with the recipe is that the prep took me far longer than 15 minutes. It took closer to an hour, what with toasting the seeds, browning the meat, letting the liquids evaporate... Once I finally got it into the oven, I kept it there about four hours, and the meat was literally falling apart. For me, the cumin flavor is a bit too strong, and next time, I'd try liquifying the vegetables to make a smooth sauce. If you're looking for an out-of-the-ordinary recipe for pork shoulder, this is it.

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  • on August 20, 2012

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    Real chef, real good food!

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  • on July 28, 2012

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    Awesome, naturally

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  • on July 09, 2012

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    Loved it! I left out the fennel because I am not a fan of that flavor, and it was awesome. I made a double batch to have sandwiches the next day, but there were no leftovers. Served with mashed potatoes and roasted brussel sprouts. Very comforting and affordable dish. I love making pork shoulder and have tried many different recipes - this is by far my favorite. Pork shoulder lends well to crock pot cooking, so I imagine this recipe would also work that way for an easy weeknight dinner.

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