Succulent Braised Pork

Total Time:
3 hr 55 min
Prep:
25 min
Cook:
3 hr 30 min

Yield:
4 servings plus leftovers
Level:
Intermediate

Ingredients
  • 2 pounds pork shoulder, cut into 6 large chunks
  • Salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 celery stalks, chopped
  • 1 carrot, chopped
  • 1 clove garlic, roughly chopped
  • 2 tablespoons tomato paste
  • 2 tablespoons all-purpose flour
  • 1 cup red wine
  • 1 1/2 cups beef stock or broth
  • 1 bunch parsley stems, tied with string
  • 2 bay leaves
  • 1 cup water
Directions
Watch how to make this recipe

Preheat the oven to 325 degrees F. Pat the pork dry with paper towels and season with salt and pepper.

In a large Dutch oven, heat the olive oil over medium-high heat, and working in batches brown the meat on all sides until a golden crust forms. Transfer the pork to a plate. To the pan add the onion, celery, and carrot and sweat until softened, 5 to 7 minutes. Add the garlic and sweat another 2 minutes. Stir in the tomato paste and cook for 3 minutes to cook off the raw flavor and caramelize it. Sprinkle with the flour and cook another 2 minutes to cook off its raw flavor. Whisk in the wine and reduce it by half. Return the pork to the Dutch oven, then stir in the beef stock, parsley stems, and bay leaves. Add the water if liquid does not come up to the top of the pork. Do not cover the pork with liquid. Cover the pan and place it in the oven to braise until the meat is fork tender, about 3 hours. Taste and season with more salt and pepper, if needed. Transfer to a serving platter and serve.


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Pairs Well With
Merlot

Jammy, earthy red wine

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4.9 324
I made this today in my 7.8 QT Lodge Dutch Oven...Island Spice Red.  This recipe rocks!  It is a great way to make tender and juicy pork.  I bet it would work just as well with pork loin chops.  That meat is kind of dry but made in this way it would be super juicy.  item not reviewed by moderator and published
This is the second time making this dish and it was amazing both times. Pork is tender. No knife needed. I did use 3 pounds of pork so I added extra carrots and celery and will definitely have left over. There is plenty of sauce so I served it over white rice. Great Sunday meal.  item not reviewed by moderator and published
I made it according to the instructions, but I had closer to 3 pounds of pork, and I was running errands, so it braised an additional two hours. The pork was still so, so delicious; the sauce had reduced perhaps a tad too much but that was due to me, not the recipe. I got a baguette and kept dipping it in the sauce. It was that good. Will definitely make again. item not reviewed by moderator and published
Delicious! I didn't have red wine but substituted 1/2 cup white wine and 1/2 cup chicken broth. I'm serving it over white rice with steamed broccoli. Very economical dish!! item not reviewed by moderator and published
I love Melissa's recipes so I'm thinking I must have done somethîng wrong. It was just okay to me. It was a bit on the sweeter side than savory. I did add a few more carrots but I wouldn't think it would make the dish that much sweeter. item not reviewed by moderator and published
I can't say enough about this recipe. It just NEVER fails. It is amazing. item not reviewed by moderator and published
Delicious. My family LOVED it! I used bigger chunks of vegetables like other reviews suggested, and like another reviewer I didn't have any wine on hand so I used a combination of beef and chicken stock. Also, instead of using my oven to braise, I browned the meat and the sauteed the vegetables, deglazed the pan but then put it all in my slow cooker. I cooked it on high for 5-6 hours and it was perfect! Read more at: http://www.foodnetwork.com/recipes/melissa-darabian/succulent-braised-pork-recipe.html?oc=linkback item not reviewed by moderator and published
Even better the next day! An inexpensive cut of pork, yet so tender. I took into account other reviews and added an extra carrot and chopped veggies into large dices. With the beef stock and red wine, the braising (2 1/2 hrs for our oven) caramelized the veggies and the flavor was amazing. If you enjoyed this recipe and you love Mexican food, you have to try Melissa's Pork Carnitas recipe...5*s in my book. That'll make your house smell heavenly all day long! item not reviewed by moderator and published
I made the mistake of using this with 4lbs. of pork shoulder and it was awesome. The only thing I did different was add another carrot. in hindsight I should have added 3 more carrots and perhaps another celery stalk. I also quartered three potatoes and added them in the beginning. It still worked. item not reviewed by moderator and published
Three hour oven cooking time was too long, meat dried out, and hardly any sauce. Should of only cooked two hours in the oven. Wasted a very expensive Organic pork roast. item not reviewed by moderator and published
This is beyond fantastic. Pork is tender and juicy. The gravy is fabulous. This is a recipe for the ages, and it's a permanent addition to me repertoire. Thank you, Melissa. item not reviewed by moderator and published
OMG!!! My house smells amazing, our tummies are full and I cant wait to eat the leftovers for lunch tomorrow. My kids loved the sauce...poured it all over rice. Definitely will make this again. item not reviewed by moderator and published
Absolutely amazing! It really took no time at all, was very cheap to make, and was the most decadent pork dish I've ever had! So happy I was watching Food Network when melissa made this one! It's a new staple in our house, even the 3 year old and the 5 year old liked it! item not reviewed by moderator and published
This is a delicious dish that is easy to prepare. I followed the instructions to a tee. The sauce thickened up nicely and the pork was tender and flavorful. I will definitely make this again! item not reviewed by moderator and published
This recipe was exactly what I was looking for. The depth of flavor and multiple flavors can only be achieved through slow cooking in a Dutch oven I think. I very rarely make things twice (because it usually doesn't turn out as well the second time) but I will be trying this again for a New Years party we will be attending!! item not reviewed by moderator and published
I just bought a Dutch oven this week and was looking for a recipe to use with it and came across this one. After reading many, many reviews on it I had to try it. I used a sirloin pork roast, only half a cup of wine, and followed some other suggestions from reviewers such as adding baby carrots, lots, and adding in cut up gold potatoes during the last hour of cooking. Other than that I followed the recipe. I don't usually review recipes but this recipe is truly a keeper. I can see why some reviewers said they would feel comfortable serving this to guests - it is yummy, and yes, the aroma in the house was heavenly. My husband loved it, said something like mmmhmmm. Yes, Thanks Melissa, what a great recipe!!! item not reviewed by moderator and published
I only review when things are excellent. I did change it a bit, but not much. I did not use the carrots and celery, but added mushrooms and rosemary too. I browned on the stove top, then added the onions and mushrooms. Added the rest of the ingredients, simmered for probably another 10 minutes, put in all in the crock pot. I did not add the 1 cup of water as usually there is alot of liquid. Is delicious. Thickened the gravy at the end with cornstarch (don't like to use alot of flour. Cooked on low for about 2 1/2 hours. I also used pork loin cut into 6 chunks. This was fabulous and I am picky! Thanks Melissa. item not reviewed by moderator and published
This is a great recipe. Two things: I omitted the flour and olive oil. The flour is not needed to thicken the sauce if you reduce it and cook as prescribed. The olive oil just adds calories and the meat browns just as nice with cooking spray. This is so flavorful! A must cook. We are having it again tonight. item not reviewed by moderator and published
I admit, I'm a newbie to cooking. I followed the recipie to the letter, although I thought 325* for 3 hours sound like too much heat for to long a time. Other pork braising recipies called for 275* for 1.5-2 hours. Should have followed my instincts (or at least checked the meat half way through as the pork came out dry and over-done. The braising liquid was "awesome" over riced potatoes so the meal wasn't a total waste. Cook and learn. item not reviewed by moderator and published
This was unbelievable! I did not have beef broth so I used a can of Progresso French Onion Soup. I too cut the carrots in bigger chunks and added a bit more garlic. It was SOOOO DELICIOUS! Tasted even better left over for lunch. Making tomorrow for dinner however substituting beef and keeping my fingers crossed that it will taste just as heavenly as with pork!! item not reviewed by moderator and published
This is fantastic!!!!!!!! I listened to other reviews & cut the carrots & onions in larger chunks & used more carrots & garlic than called for. I used fresh thyme instead of parsley & half chix & 1/2 beef broth. I only had white wine & it worked just fine. This is SOOOOO good!! Love pork butt, so many ways to cook it & this is about the best ever!! Will be making this ALOT....thanks Melissa!! item not reviewed by moderator and published
This is amazing and really easy. My last pork recipe (I turn this one into pork tacos usually had 30 min of caramelizing onions and the taste is the same as this one without that step. No parsley stems for me and use chicken broth if I have it open already. Don't use water to fill up, just fill with broth until meat is still peaking through. Amazing recipe and had 10 happy people last night (only bad was no leftovers!! A must try! item not reviewed by moderator and published
Made it the first time exactly as written and it was amazing. The 2nd time I was just getting ready to put it in the oven with we were called out of the house for several hours, so I threw in the crock pot and cooked on low for 7 hours. Not so good. The sauce watered down and the flavor diluted a lot. If I'd made it in the crock pot first, I never would have made it again. This one definitely not adaptable to slow cooker, but in the oven its fabulous. item not reviewed by moderator and published
I prepared this exactly as stated on the recipe - except omitted the celery and water. The pork roast was amazing! Cooked for 3 hours and the sauce came out thick and very rich. I added carrots and a medium potato. My whole family loved this! item not reviewed by moderator and published
So good! A perfect dish to make for company - just throw it in the oven with no last minute fussing. My guests loved it, and I was able to visit with them instead of being stuck in the kitchen. item not reviewed by moderator and published
This just came out of the oven and my husband and I devoured it! It was excellent and really easy to make. Thanks Melissa. item not reviewed by moderator and published
This is a delicious dish, I made it for the first time and followed the recipe exactly. Will definitely make again. The pork was tasty and tender! item not reviewed by moderator and published
First time using my Staub and this recipe turned out great. Followed it to a 'T' except left out the parsley stems and added more carrots as others suggested. I did uncover the lid the last 15 mins and broiled for another 5 mins to thicken up the gravy and brown the top. Would definitely make this recipe again! item not reviewed by moderator and published
This is the best braised pork i have ever eaten. A major hit with family and guests. My son often asks me to make it, and we both agree that it is better than any braised pork dish we have ever had, including at a michelin starred restaurant. It is inexpensive to make but so incredibly flavorable. A keeper of a recipe. Thank you melissa, i cannot wait to try more of your recipes! item not reviewed by moderator and published
This is seriously restaurant quality, just like Melissa says on her show. One good tip for braising newbies, the liquid should never fall below half and if it does (check the dish every 40 minutes or so, add more stock so that the liquid comes up to 3/4. I have now made this twice and my only regret is that I wish that I had a 6.5 quart dutch oven rather than a 5.5 quart (the latter is just big enough but if I had a slightly larger one of 6.5 quarts...and now that I think about it, even 10 quarts, I could double the recipe for a dinner party! I added one leek for additional flavor but next time will double the carrots as others suggested and use chicken broth instead (more subtle and lets the true pork flavors shine through. item not reviewed by moderator and published
Purchased new "Staub" cookware, and had to try it out, so Googled recipes and saw this one. Wow. It is good. Also, the house smelled incredible while it was cooking. I followed the recipe to the T since it was my first time. Then I will tweak it if needed. I cut all vegetables in a small chop (carrots, onions and celery were about 1/2 inch dice and the one thing I noticed was the carrots were still visible, but the onions and celery were "invisible" once cooked (good if you have kids that don't want to eat their vegetables ;....but next time I will cut the carrots into bigger pieces, and perhaps add more, as these were great and would make a great side dish. Also, I cooked it in the oven for 3 hours. The gravy was REALLY good, but was just a little too carmelized for me, so I think 2 1/2 hours would be perfect. It was tender at that point, but as I said...I follow a recipe all the way the first time I make it. My husband loved it. I loved it. It will be a keeper. item not reviewed by moderator and published
Very good..... item not reviewed by moderator and published
WOW- wonderful dish. My Husband fell more in love with me after eating this meal. My little 2 year old loved it as well. I LOVED pouring the sauce over my creamy yellow potatoes. Easy yet so gourmet. This will be made again and again. item not reviewed by moderator and published
I made this dish for a Dutch Oven Cook Off - won the main dish category - everyone raved! Served it with smashed red potatoes and all was cooked outside over coals on the ground. item not reviewed by moderator and published
Excellent! item not reviewed by moderator and published
If I could give this a rating higher than 5 stars, I would. This was so good, my husband made himself miserable eating so much. I served this over mashed potatoes that I spruced up with white truffle oil. The combination was divine! I will make this again and again! item not reviewed by moderator and published
MMM!!! This was tasty! I used white wine versus red, used a rosemary sprig instead of a bay leaf and omitted the celery (cause it's not my thing. It was great! Husband raved. The pork is super tender and I love how the gravy makes itself while it cooks. (I didn't have to break out the immersion blender to make the gravy so that was nice...! A definite hit and I will make again. Thank you Melissa D'!!! item not reviewed by moderator and published
Made this dish yesterday. It was excellent!! The whole family(all guys really liked it. Even my son/chef ...high praise. I would even make this for company...one of the best dishes I ever made & I am a food network "foodie" The gravy is to die for and the pork is so tender. Really good! item not reviewed by moderator and published
Delicious! Easy and extremely tasty! item not reviewed by moderator and published
All around awesome recipe, the pork was tender and flavorful! I upped the veggies because I like to have them as a full side. item not reviewed by moderator and published
OMG! this is not only easy its amazing. I normally like to tweek a recipe and make it mine but this one I did just as the directions said and it was super item not reviewed by moderator and published
This has quickly become one of my favorites! Great for company, since most of the work is done a few hours in advance. Everyone I've served this to loves it, and it's wonderful for leftovers- I cooked extra pork, then made it into sliders on small rolls. Awesome! item not reviewed by moderator and published
Made this today! Followed the recipie almost exactly ( eyeballed some of the measurements other than doubling it. My husband loved it. I will be making this again and again. It would even be great to serve to company!! item not reviewed by moderator and published
Great one pot meal. Easy, tasty, delicious! The whole family loved it! Thanks Melissa! item not reviewed by moderator and published
I saw this recipe day before yesterday, which was my first time discovering the show, and decided to try it for our New Years Eve dinner. It was absolutely delicious. I changed a few things (only as an option because the recipe is perfect based on what I had at home. First of all this was the perfect week because Winn Dixie had the pork shoulder on sale for $1.29 lb. I substituted rum for the red wine, used chicken broth (only broth in the house, added two more bay leafs, added 3 sprigs of Thyme and a whole scotch bonnet pepper (when it went into the oven. Oh boy was she right, my whole house smelled delicious. Best pork roast ever. Thanks Melissa!!! item not reviewed by moderator and published
YUM! Will definitely be making again. Followed recipe except used baby carrots. item not reviewed by moderator and published
One of the best roasts I've ever had!! And I had to improvise a little. I used a sirloin roast because I already had one in the freezer, didn't have a dutch oven so I sauteed everything in a stock pot and transferred it to a 2 qt casserole dish to put in the oven. I also accidentally got garlic, basil, and oregano tomato paste and didn't use the parsley stems. I was still fantastic!! We ate on that until every single bit was gone!! item not reviewed by moderator and published
This was really good. I cleaned pork from fat really well and it was still a little greasy on top of sauce. Just spooned that off. Followed recipe but made the following adjustments as per other reviews- 2 carrots, 3 large cloves garlic, 4 bay. It turned out very rich, flavorful and tender. I took it out of oven after 2:30 and I cut my pork into 4 pieces not 6. Pork shrunk quite a bit (I used picnic shoulder. Thanks for nice recipe for such an inexpensive piece of meat. item not reviewed by moderator and published
I liked this dish, but I think it just tasted too much like beef stew. I like beef stew, but I wanted more of a pork flavor. I think I will try it with white wine and chicken stock with less tomatoe paste. Instead of red wine and beef stock. I only needed to put it in the oven for about 2 hours, because I didn't want it falling apart, but it came out super tender, and the sauce thickened up without any added ingredients. All in all I think this is a good recipe, with some modifications, it can be a GREAT recipe... thanks Melissa! item not reviewed by moderator and published
The recipe turned out just "OK" for me. I felt like it needed more seasoning in the end. Also, I for sure spent more than $10 on this one. item not reviewed by moderator and published
This recipe was wonderful. The sauce was rich and delicious and the pork was perfectly tender. It was easy to put together and was a tasty and satisfying meal! Great as leftovers as well. item not reviewed by moderator and published
This is one of my favorite recipes! I don't use a dutch oven, though, I throw it in the crockpot before work. When I get home, it's ready! It goes really well with Melissa's glazed carrots, too. I've even started making the carrots and adding them to the pork in the crockpot for extra flavor...amazing!! item not reviewed by moderator and published
This was easy, easy, easy! It was delicious! I had lots of sides to add just in case it wasn't flavorful, but none were needed! This was inexpensive and there are lots of leftovers! I will definitely make this again and again! item not reviewed by moderator and published
I love this recipe!! My boys beg me to make it. If you make a big enough pork shoulder, you can use the leftovers for pork pot pie by using one refrigerated pie shell on the bottom, dumping in the leftovers (I sometimes add more carrots and mushrooms) and topping with another pie shell. If there is too much gravy to put in the pie, you can pour it over the top, after the pork pot pie is done cooking. item not reviewed by moderator and published
My husband and sons really liked this meal. Like the other reviewers mention the carrots are rather tasty. I wish that I had added more. We made just a couple of modifications to the recipe. Instead of braising in the oven, I cooked it in the crock pot after searing etc. Since I work long hours, dinner either has to cook all day (i.e., 8 a.m. to 8 p.m.) in a crock pot or take less than an hour and a half to cook. After the meat was cooked. I thickened some of the sauce in a sauce pan with corn starch so it was a little more like gravy. It is likely that we will make it again. item not reviewed by moderator and published
OMG, this has to be the best pork recipe I have found in ages. So simple, but so so tasty. The pork was melt-in-your-mouth yummy. To die for! MUST BE TRIED!!! My husband and I fought over the leftovers:) item not reviewed by moderator and published
I think I haved reviewed this one, but am reviewing it again and making it for superbowl sunday, I have passed this one to numerous friends and we all LOVE this recipe. Crowd Pleaser! item not reviewed by moderator and published
Sooo Good and super easy! item not reviewed by moderator and published
NICE !!! Just love now easy, inexpensive & FLAVORFUL this is. Sometimes I use red wine, or white, or even a combo. If I use red I usually use beef broth, w/white chicken, & w/combo of wines a combo of broths. Kind of seems what I have on hand and what I feel like that day--always tastes great. W/white wine I like to add sage and w/red I sometimes even go as strong as rosemary this is in add. to parsley. It's a very forgiving recipe. Also, something that helped me on picking the cut of meat? A butcher told me that a Boston butt IS a pork shoulder roast (go figure). This is a common question in Midwest (StLouis) area because we OFTEN BBQ pork butts cut into steaks. For this I sometimes can find a boneless, rolled (w/o fat) roast so that reduces the fat that some mentioned they have trouble with. I do love the pork fat flavor though, so if I use a roast w/o fat I brown it in a sm.amt. of lard. item not reviewed by moderator and published
It was so delicious.....We loved it! item not reviewed by moderator and published
I made this for Christmas dinner and it was one of the best meals I've made. All the guest love it but more important, my husband love it. Thanks Melissa item not reviewed by moderator and published
I made this last night for my family and everybody LOVED it! I think it's good enough for Christmas dinner! I took a tip from other reviewers and added more carrots but I also added whole crimini mushrooms one hour into cooking. It was devine! I will be making this again and again! item not reviewed by moderator and published
We love this recipe!!!!!!! Making it for Christmas Eve dinner......the house smells incredible when it's cooking and it's so darn easy to make. LOVE it! item not reviewed by moderator and published
My family LOVES this dish. I made it for the first time right after it aired and it has become a family staple. I have 5 kids, 4 still in the house and it is plenty for all of us. We also make it for company. item not reviewed by moderator and published
I made this twice. The first time, I followed this recipe to the "t" and it was very, very good. The 2nd time, I made a few changes after reading other reviews and it was AMAZING! I trimmed off some of the fat and used chicken broth instead of beef broth. I also added lots of extra carrots and one more celery stalk. I served it to guests who were LITERALLY licking their bowls clean and beggging for more. I would suggest making this a day or 2 before serving because it was even more delicious on the 2nd and 3rd days. I will be making this again and again. item not reviewed by moderator and published
This pork dish is one of the very best recipes from the Food Network website. It's comfort food at it's peak, and yet has a wonderful elegance to it also; very French provincial. Thank you Melissa! Keep the great recipes coming. item not reviewed by moderator and published
My family loves this dish. It is esay to make and I have passed it to many friends who love it as well. I have made it do much that I had to print a new copy mine was worn out! item not reviewed by moderator and published
This dish was surprisingly easy and delish. There were no leftovers because my husband and step son devoured it...oh, I did too! I will next time make sure I leave out any salt from the liquid as I salted the pork quite well and that was enough. The wine was not overpowering and the gravy was just to die for. Next time we'll serve over smashed potatoes to soak up all that gravy!! item not reviewed by moderator and published
Yummmm! Yes, the smell throughout the house was wonderful, but the taste.....absolutely delightful. I guess I would add to this recipe that you should cut off the excess fat and we like a few more carrots, celery and onion. I used a Boston pork shoulder (boneless and I would definately use it again. Fantastic recipe Melissa -- keep up the good work. item not reviewed by moderator and published
This dish was easy to make and absolutely delicious. Incredible flavors. Melissa is my new found chef. If you love this dish you should try the Succulent Braised Pork. Another 5 star dish. item not reviewed by moderator and published
The flavor of this is devine! The meat melts off the fork. And the smell is incredible! A word of warning, however: Mine was swimming in fat.... to the point that I'm on the verge of a gallbladder attack and am extremely nauseous. (I'm sipping ginger tea as I write this to keep the nausea at bay.) I put the whole thing in the refrigerator overnight and then skimmed off the layer of fat at the top, and it still had a lot of fat remaining. I WILL make this recipe again, but will be sure to cut off any visible fat around the edges of the pork. I also used fresh green beans, which worked out really well with these flavors (and will even use extra next time). I tossed in some parsnips, but that flavor did not meld at all, so will not do the parsnips the next time. Other than that, I followed the recipe exactly. item not reviewed by moderator and published
First time I used this dish my husband was delighted with my new interest in cooking at home. Easy to fix ahead and reheat later. Thanks. item not reviewed by moderator and published
Fabulous rich flavor and so easy!! I used a pork tenderloin that I had on hand instead of the pork shoulder and it too was wonderful! item not reviewed by moderator and published
This was absolutely delicious and very easy. I cooked this exactly by the recipe directions; no personal additions or deletions. It was so flavorful and as the recipe title of "Succulent Braised Pork describes SUCCULENT. Definately a keeper. item not reviewed by moderator and published
This pork dish was indeed succulent, delicious, and aromatic as other reviewers have already said. I doubled up on the carrots and added some parsnips and yukon gold potatoes for extra veggies as accompaniment. As for Sue from Lakewood's observations that the cost of Melissa's bunco party meal was not believable, Melissa only claimed she served the braised pork dish for the group, not including the whole meal with beans and biscuits. At $6.50 for the pork for four servings, 31 people fed would work out to $50.38, so she would have at least $7.62 left over to buy wine and dessert for the 31 guests. And if she got the pork on sale really cheap, like around $1.49 lb. instead of the two dollars a pound she said for this recipe, she could save another 8 bucks on 16 lbs of pork shoulder, leaving around 15 dollars to buy wine and dessert. item not reviewed by moderator and published
While this meal looked delicious, I have to take issue with Melissa's integrity or basic math skills. This braised pork dish cost $6.50, according to Melissa. The Cuban black bean side was $2.50, and the drop biscuits a dollar, getting her in at the threshold of her 10 dollar promise. OK, fine. Take her at her word, that sounds reasonable. So she then claims she fed her Bunco gathering the same dinner for 31 people for 58 dollars, of which she was so proud. Plus, that included wine and dessert. She managed to pull off this feat of legerdemain by buying on sale, utilizing coupons, and getting the 10% discount on the wine for 6 bottles or more. The original meal for four costs 10 dollars, and she makes nearly 8 times that number of servings for $20 less than the $78 dollar total arithmetic and logical extension would indicate the ingredients would cost. Plus wine for 31 people ( at least eight bottles...even at 10% discount), AND dessert. Maybe she should serve leg of lamb instead of pork for her next Bunco group night. She's proven she's good at pulling legs and operating a bunco scheme. item not reviewed by moderator and published
I made this last night and the kitchen did smell great, as was mentioned by many other cooks. I left the pork in for the full 3 hours, but probably could have taken it out sooner. It was moist and flavorful, but heading slightly in the "If I don't take this out right now it will be dry direction" .... but only slightly. That said, next time I will reduce the oven temperature. Baking it at a lower temperature for bit longer I think would work better. I served it with smashed potatoes and corn on the cob. Not bad for a Wednesday night. item not reviewed by moderator and published
I have made this a couple of times for dinner parties and it is always a success. My husband is in love with this dish. It is moist, flavorful and just scrumptious. The meat just falls apart and melts in your mouth. I use Boston butt and it works perfectly. Highly recommend this recipe. item not reviewed by moderator and published
This has become my "fancy" go-to meal for company, in-laws, etc. I can prepare it during kids' naps, let the aroma fill my house, and serve something beautiful for dinner - all without a lot of stress. Thanks, Melissa!! item not reviewed by moderator and published
I always end up with dry pork because I'm afraid it won't be cooked through. This has solved my problem and my husband and son LOVE it. THANKS Melissa. item not reviewed by moderator and published
I couldn't believe how fabulous this was. Foolproof recipe. I made it almost exactly as written except that, based on other reviews (and being a veggie lover), I kept the meat quantity the same but added 2 extra carrots and a parsnip, then increased the liquid to make up for this. I used about 1 1/4 cups of a good Pinot Noir, and a bit more broth. I used a combo beef and chicken broth. The aromas that filled my house while this cooked were unbelievable. Meat was tender and, as the recipe title states "succulent". Incidentally, this sauce would work beautifully for pot roast as well. I will make this again and again. Can pair with almost anything, mashed potatoes, noodles, creamy polenta, or simply some baby new potatoes with butter and parsley. Next time I will try the black beans and drop biscuits. So yummmmy. item not reviewed by moderator and published
My family really, really enjoyed the pork cooked this way.Thanks, Melissa! :) item not reviewed by moderator and published
This recipe is a real treasure and I can't wait to make it again. Thanks for providing us with such a treat, Melissa! item not reviewed by moderator and published
I had this recipe from you before but misplaced it. it's still the best. Looking forward to seeing you in the new season. item not reviewed by moderator and published
Great recipe. Doubled everything and used a 5lb. boneless pork shoulder. Only changes were increase carrots and celery 2X and to use chicken broth instead of beef. Chicken broth is much more subtle and lets the true pork flavor shine through. Cooked it for 3 hours @ 325?F and meat and were were sublime. Happy Cooking Chef Jeff item not reviewed by moderator and published
I made this for the first time on Saturday for a family get together. I bought a 7 lb pork shoulder for 7 bucks and I used the 3 dollar Oak Leaf Merlot from Walmart. I did not have beef broth but I had beef bullion and used that. It turned out AMAZING. It fed 6 adults and 4 children. Everyone loved it, including my mother-in-law who hates pork...she even asked for the recipe!! I tripled the ingredients since my cut was larger than the recipe called for and Im glad I did because the carrots were delicious (& we dont care for carrots)...definitely will use more next time. I cut mine in to 4 large pieces and cooked it at 325 for 5 hours and it was perfect!! item not reviewed by moderator and published
I love how versatile this recipe can be. I have made it at least 3 different ways and my family and friends love it! I have used different meats and cuts of meat. I have varied the types and amounts of veggies. I have used white wine instead of red. I have also made the "sauce" first and then poured it over the cooking veggies. Thank you so much for this recipe. It works great in a pinch, because if I use smaller cuts of meat I don't need to cook it for 3 hours and we can eat sooner. item not reviewed by moderator and published
Thank you so much Melissa for this wonderful recipe! Usually I leave the harder recipes up to my husband, but this recipe was very easy. I had to use boneless ribs instead of pork shoulder and whole tomatoes instead of tomato paste but it turned out amazing! And it only took just under two hours to cook instead of the recommended three hours. Definitely making again! item not reviewed by moderator and published
WOW, this recipe is such a winner. I read the review first, so added more veggies, and could have used even more, as they are SO good, but this pork is fabulous! Next I will try it with a tough cut of beef, as the wine, tomato paste and broth make such a fantastic gravy/sauce, it would go great on beef. A real winner, thanks Melissa!!! item not reviewed by moderator and published
Melissa's recipe is fool-proof.I I love it. My husband loves it.. We crave it now. item not reviewed by moderator and published
Awesome! item not reviewed by moderator and published
We absolutely loved this recipe and it was awesome for leftovers! I added potatoes with just one hour remaining and it was a complete meal in one pot! For leftovers, we did shredded pork tacos. Words can't describe just how good this recipe is. item not reviewed by moderator and published
This dinner was fantastic. I made it as written and it was delicious. If you have some time, I highly recommend it. item not reviewed by moderator and published
Another reviewer raised the possiblity of doing this with Pork Loin. I did and it works, however the leftover meat was a little dry the next day, so the next day I do this with loin I will brine the meet. Also cooked this stove top, I have made this many times with braises calling for oven and if you do it a low fire it will work just like the oven. Gustavo - Miami item not reviewed by moderator and published
This dish is EXCELLENT! Easy to prepair and my family loved it. The lemon zest orzo is a great side and very tasty. I am going to try the orzo with rosted chicken! item not reviewed by moderator and published
I couldn't even get the roast at my store so I bought shoulder steaks. I went ahead and browned them and made the veg and sauce in the pan then threw it all in the crock pot. The flavor is outstanding. Thank you Melissa item not reviewed by moderator and published
Yummy!! Made this for dinner tonight and my family loved it. I had knives at the place setting and didn't even need it. The meat fell apart easily. I have a family of 4, husband, 16 year old son, 8 year old son, and myself, and we still had leftovers. I will definitely make this again. item not reviewed by moderator and published
We LOVED this dish. Was simple to prepare, and tasted fantastic! Will be making this again, especially for a crowd. item not reviewed by moderator and published
My whole family loved this dish and wanted more! I added a lot more vegetables because they cook down so much. Next time I will use more meat as it shrinks quite a bit. item not reviewed by moderator and published
I hadn't purchased a pork shoulder in years, the cut I've been using for the past decade has been mostly pork underblade which can get really greasy. I generally cooked it in a crockpot which was hit or miss in the tender and juicy department. This recipe, however, turned me back on to pork shoulder, and proved to me that my enameled cast iron Dutch Oven is probably replacing my crockpot! This was a snap to put together and smelled wonderful while cooking. The meat was fall apart tender without being stringy. What I love the most about Melissa's recipes is that they use what most of us have in our pantries and refrigerators, we're not sent on a quest to find some obscure ingredient that might cost us $14 and we are going to use once. She makes tasty, comforting meals that just about any level of cook can accomplish with ease, but by no means are the dishes 'simple' tasting. She cooks with confidence and instills that same confidence in those who watch her! I have never been a Food Network devotee of one particular show/host until now. Also, the leftovers of this pork are being turned into a crispy pork and potato hash tonight with red peppers, onions and mushrooms. Yum! item not reviewed by moderator and published
Also used 4 pounds of meat, and didn't need to adjust the amount of any of the ingredients. item not reviewed by moderator and published
Tonight I did the same exact recipe but accidently got a pork shoulder roast with the bone in. A little more work and left some meat on the bone. After 3 hours on the button the meat fell right off the bone. Like I said in my original post, 4lbs works extremely well with the original recipe. This is a keeper for sure! item not reviewed by moderator and published
Did you use the correct type of meat? She calls for pork shoulder a cheep cut that has a bunch of connective tissue that takes 3 hours to melt and turn into tender chunks. If you used an expensive pork roast I am going to guess it was lean and was not intended for low slow cooking. Just an observation from your review. item not reviewed by moderator and published
Did you forget to cover the pan? Should be plenty of gravy... item not reviewed by moderator and published

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Wine 101