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

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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4.9 323
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
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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