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Succulent Braised Pork Recipe

Succulent Braised Pork

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (307)

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Average Rating:

Total Reviews: 307

Showing 41-50 of 307

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  • on January 25, 2011

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    Sooo Good and super easy!

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  • on January 24, 2011

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    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.

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  • on January 18, 2011

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    I love Melissa's stuff and this is no exception. Needs lots of salt, but otherwise great.

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  • on January 16, 2011

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    It was so delicious.....We loved it!

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  • on December 26, 2010

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    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

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  • on December 23, 2010

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    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!

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  • on December 22, 2010

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    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!

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  • on December 08, 2010

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    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.

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  • on November 11, 2010

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    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.

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  • on November 03, 2010

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    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.

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