Succulent Braised Pork

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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!!

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Kudos, Melissa! You have a real winner here! This pork dish was scrumptious, tender, tasty, and wonderful! I served it with buttered parsley noodles and it rocks! Keep up the good work. I'll be watching for more great dishes from you....Thanks!

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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.

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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.

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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.

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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.

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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!

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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.

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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.

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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.