Braised Pork Shoulder
This recipe makes 2 portions of braised pork shoulder and is the perfect dish for a date night or a dinner party. The meat is so tender and is sure to impress your guests. This dish is great served with mashed potatoes and some seared greens.
- 2 Large shallots, finely diced
- 3 Cloves of garlic
- Sprig of rosemary
- 200ml Red wine
- Water (amount depends on size of pot)
- 1-2tbsp Balsamic vinegar
- 3tbsp Honey
- Large pinch salt
- 2x250g Pieces of pork shoulder
- 2.5tsp Cornflour
- Trim the large bits of fat at the top of the pork shoulder off.
- Put the fat trimmings in your Dutch oven and place over medium heat. Allow the fat to render and then remove the bits.
- Increase the heat to medium-high and sear all the sides of the two chunks of meat. Remove the meat and set aside.
- Preheat your oven to 150°C
- Reduce the heat to medium and add your onions to the pot with a pinch of salt. Allow the onions to sweat and then caramelise. Deglaze the pot with the balsamic vinegar.
- Bash the garlic cloves with the back of a knife and add to the pot along with the wine, rosemary, peppercorns and honey.
- Return the pork to the pot and add water until the meat is fully submerged.
- Put your pot in the oven and allow to braise for around 2.5-3 hours. You will know when your meat is done as it will go from being very tight and firm to being quite loose and soft.
- Bring your pot out of the oven and temporarily remove the meat.
- Pour the braising liquid through a sieve with a bowl underneath to remove the bits. Return the liquid to the pot along with the meat.
- Place your pot over high heat and allow the liquid to reduce significantly. It should still be liquid, but it should only be about 2-3cm above the base of the pot.
- Taste the liquid once reduced and adjust seasoning if necessary.
- Mix the cornflour with just enough cold water to make a slurry. Add this to your pot and stir through. Allow to cook until this has thickened you sauce to a sort of glaze/gravy consistency.
- Serve with mash and seared greens.
About This Recipe
This recipe makes the most delicious and tender pork braised in a caramelised onion and red wine liquid. I love to make this recipe for a date night or dinner party as there is maximal pay off for not very much active cooking time. Once you have prepared everything, you just pop it in the oven and let it do its thing.
This dish is great served with creamy mashed potatoes, seared asparagus or green beans and chopped chives. Enjoy with good company and a nice glass of red.
Question: Can I braise the meat in advance and re-heat it?
- Yes this is absolutely something you can do! Just pop it back in the pot and over medium heat for about 15 minutes when you are ready to serve.
Question: How do I know if the pork is properly braised?
- You will know when your meat is done as it will go from being very tight and firm to being quite loose and soft.
If you have any more questions feel free to email me them at email@example.com
Love Gluten Free
Hey! I’m Caroline, I love baking and cooking and finding new ingredients to create better gluten free alternatives. In 2015 I found out I had coeliac and since then it has been my mission to find great ways to make gluten free food better.
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