How to Make Braised Pork Shoulder: The Perfect Family Dinner

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is lower in calories, while water + bouillon is a budget-friendly option.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola oil is more affordable.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index, while white sugar is cheaper.

pork shoulder

🥗Healthier: pork tenderloin

💰Cheaper: pork butt

Pork tenderloin is leaner, while pork butt is more economical.

Cut the pork shoulder into larger pieces, about 1 and a half inches big.

Place the meat into a bowl and season with a touch of olive oil, a generous amount of salt, black pepper, and 2 tablespoons of flour.

Mix the meat to ensure it's nicely seasoned.

Heat olive oil in a large and deep pan or skillet.

Brown the pork from both sides for about 3 minutes per side, in two batches to avoid crowding the pan.

Remove the browned pork from the pan and set aside.

Add 1-2 tablespoons of butter to the pan and let it melt.

Finely chop one large onion and 4-5 cloves of garlic, then add them to the pan.

Sauté the onions and garlic on high for about 5 minutes until slightly browned.

Cut 2-3 carrots into larger pieces and add them to the pan later.

Once the onions are browned, add 2 tablespoons of tomato puree and roast for 2-3 minutes.

Add 2 tablespoons of honey and 3 tablespoons of soy sauce, mixing them in and sautéing for 2 more minutes.

Pour in about half a cup of beef or chicken stock and return the meat to the pan, including any drippings.

Add the carrots and fresh rosemary, mixing everything together.

If needed, add more stock to ensure the meat is almost fully submerged in the liquid.

Cover the pan with a lid and braise on low for 60 to 90 minutes until the meat is tender.

Taste the sauce and adjust seasoning with more salt and black pepper as needed.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens