How to Make Braised Pork Shoulder - Italian Sweet & Sour Pork

white wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: lemon juice

Apple cider vinegar adds acidity while being lower in cost.

pork shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork loin

Chicken thighs provide a leaner option with less fat.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers natural sweetness, while brown sugar is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a cost-effective alternative for cooking.

Cut pork shoulder into three large sections to remove the fat cap.

Cut pork into smaller chunks, ideally 3 to 4 inches, removing excess fat as needed.

Salt the pork generously with about 1.5 teaspoons of kosher salt on both sides.

Prepare the agraulce sauce by mixing 1/2 cup red wine vinegar, 1/4 cup white vinegar, 1/3 cup honey, 1/3 cup tomato puree, 2 teaspoons salt, and 1 teaspoon black pepper in a bowl.

Slice one yellow onion and crush four garlic cloves.

Remove thyme leaves from 1-2 sprigs to get about 2 tablespoons minced.

Heat 1 tablespoon olive oil in an enameled cast iron skillet over medium-high heat.

Sear the pork pieces face down for 3-4 minutes until golden brown, then flip and sear the other side.

Remove pork from the skillet and set aside.

Lower heat to low, add a teaspoon of olive oil, and sauté onions and garlic until softened.

Add minced rosemary and crushed red pepper flakes, cooking briefly before mixing everything together.

Deglaze the pan with 1 cup of chicken or vegetable stock, scraping up browned bits.

Add the agraulce sauce to the pan and stir well before returning the pork.

Place larger pieces of pork in the center and smaller ones on the edges, spooning sauce over them.

Place the skillet uncovered in a 325°F oven for 1 hour and 15 minutes, checking halfway through to flip the pork and add 3 large carrot pieces.

After 2.5 hours, remove pork and blend the sauce with carrots and onions, adding stock and more vinegar and honey as needed to thin it out.

Serve pork over mashed potatoes or polenta with sauce spooned over.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens