This Juicy Braised Pork Shoulder is an easy one-pot meal, slow cooked in a Dutch oven. The pork shoulder is first seared to create a caramelized crust, then braised in a flavorful liquid.
It packs a lot of punch for such an easy recipe. Braised pork is ideal for many different uses. Great for meal prep, burrito bowls and this makes a great swap out for the steak on a Steak Chimichurri Sandwich!
Braising meat is a great way to achieve the perfect, tender texture you want. It's a really easy technique you'll want to use all the time!
It gets the main dish cooking on its own while you focus on side dishes.
To soak up all the great pan juices, make some Boursin Mashed Potatoes as your side. Green Beans with Bacon also have a depth of flavor that will pair beautifully.
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Why You'll Love This Recipe
- Pork shoulder is affordable and known to fall apart when cooked low and slow.
- It's easy! Set it and forget it.
- Juicy braised pork shoulder works so well in so many dishes! Try eating it with Chili Garlic Noodles!
Recipe Ingredients
- Pork Shoulder: Also known as pork butt, this cut is from the front leg of a pig. It does a lot of work when the animal is living, meaning it is considered a tough cut. But we will cook it low and slow until it is fall apart tender!
- Garlic and Shallots: These aromatics will add a really great flavor base for any sort of meal.
- Broth: I personally love liquid stock concentrates, such as Knorr, but any type of chicken or pork broth will work here.
See recipe card below for a full list of ingredients and measurements.
Substitutions & Variations
- When I'm in a hurry and just want some rich umami flavor with pork and pork fat, I go with a straight salt and pepper on the meat right into the chicken stock.
- Try adding cumin, paprika, oregano and a little orange and lime juice when making this juicy braised pork shoulder then to add to taco bowls or California Burrito.
- Braise this pork like Pork Sugo and eat with pasta!
- Add a few splashes of apple cider vinegar and make cider braised pork. Serve with mashed potatoes and braised apples. I prefer granny smith!
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
How To Make Braised Pork Butt
Step 1: Dry off meat and season with salt and pepper.
Step 2: Carefully sear pork on all sides in a Dutch oven. Add aromatics.
Step 3: Rehydrate broth and add to pot.
Step 4: Braise for several hours until pork falls apart with a fork.
Expert Cooking Tips
- Dutch oven pork shoulder could reach up to 200°F before it is fall apart tender. This is hotter than you'd want a pork tenderloin, honey garlic pork chops, or pork loin to reach.
- Make sure your pot has a well-fitting oven-safe lid, I normally use a Dutch oven. Keeping the liquid and steam inside is required here!
- Always use fresh garlic cloves. Never pre-minced versions, the flavor is not the same. You can however buy pre-peeled garlic and save on some of the labor!
- If you're in a hurry, cut small pork shoulder pieces before searing and braising. This will take a significant amount of time off the total cooking time.
Recipe FAQs
Use pork shoulder, also known as pork butt, for this braised shoulder of pork recipe. Both cuts are from the shoulder or leg of the pig, contrary to the name. Pork butt will often be a bit fattier, so you can feel free to trim off any excess before cooking. Go ahead and get whichever looks better or is more affordable when doing your shopping.
Add leftovers to an airtight container, with any liquid, and store in the fridge for up to 3 days. You can stir it into rice bowls, ramen, marinara sauce, or anything you like. Gently reheating on the stove or oven will help you retain moisture. You can also cool completely and freeze in bags for up to 3 months. This is perfect for quick and easy dinners!
I like chicken as it is a fairly neutral flavor. My favorite is to keep liquid stock concentrate on hand, Knorr Liquid Concentrate. It stores a lot longer without going bad, takes up less room in the fridge, and I always have it on hand. Other options are Better Than Bouillon concentrates or granules. There's no need to source pork broth as the chicken works very well.
The flavor of braised pork will be similar day of as it will the few days following. This dish reheats very well. Reheat the pork by placing the covered Dutch oven in the oven at 300°F for about 20-30 minutes. It can also be reheated on the stove top, in a covered Dutch oven over medium heat, stirring occasionally for about 10 minutes.
Braised pork shoulder can be cooked in a Crock Pot on high for 6-8 hours depending on size. The pork will become fork tender and shred easily when done. It can also be made in an Instant Pot, cooking for 60-90 minutes.
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📖Recipe
Braised Pork Shoulder
Equipment
- 1 Dutch Oven
Ingredients
- 4# bone in pork shoulder
- 1 tablespoon kosher salt diamond crystal brand
- 2 teaspoon black pepper
- 3 large shallots thin sliced
- 4 cloves garlic minced
- 3 tablespoon Knorr chicken stock concentrate
- 3 cups water
Instructions
- Preheat oven to 350°F. Heat Dutch oven over medium-high heat until pan is very hot. Pat pork dry with a paper towel then season with salt and pepper. Add a drizzle of olive oil to Dutch oven then place pork in the pan, leaving undisturbed for 4 minutes. Flip over and sear the other side for an additional 4 minutes. Continue searing all sides of the pork shoulder then remove pork from the pan and place on a plate.
- Reduce heat to medium then add shallots and garlic to Dutch oven, stirring around. Cook 1-2 minutes
- Stir stock concentrate with water then add stock to the Dutch oven. Pork should be covered or almost covered with stock. Bring pot to a boil over high heat. Cover the Dutch oven and braise in oven for 3-4 hours or until pork is fork tender and falling off the bone.
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