Dutch Oven Braised Pork Shoulder
This flavorful braised pork shoulder is seared and braised low and slow in a Dutch oven with garlic and fresh herbs until it pulls apart into tender chunks, finished with a quick pan gravy. It's the ultimate cozy comfort food for your next Sunday dinner!
Servings: 6
Calories: 467kcal
Equipment
Ingredients
- 4 pound Pork Shoulder Roast
- 1 teaspoon Kosher salt
- 1 teaspoon Italian seasoning
- ½ teaspoon freshly ground black pepper
- 2 Tablespoons olive oil
- 1 medium yellow onion roughly chopped
- 3 cloves garlic smashed
- 1 large carrot cut into 1-inch pieces
- 2 cups low-sodium or unsalted chicken stock
- 3 sprigs fresh thyme
- 2 sprigs fresh rosemary
For the Gravy
- 1 Tablespoon corn starch
- 2 Tablespoons water
Instructions
- Preheat the oven to 325°F. Heat a large Dutch oven over medium-high heat. While it heats, pat the pork dry and season it all over with the Italian seasoning, salt, and pepper.
- Add 1 tablespoon of the oil to the pot and sear the roast for about 2 minutes per side, until browned on all sides. Transfer it to a plate.
- Add the remaining tablespoon of oil, then the onion and carrot. Cook for 3 to 4 minutes, stirring occasionally, until softened, adding the garlic for the last minute.
- Pour in the stock and scrape up the browned bits from the bottom of the pot. Return the pork to the pot and tuck the thyme and rosemary sprigs around it.
- Cover and braise in the oven for about 3 hours, until the pork reaches 190 to 195°F and pulls apart into chunks easily with a fork.
- Transfer the pork to a plate, tent with foil, and let it rest for 15 minutes.
For the gravy
- Return the Dutch oven to the stovetop over medium-high heat. Remove the vegetables and herb stems with a slotted spoon, and skim most of the fat from the top of the liquid.
- Mix the cornstarch and water, then whisk it into the pot. Bring to a simmer and cook for 1 to 2 minutes, until thickened.
- Break the pork into chunks and serve with the gravy.
Notes
- The pork is done at 190 to 195°F, when it pulls apart into chunks easily with a fork. A bone-in roast or pork butt works too; go by temperature, not the clock.
- For a thicker gravy, whisk in another tablespoon of cornstarch mixed with 2 tablespoons of cold water.
- One-pot option: add baby potatoes and extra carrots for the last hour of cooking.
- For more depth, replace ¼ cup of the stock with dry white wine.
- Make ahead: cool the pork in its braising liquid and refrigerate overnight. Lift off the fat, rewarm covered in a 325°F oven, then make the gravy.
- Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. Reheat in a 325°F oven for about 10-15 minutes, or microwave smaller portions.
Nutrition
Calories: 467kcal | Carbohydrates: 10g | Protein: 52g | Fat: 21g | Fiber: 1g | Sugar: 2g