Main Dish

Tuscan Braised Pork Shoulder Roast

Name: Tuscan Braised Pork Shoulder Roast
Yield: 6
Cuisine: Italian
Ingredients: 3 - 3½ lbs. pork shoulder, trimmed and cut into 2 or 3 large pieces; 1 [14.5-oz.] can Italian plum tomatoes, diced and undrained; 2 cup dry red wine, such as Chianti; 1 - 2 cup chicken broth, preferably organic; 1 large red onion, chopped; 3-4 cloves garlic, peeled and crushed; 4 fresh rosemary sprigs; 4 fresh thyme sprigs; 2 bay leaves; 1 tbsp whole fennel seeds, crushed; 1 tsp red pepper flakes; 2 tbsp extra virgin olive oil; Sea salt and black pepper, to taste; (Optional) Fresh parsley, chopped

You should try this braised pork shoulder roast, Tuscan style, tender, and incredibly delicious. It pairs with a bed of creamy polenta beautifully. Braising is a long, slow cooking method that can transform relatively inexpensive cuts of meat, such as this pork shoulder, into a tender and flavorful meal for your whole family will love.

Ingredients for this Recipe :

3 – 3½ lbs. pork shoulder, trimmed and cut into 2 or 3 large pieces
1 [14.5-oz.] can Italian plum tomatoes, diced and undrained
2 cup dry red wine, such as Chianti
1 – 2 cup chicken broth, preferably organic
1 large red onion, chopped
3-4 cloves garlic, peeled and crushed
4 fresh rosemary sprigs
4 fresh thyme sprigs
2 bay leaves
1 tbsp whole fennel seeds, crushed
1 tsp red pepper flakes
2 tbsp extra virgin olive oil
Sea salt and black pepper, to taste
(Optional) Fresh parsley, chopped

Tip :

For best results, marinate the pork 1-3 days in advance. To save time, the pork can be marinated at room temperature for up to 2 hours before cooking.

How to Braised Pork Shoulder Roast :

Step 1:

Add wine, red onion, garlic, rosemary, thyme, bay leaves, crushed fennel seeds, and red pepper flakes to a large glass or other non-reactive bowl and stir to combine.

Step 2:

Add pork chunks to the bowl and turn until each piece is covered. Cover and place the bowl in the refrigerator for at least 8 hours. Turn pork occasionally while marinating to evenly distribute flavors.

Step 3:

To prepare, remove the bowl from the refrigerator and remove pork pieces from the marinade. Pat dry with paper towels and set aside.

Step 4:

Separate the marinade liquid from the solids and reserve both, discarding the woody herb stems and bay leaves. Set aside.

Step 5:

Heat the olive oil in a large heavy-duty skillet or Dutch oven over medium-high heat. Add the marinated pork and sear until evenly browned on all sides, approximately 8-10 minutes. Season with salt and black pepper, to taste.

Step 6:

Add the solids from the marinade and cook until onions are soft and translucent, approximately 10-12 minutes, stirring frequently.

Step 7:

Add liquid from marinade to skillet and scrape up the brown bits from the bottom of the pan. Continue cooking until liquid is reduced to approximately one-third of its original volume.

Step 8:

Add tomatoes and 1 cup chicken broth and stir to combine. Cover and reduce heat to medium-low and cook for 2 to 2½ hours, stirring every half hour or so. Add more chicken broth, if needed, while cooking.

Step 9:

When pork shoulder roast can be pulled apart easily with a fork, remove from heat and let rest in warm juices for 10-15 minutes. Serve immediately over a bed of creamy polenta and garnish with chopped fresh parsley, if desired. Enjoy this braised pork shoulder!

Other Pork Recipes –

Roasted pork tenderloin recipe – Apple and Fennel Roasted Pork Tenderloin

Boneless pork chops recipe – Boneless Pork Chops with Creamy Chive Sauce

Pork butt recipe – Spicy Pork Butt Roast with Pineapple

pork chili recipe – Spicy Slow Cooker Chili

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