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Braised Pork Shoulder

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Make an irresistible dinner (or three!) with a slow-cooked pork shoulder that has the perfect flavors for a cool evening. Use this recipe to make Open-Faced Porchetta Sandwich with Caramelized Apples or Ribbon Pasta With Pork Ragu and Fresh Sage. Use the pork skin to make Roasted Baby Potatoes with Cracklings and Chives.

Source: Martha Stewart Living, October 2010
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

Serving idea: Pile shredded pork on creamy polenta. Drizzle with jus.

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How would you rate this recipe?
234
  • kutest
    13 JAN, 2012
    OMG! I think this is my new favorite dish. Used a boneless shoulder and bacon instead of pancetta, both worked just fine. I'm not a big fan of fennel but it really is perfect in this dish. I served over mashed potatoes. Kids loved it. Cooked in about 3 1/2 hours.
    Reply
  • gteresi
    19 NOV, 2011
    Made it for a 40th birthday dinner party. It was easy and amazing! People were raving about it! It allowed me to enjoy my guests because there was little to do once it was put in the oven. Great meal!
    Reply
  • cdb1
    14 FEB, 2011
    5-Star! Made it with Savory grilled Polenta (ala Alton Brown, my other favorite). Was a hit with the family (Put a pic on FB)
    Reply
  • nswnwyo
    31 JAN, 2011
    I have been making this roast for years. the thing i do differently is to cover the pork in the toasted crushed seeds along with crused red pepper and let it sit wrapped in the fridge overnight then down to room temp. before cooking. leftovers are great with bbq sauce, slaw pickles on white bread. goodness gracious!
    Reply
  • Delia1
    19 JAN, 2011
    WINNER!! This recipe is so very delicious!! I've made it a few times already! Leftovers are great in a million different ways, i.e...in pasta, tacos, mac n cheese etc....awesome, awesome!!
    Reply
  • MixNixon
    12 DEC, 2010
    We used the leftovers a lot of ways. It makes great prok tacos!
    Reply
  • MixNixon
    12 DEC, 2010
    My husband said it tasted the way he remembered pork tasting when he was a child (and that's a big compliment). If you can't find pancetta, I found that salt pork will work in a pinch.
    Reply
  • mllefantine
    11 DEC, 2010
    Fantastic braising recipe!! Rather than skim the jus while it is still hot, I serve as is (the fat is sooo tasty!), then store the jus in the refrigerator over night and skim the next day when it has risen to the top and hardened.
    Reply
  • Falene
    21 NOV, 2010
    Skim it from the broth, don't de-fat prior to cooking. You will lose flavor that way.
    Reply
  • MS11402627
    17 NOV, 2010
    Glad I used pancetta instead of bacon, I think bacon would be too strong. We served this with Cheddar polenta and roased broccoli, wonderful Fall dinner. Next time I think I will remove the fat from the pork before braising, there was a lot of fat in the broth (delicious but probably not good for us:)
    Reply

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