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This braised pork shoulder is my ultimate secret weapon for a cozy Sunday dinner. The slow cooking transforms a simple cut of meat into something truly spectacular, with a rich, aromatic garlic and onion sauce that perfumes the entire house. It’s a rustic, comforting dish that transports you straight to a French countryside kitchen with every single bite.
The first time I made this was for a chilly autumn family gathering. The rich aroma that filled the house had everyone asking what magical thing was happening in the kitchen, and it has been a requested favorite ever since.
Ingredients
- One point five kg pork shoulder or rouelle: a cut with good marbling is key for a tender and juicy result
- Three large yellow onions thinly sliced: these will melt down to create the sweet savory base of your sauce
- Four cloves garlic whole and unpeeled: leaving the skin on allows the garlic to steam and sweeten becoming creamy and mild
- Two tablespoons olive oil or lard: lard will give you a more traditional and richer flavor but a good quality olive oil works beautifully
- Two hundred ml dry white wine: this is for deglazing the pot choose something you would enjoy drinking like a Sauvignon Blanc
- Five hundred ml chicken broth or water: use a low sodium version so you can control the final saltiness of the sauce
- One tablespoon honey or sugar: this is optional but it helps the onions caramelize beautifully and adds a subtle sweetness
- Two sprigs fresh thyme: its earthy flavor is a classic pairing with pork
- Two bay leaves dried: they add a subtle background note of herbal aroma
- Fine salt and freshly ground black pepper: these are fundamental for seasoning the meat and the final sauce properly
Step-by-Step Instructions
- Prepare and Sear the Pork:
- First things first take the pork shoulder out of the fridge about 30 minutes before you plan to cook. Letting it come to room temperature ensures it cooks more evenly. Pat it completely dry with paper towels a dry surface is crucial for getting that beautiful golden brown crust. Season it very generously on all sides with salt and pepper. Now, heat your olive oil or lard in a large Dutch oven over high heat until it shimmers. Carefully place the pork shoulder in the pot and sear it for about 10 minutes on each side. You're looking for a deep, rich brown color. This step is not for cooking the meat through but for building a massive amount of flavor. Once seared, remove the pork and set it on a plate for later.
- Caramelize the Aromatics:
- Lower the heat to medium and add all of your sliced onions to the same Dutch oven, scraping up any delicious pork bits. Cook the onions, stirring every few minutes, for a good 15 minutes. You want them to become soft, sweet, and lightly golden. This slow cooking process is what creates the soul of the sauce. Once the onions are ready, toss in the whole, unpeeled garlic cloves and the honey or sugar if you're using it. Stir everything together for another minute to coat.
- Deglaze and Build the Sauce:
- Pour the dry white wine into the pot. As it bubbles, use a wooden spoon to scrape up all the browned bits stuck to the bottom of the pot this is called deglazing, and it's where all the flavor lives. Let the wine simmer and reduce by about half, which will concentrate its flavor. This should only take a few minutes.
- Braise to Perfection:
- Return the seared pork shoulder to the Dutch oven, nestling it right on top of that bed of onions and garlic. Pour in enough chicken broth to come about halfway up the side of the meat. You don't want to submerge it. Tuck the fresh thyme sprigs and bay leaves into the liquid. Bring the entire pot to a gentle simmer on the stovetop.
- Slow Cook in the Oven:
- Once it's simmering, cover the Dutch oven with its lid and carefully transfer it to your preheated oven at 160 degrees Celsius or 320 degrees Fahrenheit. Let it cook for 2.5 to 3 hours. Every 30 to 45 minutes, it's a good idea to open the oven and spoon some of the pot juices over the top of the pork to keep it moist.
- Rest and Finish the Sauce:
- After the long, slow cook, remove the Dutch oven from the oven. Don't touch the pork yet. Let it rest, still covered in the pot, for at least 15 minutes. This allows the juices to redistribute, ensuring every slice is tender. While it rests, carefully fish out the softened garlic cloves. Squeeze the creamy, roasted garlic pulp out of the skins directly into the sauce and discard the skins. Stir the pulp in. If the sauce looks a bit thin for your liking, you can place the pot on the stove over medium heat and let it simmer uncovered for a few minutes to thicken up. Slice the pork and serve it with a generous amount of that incredible sauce spooned over the top.
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My absolute favorite ingredient here is the humble unpeeled garlic clove. The way it transforms in the oven from pungent and sharp to sweet, creamy, and nutty is pure kitchen magic. Squeezing that soft pulp into the sauce is the final touch that makes this dish truly special for my family.
Storing Your Braised Pork
If you have leftovers, they are fantastic the next day. Allow the pork and sauce to cool completely before transferring them to an airtight container. It will keep well in the refrigerator for up to four days. To reheat, simply place the pork and sauce back in a pot over low heat with a small splash of chicken broth to loosen the sauce, warming it gently until heated through.
Simple Ingredient Swaps
Don’t be afraid to make this recipe your own. If you don't have white wine, apple cider makes a wonderful, slightly fruitier substitute for deglazing the pan. You can also add other root vegetables like carrots or parsnips to the pot during the last hour of cooking for a more complete one pot meal. For a different herbal note, a sprig of fresh rosemary would also be delicious.
Perfect Pairings
This rich, savory pork begs for something to soak up all that delicious sauce. Creamy mashed potatoes are the classic choice, but it is also fantastic served over a cheesy polenta, a gratin dauphinois, or simple roasted potatoes. For a touch of green, serve it alongside some steamed green beans or a simple side salad with a sharp vinaigrette to cut through the richness.
Frequently Asked Questions
- → What cut of pork is best for braising?
Pork shoulder (rouelle) is ideal for braising. Its marbling ensures a tender and flavorful result after slow cooking.
- → Can I use a different type of broth?
Yes, you can substitute chicken broth with vegetable broth or even water, but chicken broth adds richness and depth of flavor.
- → How do I know when the pork is done?
The pork is done when it's fork-tender and easily pulls apart. The internal temperature should reach around 203°F (95°C).
- → What if the sauce is too thin?
Simmer the sauce uncovered over medium heat for a few minutes to reduce and thicken it. You can also add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to thicken it quickly.
- → Can I prepare this dish in advance?
Yes, this dish can be made a day ahead. In fact, the flavors often meld together even better after a day in the refrigerator. Reheat gently before serving.
- → Can I use a slow cooker?
Yes, you can adapt this method to a slow cooker. Sear the pork as indicated, then transfer everything to the slow cooker. Cook on low for 6-8 hours, or until the pork is very tender.