Braised Pork Shoulder

Preparation info
  • Makes


    (Ribs from a Loin)
    • Difficulty


Appears in

By James Peterson

Published 2007

  • About

A whole pork shoulder makes a lovely pork pot roast, tender and melting in the mouth. You can get the well-marbled meat of the shoulder by getting the butcher to cut off the last four ribs from the loin, or you can buy a boneless Boston butt and cook it in the same way


  • 4 ribs from the shoulder end of a pork loin or 1 boneless Boston butt, about 4 pounds, rind removed
  • Salt


Preheat the oven to 375°F. Season the meat with salt and pepper and tie it up with string. Put the onion and carrot in a pot just large enough to hold the meat, and put the meat on top. Put the pot, uncovered, in the