Braised Pork Shoulder

Name: Braised Pork Shoulder
Yield: Makes 4 (Ribs from a Loin) to 6 (From a Boston Butt) Main-Course Servings
Ingredients: 1 onion, sliced; 1 large carrot, peeled and sliced; 4 ribs from the shoulder end of a pork loin or 1 boneless Boston butt, about 4 pounds, rind removed; Salt; Pepper; 1 cup dry white wine; 4 cups brown chicken broth or veal broth, or as needed; Bouquet garni

Preparation info

Makes
4
(Ribs from a Loin)

Difficulty
Easy

Appears in

Cooking

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

Ingredients

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

Main course
Gluten-free

Method

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