Braised pork shoulder


This type of braised pork shoulder is an old fashioned French recipe with red wine and spices. The meat is very tender and soft.

1 hours 45 minutes 4 people Main course
Braised pork shoulder


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  • 4 pork shoulder steaks
  • 500 gram small potatoes (skin on)
  • about 250 ml red wine
  • about 200 ml water
  • knob of butter
  • 2 garlic cloves
  • 1 onion
  • 3 bay leaves
  • 3 cloves
  • 4 juniper berries
  • 1 tablespoon tomato paste
  • pepper and salt to taste
Braised pork shoulder ingredients
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Kitchen equipment

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  • cutting board & chef's knife
  • paper kitchen towels
  • Dutch oven or other heavy bottomed pan with a lid
  • meat tongs


1 hours 45 minutes 4 people Main course

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Preparation -- 1 hour 15 minutes

PEEL the onion and garlic cloves. Finely CHOP the garlic cloves and the onion into (half) thin rings. PAT the pork shoulder dry using paper kitchen towels and SEASON them with pepper and salt. 

HEAT butter in the Dutch oven and cook the pork shoulder steaks brown on both sides. ADD the onion, garlic and tomato paste and cook a few minutes more. POUR in the wine along with the bay leaves, cloves and juniper berries.

Also ADD the water after a few minutes and place the lid on. Let it simmer on low heat for about an hour. 

Braised pork shoulder
Braised pork shoulder

Finishing the braised pork shoulder -- 30 minutes

RINSE the small potatoes and ADD them to the Dutch oven after about an hour. Let it cook on low heat for another half an hour, or until the potatoes are done.

REMOVE the bay leaves, cloves and juniper berries. SERVE with a salad or warm veggies and enjoy!

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