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.

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Braised pork shoulder
Veronique van Ohmydish

Made by Véronique

Published at 2017-06-16, this recipe is for 4 people and takes 1 hours 45 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 20-05-2023

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

Braised Pork Shoulder

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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