Braised Pork
Indulge in the comforting flavors of this tender and savory Braised Pork recipe, a true showstopper for family dinners or special gatherings. Featuring a perfectly seared pork shoulder bathed in a rich, flavorful broth infused with caramelized onions, garlic, balsamic vinegar, and a touch of tomato paste, this hearty dish is simmered to perfection alongside carrots, celery, and potatoes until melt-in-your-mouth tender. The two-hour braising process not only fills your kitchen with irresistible aromas but also creates a silky, deeply flavored sauce perfect for spooning over the juicy pork and vegetable medley. With just 20 minutes of prep time, this one-pot wonder is an easy yet impressive choice for cozy, home-cooked comfort. Keywords: braised pork recipe, tender pork shoulder, one-pot comfort food, hearty braised dishes, savory dinner ideas.
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Recipe Information
Ingredients
- 2 lbs pork shoulder
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp vegetable oil
- 1 large onion
- 4 whole garlic cloves
- 2 tbsp tomato paste
- 1 tbsp soy sauce
- 1 tbsp brown sugar
- 2 cups chicken broth
- 1 tbsp balsamic vinegar
- 2 whole bay leaves
- 1 tsp thyme
- 3 medium carrots
- 2 medium celery stalks
- 3 large potatoes
Instructions
Season the pork shoulder evenly with salt and black pepper.
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Sear the pork on all sides until deeply browned, about 3-5 minutes per side. Remove the pork from the pot and set it aside.
Dice the onion and mince the garlic. Add them to the pot and sauté until softened, about 5 minutes.
Stir in the tomato paste, soy sauce, and brown sugar. Cook for 1-2 minutes to caramelize slightly.
Deglaze the pot by pouring in the chicken broth and scraping up any browned bits from the bottom with a wooden spoon.
Stir in the balsamic vinegar, bay leaves, and thyme.
Return the pork to the pot, ensuring it is mostly submerged in the liquid. Bring the mixture to a simmer.
Peel and chop the carrots, celery, and potatoes into chunks. Add them to the pot around the pork.
Cover the pot with a lid and lower the heat to maintain a gentle simmer. Cook for 1.5 to 2 hours, or until the pork is fork-tender.
Remove the pork and vegetables from the pot and set them aside, keeping them warm.
Skim off excess fat from the surface of the braising liquid if necessary. Cook the liquid over medium heat until slightly thickened, about 5-10 minutes.
Serve the pork and vegetables with the reduced braising liquid spooned over the top.
Nutrition Facts
Calories |
3213 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.0 g | 173% | |
| Saturated Fat | 41.7 g | 208% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 800 mg | 267% | |
| Sodium | 4873 mg | 212% | |
| Total Carbohydrate | 236.4 g | 86% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 37.8 g | ||
| Protein | 249.1 g | 498% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 542 mg | 42% | |
| Iron | 23.4 mg | 130% | |
| Potassium | 9452 mg | 201% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
