Tuscan Style Braised Pork
Indulge in the rich, rustic flavors of Tuscany with this Tuscan-Style Braised Pork recipe, a comforting one-pot dish that's perfect for slow-cooked perfection. Tender pork shoulder is seared to golden brown and simmered for hours in a savory medley of crushed tomatoes, dry white wine, aromatic herbs like rosemary and thyme, and hearty vegetables. The result? A melt-in-your-mouth masterpiece infused with depth and warmth. Serve this fork-tender braised pork over creamy polenta, fresh pasta, or with crusty artisan bread to soak up the luscious, flavor-packed sauce. Perfect for cozy dinners or special gatherings, this recipe is the ultimate combination of simple ingredients, rustic charm, and bold flavors straight from the Italian countryside.
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Recipe Information
Ingredients
- 3 lbs Pork shoulder (bone-in or boneless)
- 2 tsp Salt
- 1 tsp Black pepper (freshly ground)
- 2 tbsp Olive oil
- 1 large Yellow onion (finely chopped)
- 2 medium Carrot (diced)
- 2 stalks Celery stalk (diced)
- 4 cloves Garlic cloves (minced)
- 1 cup Dry white wine
- 1 28 oz can Crushed tomatoes (canned)
- 1 cup Chicken broth
- 1 tbsp Fresh rosemary (chopped)
- 1 tbsp Fresh thyme (chopped)
- 2 Bay leaves
- 2 tbsp Fresh parsley (chopped, for garnish)
Instructions
Season the pork shoulder generously with salt and pepper on all sides.
In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Once hot, sear the pork shoulder on all sides until golden brown, about 4-5 minutes per side. Remove the pork and set aside.
Reduce the heat to medium and add the chopped onion, carrot, and celery to the pot. Sauté for 5-7 minutes until softened.
Add the minced garlic and cook for another 1 minute until fragrant.
Deglaze the pot with the white wine, scraping up any browned bits from the bottom of the pan. Let the wine simmer for 2-3 minutes to reduce slightly.
Stir in the crushed tomatoes, chicken broth, rosemary, thyme, and bay leaves. Bring the mixture to a gentle simmer.
Return the seared pork shoulder to the pot, making sure it is partially submerged in the sauce. Cover with a lid and reduce the heat to low.
Let the pork braise on low heat for about 3 hours, turning the meat halfway through, until it is fork-tender and easily shreddable.
Remove the pork from the pot and shred it into large chunks using two forks. Discard any excess fat or bones.
Return the shredded pork to the pot and stir it into the sauce. Adjust seasoning with additional salt and pepper if needed.
Serve the Tuscan-style braised pork garnished with fresh parsley. Pair it with crusty bread, creamy polenta, or pasta for a complete meal.
Nutrition Facts
Calories |
4226 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 302.9 g | 388% | |
| Saturated Fat | 99.7 g | 499% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 952 mg | 318% | |
| Sodium | 7410 mg | 322% | |
| Total Carbohydrate | 91.0 g | 33% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 47.1 g | ||
| Protein | 263.1 g | 526% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 469 mg | 36% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 6723 mg | 143% | |
*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.
