White Wine Pork Roast
Elevate your dinner table with this succulent White Wine Pork Roast, a comforting yet elegant dish perfect for special occasions or indulgent family meals. This recipe takes a tender, boneless pork shoulder and slow-braises it in a rich medley of dry white wine, chicken stock, and aromatic herbs like fresh thyme, rosemary, and bay leaf, infusing the meat with incredible depth of flavor. Caramelized onions, carrots, and celery add natural sweetness, while garlic enhances the savory notes. The result is fall-apart, fork-tender pork bathed in a luscious wine-based sauce that's as versatile as it is delicious. Best served with creamy mashed potatoes or crusty bread, this one-pot wonder will leave your guests reaching for seconds. A true showstopper for Sunday dinners or holiday gatherings, this White Wine Pork Roast offers a gourmet experience with minimal effort.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 lbs boneless pork shoulder (or pork butt)
- 2 tablespoons olive oil
- 1.5 teaspoons kosher salt
- 1 teaspoon black pepper, freshly ground
- 1 large yellow onion, diced
- 3 medium carrots, peeled and cut into chunks
- 2 stalks celery stalks, chopped
- 4 cloves garlic cloves, minced
- 2 cups dry white wine (e.g., Sauvignon Blanc)
- 1 cup chicken or vegetable stock
- 4 sprigs fresh thyme sprigs
- 2 sprigs fresh rosemary sprigs
- 1 leaf bay leaf
Instructions
Preheat your oven to 325°F (165°C).
Pat the pork shoulder dry with paper towels. Season it generously on all sides with kosher salt and freshly ground black pepper.
Heat a large Dutch oven or oven-safe pot over medium-high heat. Add the olive oil and sear the pork shoulder on all sides until golden brown, about 4-5 minutes per side. Remove the pork and set aside.
In the same pot, reduce the heat to medium and add the diced onion, carrots, and celery. Sauté for 5-7 minutes until softened and slightly caramelized.
Stir in the minced garlic and cook for 1 minute until fragrant.
Pour in the white wine, scraping the bottom of the pot with a wooden spoon to deglaze and release any browned bits. Simmer for 2-3 minutes to reduce slightly.
Add the chicken or vegetable stock, fresh thyme sprigs, rosemary sprigs, and bay leaf. Stir to combine.
Return the seared pork shoulder to the pot, nestling it into the liquid and vegetables. The liquid should cover about two-thirds of the roast—add more stock or water if needed.
Cover the pot with a lid and transfer it to the preheated oven. Braise the pork for about 2 ½ to 3 hours, turning it halfway through cooking, until the meat is fork-tender and easily pulls apart.
Once cooked, remove the pork from the pot and let it rest on a cutting board for 10 minutes before slicing or shredding.
Optionally, skim excess fat from the sauce and discard the herb sprigs and bay leaf. You can serve the sauce as-is or blend it into a smoother gravy using an immersion blender.
Serve the pork roast with the wine-based sauce and vegetables on the side. Pair with mashed potatoes, crusty bread, or a fresh green salad.
Nutrition Facts
Calories |
5361 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 392.2 g | 503% | |
| Saturated Fat | 140.7 g | 703% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1270 mg | 423% | |
| Sodium | 3167 mg | 138% | |
| Total Carbohydrate | 53.3 g | 19% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 22.9 g | ||
| Protein | 315.1 g | 630% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 390 mg | 30% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 6450 mg | 137% | |
*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.
