Braised Pork Shoulder with Onions and Carrots

Braised Pork Shoulder with Onions and Carrots is a comforting, hearty dish that exemplifies the magic of slow-cooking. The pork shoulder becomes incredibly tender, melting in your mouth while absorbing the rich flavors of caramelized onions, sweet carrots, and aromatic herbs. This classic dish is perfect for family dinners, weekend meals, or any occasion where you want a satisfying, flavorful centerpiece.

The slow braising process allows the pork to develop a deep, savory flavor, while the vegetables create a natural sweetness that balances the richness of the meat. The end result is a luscious, melt-in-your-mouth pork roast with a savory, aromatic sauce that pairs beautifully with mashed potatoes, roasted vegetables, or crusty bread.

Why I Love This Recipe

I love this recipe because it’s the epitome of comfort food — the kind that fills your home with a warm, inviting aroma and brings people together around the table. The pork becomes incredibly tender after slow cooking, and the combination of onions and carrots creates a naturally sweet, flavorful base that enhances the meat.

It’s also versatile and forgiving. The slow braise allows even novice cooks to achieve professional-quality results. The sauce thickens beautifully, and every bite delivers a perfect balance of savory, sweet, and aromatic flavors. There’s something so satisfying about serving a dish that looks and tastes like it required hours of effort, even though much of it is hands-off cooking.

Why It’s a Must-Try Dish

This dish is a must-try because it highlights the beauty of slow cooking and the depth of flavor that comes from braising. The pork shoulder is a budget-friendly cut that transforms into a luxurious, tender centerpiece when cooked properly.

The combination of savory, sweet, and aromatic flavors ensures that every bite is memorable. Whether served for a cozy weeknight dinner or a special gathering, Braised Pork Shoulder with Onions and Carrots is guaranteed to impress. Once you taste the melt-in-your-mouth pork and the rich, flavorful vegetables, you’ll understand why this recipe is a classic.

Recipe Details

• Preparation Time: 20 minutes
• Cooking Time: 3 hours 30 minutes
• Total Time: 3 hours 50 minutes
• Servings: 6 servings
• Calories: Approximately 680 kcal per serving
• Course: Main Course
• Cuisine: American / European-style braise

Ingredients

For the Pork

• 3–4 lbs (1.4–1.8 kg) pork shoulder, bone-in or boneless
• Salt and black pepper, to taste
• 2 tablespoons olive oil

For the Vegetables

• 2 large onions, sliced
• 3 large carrots, peeled and cut into chunks
• 3 cloves garlic, minced

For the Braising Liquid

• 2 cups chicken or beef stock
• 1 cup dry white wine (optional, can substitute with stock)
• 2 tablespoons tomato paste
• 2 teaspoons fresh thyme or 1 teaspoon dried thyme
• 2 bay leaves
• 1 tablespoon Worcestershire sauce (optional)

Cooking Directions (Overview)

1. Season and sear the pork shoulder to develop flavor.
2. Sauté onions, carrots, and garlic in the same pan.
3. Deglaze with wine and add braising liquid and seasonings.
4. Slow-cook or braise the pork in the oven until tender.
5. Rest the meat, slice, and serve with the vegetables and sauce.

Step-by-Step Preparation Method

Step 1: Prepare and Season the Pork

1. Pat the pork shoulder dry with paper towels.
2. Season generously with salt and black pepper on all sides.

Step 2: Sear the Pork

1. Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
2. Sear the pork shoulder on all sides until golden brown (about 3–4 minutes per side).
3. Remove the pork and set aside.

Step 3: Sauté the Vegetables

1. Add sliced onions, carrot chunks, and minced garlic to the same pot.
2. Sauté for 5–7 minutes until onions are softened and starting to caramelize.

Step 4: Deglaze and Add Braising Liquid

1. If using wine, pour it into the pot to deglaze, scraping up browned bits from the bottom. Cook for 2 minutes to reduce slightly.
2. Add chicken or beef stock, tomato paste, thyme, bay leaves, and Worcestershire sauce. Stir to combine.

Step 5: Braise the Pork

1. Return the pork shoulder to the pot, nestling it among the vegetables.
2. Bring the liquid to a simmer. Cover with a lid and transfer to a preheated oven at 325°F (160°C).
3. Braise for 3–3.5 hours, or until the pork is fork-tender and easily shredded.

Step 6: Rest and Slice

1. Remove the pork from the oven and let it rest for 10–15 minutes.
2. Slice or shred the pork as desired.
3. Remove bay leaves and thyme stems from the braising liquid.

Step 7: Serve

1. Serve the pork with the braised onions and carrots.
2. Spoon some of the rich braising sauce over the top.

How to Serve

Serve Braised Pork Shoulder with Onions and Carrots hot, accompanied by creamy mashed potatoes, roasted vegetables, rice, or crusty bread to soak up the flavorful sauce. Garnish with fresh parsley for a touch of color and freshness.

This dish pairs well with a full-bodied red wine, such as Cabernet Sauvignon or Merlot, or a light white wine if you prefer.

Recipe Tips

• Sear for Flavor: Browning the pork before braising adds depth and richness to the dish.
• Slow and Low: Braising at a low temperature ensures tender, juicy pork.
• Make Ahead: This dish tastes even better the next day as the flavors meld.
• Skim Fat: If desired, skim excess fat from the braising liquid before serving.
• Use a Dutch Oven: A heavy pot ensures even heat distribution and perfect braising.

Variations

1. Apple and Onion Braised Pork: Add sliced apples for a subtle sweetness.
2. Red Wine Braised Pork: Use red wine instead of white for a deeper, richer flavor.
3. Asian-Inspired Version: Add soy sauce, ginger, and star anise for a fusion twist.
4. Spicy Braised Pork: Add chili flakes or fresh chopped chilies to the braising liquid for heat.
5. Root Vegetable Mix: Add parsnips, turnips, or potatoes for a heartier meal.

Freezing and Storage

• Refrigeration: Store leftovers in an airtight container for up to 4 days. Reheat gently on the stove or in the oven.
• Freezing: Freeze cooked pork and vegetables for up to 3 months. Thaw overnight in the refrigerator and reheat slowly to preserve tenderness.
• Sauce: You can freeze the braising liquid separately to enhance future dishes.

Special Equipment Needed

• Large Dutch oven or heavy-bottomed oven-safe pot
• Tongs for searing
• Wooden spoon or spatula
• Knife and cutting board
• Oven or stovetop for braising

Conclusion

Braised Pork Shoulder with Onions and Carrots is a quintessential comfort food dish that combines tender, flavorful meat with naturally sweet, aromatic vegetables. The slow-braising process transforms a humble cut of pork into a succulent, melt-in-your-mouth centerpiece perfect for family dinners or special occasions.

Its rich sauce, hearty vegetables, and foolproof cooking method make it a must-try recipe for anyone who enjoys classic, home-cooked meals. This dish proves that slow-cooked perfection can be simple, flavorful, and utterly satisfying.

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Braised Pork Shoulder with Onions and Carrots

Author: Anna Williams Cuisine: American Courses: Dinner

Difficulty: Beginner Prep Time 20 mins Cook Time 210 mins Total Time 3 hrs 50 mins

Servings: 6 Calories: 680 kcal per serving

Description

Braised Pork Shoulder with Onions and Carrots is a comforting, hearty dish that exemplifies the magic of slow-cooking. The pork shoulder becomes incredibly tender, melting in your mouth while absorbing the rich flavors of caramelized onions, sweet carrots, and aromatic herbs. This classic dish is perfect for family dinners, weekend meals, or any occasion where you want a satisfying, flavorful centerpiece.

Ingredients

Scale

1/2x 1x 2x 3x

For the Pork

• 3 lbs 3–4 (1.4–1.8 kg)
• Salt and black pepper, to taste
• 2 tablespoons olive oil

For the Vegetables

• 2 large onions, sliced
• 3 large carrots, peeled and cut into chunks
• 3 cloves garlic, minced

For the Braising Liquid

• 2 cups chicken or beef stock
• 1 cup dry white wine (optional, can substitute with stock)
• 2 tablespoons tomato paste
• 2 teaspoons 2 fresh thyme or 1 teaspoon dried thyme
• 2 bay leaves
• 1 tablespoon Worcestershire sauce (optional)

Instructions

1. Step 1: Prepare and Season the Pork : Pat the pork shoulder dry with paper towels. Season generously with salt and black pepper on all sides.
2. Step 2: Sear the Pork : Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the pork shoulder on all sides until golden brown (about 3–4 minutes per side). Remove the pork and set aside.
3. Step 3: Sauté the Vegetables : Add sliced onions, carrot chunks, and minced garlic to the same pot. Sauté for 5–7 minutes until onions are softened and starting to caramelize.
4. Step 4: Deglaze and Add Braising Liquid : If using wine, pour it into the pot to deglaze, scraping up browned bits from the bottom. Cook for 2 minutes to reduce slightly. Add chicken or beef stock, tomato paste, thyme, bay leaves, and Worcestershire sauce. Stir to combine.
5. Step 5: Braise the Pork : Return the pork shoulder to the pot, nestling it among the vegetables. Bring the liquid to a simmer. Cover with a lid and transfer to a preheated oven at 325°F (160°C). Braise for 3–3.5 hours, or until the pork is fork-tender and easily shredded.
6. Step 6: Rest and Slice : Remove the pork from the oven and let it rest for 10–15 minutes. Slice or shred the pork as desired. Remove bay leaves and thyme stems from the braising liquid.
7. Step 7: Serve : Serve the pork with the braised onions and carrots. Spoon some of the rich braising sauce over the top.

Keywords: Braised Pork Shoulder with Onions and Carrots