Cheesy Braised Pork Recipe

Prepare pork

Pat the pork chunks dry with paper towels. Season evenly with 1 1/2 tsp kosher salt and 1 tsp freshly ground black pepper. Lightly toss with 1 tablespoon flour so pieces are coated; shake off excess.

Brown pork

Heat 2 tablespoons olive oil in a large Dutch oven or heavy ovenproof pot over medium-high heat until shimmering. Add pork in a single layer (work in batches if needed) and brown on all sides, about 3–4 minutes per side. Transfer browned pork to a plate and set aside.

Sauté aromatics

Reduce heat to medium. Add the sliced onion, diced carrot, and diced celery to the pot. Sprinkle with the remaining 1/2 tsp kosher salt and cook, stirring occasionally, until softened and beginning to color, 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Deglaze and build braise

Stir in 2 tablespoons tomato paste and cook 1 minute. Pour in 1 cup dry white wine (or extra cup chicken broth) to deglaze, scraping up browned bits from the bottom with a wooden spoon. Cook until wine reduces by half, about 2–3 minutes.

Add liquids and simmer

Return the browned pork and any accumulated juices to the pot. Add 2 cups low-sodium chicken broth, 1 tsp dried thyme, and 1 bay leaf. Bring to a gentle simmer, then cover and either transfer to a 325°F (160°C) oven or reduce heat to low on the stovetop and simmer gently. Braise until pork is tender and easily shredded with a fork, 1.5–2 hours. Check once at 45 minutes and rotate pieces for even cooking.

Finish braised pork

When pork is fork-tender, remove bay leaf. Transfer pork pieces to a bowl and shred or chop to desired size. Skim fat from the surface of the braising liquid, then return shredded pork to the pot and stir to combine. Taste and adjust seasoning with remaining salt (to taste) and pepper.

Make cheese sauce (roux-based)

Preheat oven to 400°F (200°C) if you plan to gratinate the cheese. In a medium saucepan over medium heat, melt 2 tablespoons unsalted butter. Whisk in 2 tablespoons flour and cook, whisking, 1–2 minutes to make a blond roux without browning. Slowly whisk in 1 cup whole milk, bringing mixture to a gentle simmer. Cook until sauce thickens and coats the back of a spoon, 3–4 minutes.

Add cheese

Lower heat to low. Stir in 1 teaspoon Dijon mustard (if using), 1/2 teaspoon freshly ground black pepper, 1 1/2 cups grated sharp cheddar, and 1/2 cup grated Parmesan in two additions, stirring until smooth and fully melted. Taste and add salt to taste (start with 1/4 tsp if needed). Remove from heat.

Combine pork and cheese (two options)

Option A - Stovetop: Fold most of the cheese sauce into the braised pork in the pot until evenly coated, reserving 1/2 cup to top. Gently warm together for 2–3 minutes and serve topped with reserved cheese, parsley and a pinch of red pepper flakes. Option B - Oven gratin: Transfer the braised pork mixture (if it is in the pot, transfer to a shallow baking dish) and pour the cheese sauce evenly over the top. Sprinkle a little extra cheddar/Parmesan if desired. Bake at 400°F (200°C) until cheese is bubbling and golden, 10–15 minutes, then broil 1–2 minutes for a deeper crust—watch carefully to avoid burning.

Finish and garnish

Remove from heat/oven and let rest 5 minutes. Sprinkle with 2 tablespoons chopped fresh parsley and 1/4 teaspoon red pepper flakes if using. Serve hot.