Braised Pork Shoulder Recipe

Season the pork

Pat the pork shoulder dry with paper towels. Combine kosher salt, black pepper, and smoked paprika in a small bowl. Rub the spice mixture all over the pork, pressing it into the surface. Rub the minced garlic over the pork as well. Let sit at room temperature for 30 minutes (or refrigerate up to overnight and bring back to room temperature for 30 minutes before cooking).

Preheat and brown

Preheat the oven to 325°F (160°C). In a large Dutch oven or heavy ovenproof pot, heat the olive oil over medium-high heat until shimmering. Add the pork shoulder and brown on all sides, 4–6 minutes per side, using tongs to turn. Work in batches if needed to avoid crowding. Transfer the browned pork to a plate.

Cook the aromatics

Reduce heat to medium. Add chopped onion, carrots, and celery to the pot. Sauté until the onion is translucent and vegetables begin to color, about 6–8 minutes. Stir in the tomato paste and cook 1–2 minutes, scraping up browned bits from the bottom of the pot.

Deglaze and build braising liquid

Pour in the white wine to deglaze, scraping the bottom to lift any fond. Let the wine simmer and reduce by half, about 2–3 minutes. Return the pork shoulder to the pot. Add the chicken or vegetable stock until it reaches about two-thirds up the side of the pork (do not fully submerge the meat). Add bay leaves, thyme sprigs, and whole peppercorns.

Braise

Bring the liquid to a gentle simmer on the stovetop. Cover the pot with a tight-fitting lid and transfer to the preheated oven. Braise until the pork is fork-tender and pulls apart easily, about 2.5–3 hours for a 3 lb shoulder (time will vary with size). Check once after 1.5 hours to ensure liquid level is adequate; add a splash of stock or water if it’s getting too low.

Rest and shred

Carefully remove the pot from the oven. Transfer the pork to a cutting board or large platter and let rest uncovered for 10–15 minutes. Use two forks to shred the meat, discarding any large pieces of fat or bone. Skim any excess fat from the surface of the braising liquid with a spoon.

Finish the sauce

Place the pot with braising liquid over medium heat on the stovetop. If you prefer a smoother sauce, remove and discard the bay leaves, thyme stems, and peppercorns, then strain the liquid through a fine-mesh sieve into a saucepan, pressing on solids to extract flavor. Simmer the strained liquid to reduce slightly, about 5–8 minutes. Stir in butter (optional) to gloss the sauce and adjust seasoning with salt and pepper to taste. If you like, spoon some of the sauce over the shredded pork.

Transfer the shredded pork back to the pot with a few tablespoons of the finished sauce and stir to combine, so the meat is moist and flavorful. Taste and adjust seasoning. Sprinkle chopped parsley and optional lemon zest over the pork just before serving.

Serve warm with mashed potatoes, polenta, rice, or in buns for sandwiches. Leftover pork keeps in an airtight container in the refrigerator for up to 4 days or can be frozen for up to 3 months.