Italian pork shoulder is a flavorful, easy-to-prepare braised meat dish that can be utilized in a variety of ways. It may be quickly put together the night before or in the morning for a slow cooker meal. For a stew, you can add potatoes or other vegetables. You can also save the liquid to use as a sauce for rice. My kids adore the gravy made from the leftover liquids for mashed potatoes or mashed cauliflower.
| Prep Time: | 25 mins |
| Cook Time: | 2 hrs 20 mins |
| Total Time: | 2 hrs 45 mins |
| Servings: | 4 |
Ingredients
- 1 (2 pound) boneless pork shoulder roast
- salt and ground black pepper to taste
- 2 tablespoons extra-virgin olive oil
- 2 carrots, chopped
- 1 red onion, diced
- 1 shallot, chopped
- 2 large cloves garlic, chopped
- 1 ½ cups red wine
- 1 ½ cups beef broth
- 1 cup tomato puree
- 2 tablespoons chopped fresh Italian flat-leaf parsley, with stems
- 1 tablespoon chopped fresh thyme
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Rinse and dry pork roast. Season all sides with salt and pepper.
- Heat olive oil in a cast iron skillet over medium-high heat. Add roast to the hot skillet; turn and sear until browned and crisp, about 3 minutes per side. Transfer roast to a large lidded baking dish, leaving pan drippings in the skillet.
- Add carrots, onion, shallot, and garlic to the hot skillet and reduce heat to medium. Sauté in the pan drippings until onion has softened and turned translucent, about 5 minutes; do not overcook.
- Pour red wine, beef broth, and tomato purée over the roast in the baking dish. Add sautéed vegetables, parsley, and thyme.
- Cover and bake in the preheated oven until meat pulls apart easily, 2 to 3 hours.
- Pork cushion can be used in place of pork shoulder. Do not remove any fatty tissue from the pork as it adds moisture and flavor to the dish.
- Sweet onion can be used instead of red onion.
- Instead of baking in the oven, you can cook in a slow cooker on Low for 6 to 7 hours or on High for 4 hours.
Nutrition Facts
| Calories | 492 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 89 mg |
| Dietary Fiber | 3 g |
| Protein | 26 g |
| Saturated Fat | 9 g |
| Sodium | 680 mg |
| Sugars | 7 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |
Reviews
The pork turned out beautifully, nice and tender. The overall dish is missing something. Maybe some porcini mushrooms to give it depth.
Absolutely delicious! A new must make recipe again. Made the recipe as written using the slow cooker instructions in the note minus the wine. I would have loved to serve this over pasta but being we had pasta last night I served this over mashed potatoes with a side of sautéed spinach & salad. Will make this again!
Best pork butt i’ve ever made. Excellent recipe!! Will make again and again. Thank you for sharing!
Delicious!! I don’t know how this recipe doesn’t have more reviews, it’s amazing. I put some of the liquid into a saucepan and mixed it with a little cornstarch to thicken it up, then put it all over creamy polenta. Absolutely delicious. I’m making it tonight for the second time in two weeks.
Excellent recipe!! I made it close to the recipe as stated, but subbing somewhat with what I had on hand (smaller 1 1/2 lb roast but keeping other ingredients about the same, beef bouillon instead of broth, dried herbs, and the oven at 325 for a bit over two hours). I served it over rough-mashed parmesan potatoes. It turned out great and I will definitely make it again. SO says it is one of his favorite new recipes – tender meat with deep flavor! It’s a great use for a somewhat cheaper cut of meat and reheats well, too. And it is adaptable to additions or substitutions, making it a ‘go to’ recipe at our house!
AMAZING!!!! I didn’t change anything and it was perfect! I’m going to try this same recipe using a venison roast and adding potatoes because I’ve been looking for a good recipe! Thanks for a phenomenal recipe!