Greek Braised Pork Shoulder

Our Wine-Braised Pork Shoulder is a flavorful, tender, and easy-to-make dish that’s perfect for Sunday dinners or festive gatherings.

Course Main Course

Cuisine Greek

Prep Time 15

Cook Time 2

Servings

Calories 276kcal

3.5 lb pork shoulder 1.5 kg, without the bone, sliced thick or cut in stew portions
¼ cup extra virgin olive oil
2 celery sticks cut in chunky pieces, including the leaves
1 onion roughly chopped
2 carrots cut in chunky pieces
3 cloves
1 bay leaf
2 cinnamon sticks
2 tablespoons tomato paste
⅔ cup dry red wine 200 ml
2 cups stock beef, chicken or vegetable
sea salt
freshly ground pepper

Season the pork pieces with sea salt and freshly ground pepper. Heat the olive oil in a Dutch oven or heavy pot over medium-high heat and brown the pieces in batches for 3-4 minutes, until well browned on all sides.
Tranfer the pork to a platter and add the chopped onions, celery and carrots to the skillet. Add bay leaf, cinnamon, cloves, sea salt and pepper and cook stirring for 3-4 minutes.
Add the tomato paste and continue cooking, stirring for 2-3 minutes to build up flavor.
Add the wine and stir. Allow alcohol to evaporate for a couple of minutes.
Return the pork and its juices to the pot. Add the stock — it should come about halfway up the meat, not cover it. Bring to a gentle simmer, lower the heat, cover, and cook for 2 to 2½ hours, until the pork is fork-tender.
When the pork is cooked to your liking, transfer it to a platter and cover it with aluminum foil. Bring the sauce to a boil, adjust the heat to medium-high high and simmer until the sauce has thickened, about 10-15 minutes.
When the sauce has thickened, serve the pork pieces on a serving platter with the sauce all over them.

Oven method: after adding the stock, cover and transfer to a 325°F / 165°C oven for 2½–3 hours.
Slow cooker method: brown the pork and build the sauce in a skillet first, then transfer to the slow cooker with ⅓ less stock. Cook on LOW 7–8 hours or HIGH 4–5 hours. Reduce the sauce on the stovetop to finish.
Doneness: twist a fork into the thickest piece. If it resists, it needs longer. Pork shoulder is very difficult to overcook in a braise.
Make ahead: better on day two. Refrigerate in the sauce and reheat gently.
Cuts: pork butt (Boston butt) or pork collar both work. Bone-in needs 30–45 minutes longer. Do not use loin or tenderloin.

The nutritional analysis is only an estimate based on available ingredients and the recipe’s preparation.