What is the best cut of pork to use?

A bone-in pork shoulder is ideal for slow braising as it becomes tender and flavorful through long cooking.

Can I use different vegetables?

Yes, sweet potatoes or rutabaga can replace root vegetables like carrots or turnips for variation.

The pork is fork-tender when it easily shreds or slices after 2 to 2½ hours of braising at 325°F (165°C).

Dry Riesling or Pinot Noir complements the savory flavors of the braised pork and vegetables nicely.

Yes, ensure your broth and wine are gluten-free, and the dish naturally fits a gluten-free diet.

Browning vegetables before adding broth deepens flavor but is optional depending on desired taste.

A hearty, comforting dish featuring tender pork shoulder slowly braised with aromatic root vegetables in a savory broth, perfect for a cozy meal.

This recipe reminds me of family dinners on chilly evenings where the whole house fills with inviting aromas.

Pork: 1 (4 lb / 1.8 kg) bone-in pork shoulder trimmed, 1 ½ tsp kosher salt, 1 tsp freshly ground black pepper, 2 tbsp olive oil
Aromatics: 1 large yellow onion chopped, 3 cloves garlic minced, 2 stalks celery chopped
Root Vegetables: 3 large carrots peeled and cut into 2-inch pieces, 3 parsnips peeled and cut into 2-inch pieces, 2 medium turnips peeled and cut into wedges, 1 lb (450 g) baby potatoes halved
Liquid & Herbs: 2 cups (480 ml) low-sodium chicken or vegetable broth, 1 cup (240 ml) dry white wine, 2 tbsp tomato paste, 2 bay leaves, 4 sprigs fresh thyme, 2 sprigs fresh rosemary

Preheat Oven:: Preheat the oven to 325°F (165°C).
Season Pork:: Pat the pork shoulder dry and season all sides with salt and pepper.
Sear Pork:: Heat olive oil in a large Dutch oven over medium-high heat. Sear the pork on all sides until golden brown about 10 minutes. Transfer the pork to a plate.
Sauté Aromatics:: Add onion, garlic, and celery to the same pot. Sauté for 3–4 minutes until softened.
Add Tomato Paste:: Stir in tomato paste and cook for 1 minute.
Deglaze:: Deglaze with white wine, scraping up any browned bits. Simmer for 2 minutes.
Add Ingredients to Pot:: Return the pork to the pot. Add carrots, parsnips, turnips, and potatoes around the meat. Pour in the broth.
Add Herbs:: Add bay leaves, thyme, and rosemary. Bring to a simmer.
Braise:: Cover the pot with a tight-fitting lid and transfer to the oven. Braise for 2 to 2 ½ hours or until the pork is fork-tender and vegetables are soft.
Finish:: Discard bay leaves and herb stems. Let the pork rest for 10 minutes before slicing or shredding. Serve with the vegetables and braising liquid.

This dish is a staple in our home during fall and winter, bringing everyone together around the table.

Pairs well with a dry Riesling or Pinot Noir, and leftovers make great sandwiches.

Large Dutch oven or oven-safe pot with lid, chefs knife, cutting board, tongs.

Contains none of the major allergens always double-check broth and wine labels for gluten or sulfites.

This recipe is perfect for meal prep and freezes beautifully for later enjoyment.

→ What is the best cut of pork to use?: A bone-in pork shoulder is ideal for slow braising as it becomes tender and flavorful through long cooking.
→ Can I use different vegetables?: Yes, sweet potatoes or rutabaga can replace root vegetables like carrots or turnips for variation.
→ How do I know when the pork is done?: The pork is fork-tender when it easily shreds or slices after 2 to 2½ hours of braising at 325°F (165°C).
→ What wine pairs well with this dish?: Dry Riesling or Pinot Noir complements the savory flavors of the braised pork and vegetables nicely.
→ Can I prepare this dish gluten-free?: Yes, ensure your broth and wine are gluten-free, and the dish naturally fits a gluten-free diet.
→ Is it better to brown the vegetables beforehand?: Browning vegetables before adding broth deepens flavor but is optional depending on desired taste.