How to Make Braised Pork Shoulder – Tender, Juicy and Delicious

Recipe for Braised Pork Shoulder – Agrodolce Pork
Ingredients
4-5 lb Pork Shoulder
2 Tbsp Olive Oil, divided
1 Yellow Onion
4 Garlic Cloves
2 Tbsp Fresh Thyme, minced
½ tsp Crushed Red Pepper Flakes
1 Cup Chicken or Vegetable Stock
3 Carrots
1 ½ tsp Salt

Agrodolce Sauce
½ Cup Red Wine Vinegar + 1 Tbsp
¼ Cup White Vinegar
⅓ Cup Honey + 1 Tbsp
⅓ Cup Tomato Purée (or 2 Tbsp Tomato Paste)
2 tsp Salt
1 tsp Freshly Ground Black Pepper
Stock as needed

Instructions
1. First cut the pork shoulder into about 3 large sections, remove the fat cap, and trim away any excess exterior fat.

2. Slice the pork into 3–4 inch chunks, removing large pockets of fat. Keep the bone intact with one piece.

3. Arrange the pork on a baking sheet and season generously with salt on all sides. Let rest while preparing the sauce and aromatics.

4. In a bowl, whisk together the red wine vinegar, white vinegar, honey, tomato purée, salt, and black pepper. Set aside.

5. Slice the onion, crush the garlic, and finely mince the thyme.

6. Pat the pork dry on one side. Heat 1 Tbsp olive oil in a large enamel cast-iron skillet or Dutch oven over medium-high heat.

7. Sear the pork, placing the dried side down, and cook 3–4 minutes per side until deeply golden. Sear in batches if need to avoid crowding the pan. Remove back to the tray.

8. Reduce the heat to low and add another 1 tsp of olive oil, then add the onions and garlic with a pinch of salt.

9. Cook for 2–3 minutes or until onions have softened, then add the thyme and crushed red pepper flakes directly to an additional 1/2 tsp of olive oil and cook briefly until fragrant.

10. Deglaze with the stock, scraping up the browned bits from the bottom of the pan.

11. Stir in the agrodolce sauce and return the pork to the pan, placing larger pieces toward the center.

12. Spoon some sauce and onions over the pork, then transfer to the center of a 325°F oven and cook for 1 hour 15 minutes.

13. Flip the pork pieces, add the carrots, and return to the oven for another 1 hour 15 minutes, uncovered.

14. When fork-tender, remove the pork to a platter. Tilt the pan to separate excess fat.

15. Transfer the carrots, onions, and remaining braising liquid to a saucepan or blender. Blend until smooth, thinning with stock as needed.

16. Add an additional 1 Tbso of red wine vinegar and honey, blend again, and warm gently on the stove.

17. Serve the pork over mashed potatoes or polenta and spoon generously with the sauce.

This is one of the best recipe for braised pork shoulder or pork butt. Cooked Italian style with an agrodocle sauce, which means “sweet and sour” in Italian. It’s like the greatest Italian bbq pork you’ll ever have – tangy, tender, and absolutely delicious.

00:00 Intro
00:15 Cut Pork Shoulder
01:05 Salt Pork Shoulder
01:20 Make Sauce & Prep
02:03 Sear Pork
02:44 Cook Veggies
03:31 Braise Pork
04:50 Finish Sauce
05:30 Plate & Serve