braised pork shoulder with gremolata

Pork shoulder gets treated the same way I’d treat short ribs in this mostly hands-off, luxurious tasting meal. Sumo citrus is in season now (but not for long!) and adds a zippy brightness to the pork in gremolata, an Italian garnish.

If you can’t find Sumo citrus, just use a normal orange! Pair this with mashed potatoes or polenta for a meal that’ll make you lean back in your chair and let out a sigh of happiness.

ingredients

• Olive oil is used to sear the pork before we braise it.
• Pork shoulder is a fatty cut of meat that needs cooked low and slow to render the fat and make it delectably tender.
• Garlic adds flavor, both in the braise and in the gremolata.
• Onion adds flavor in the braise.
• Carrots add body and a little sweetness to balance out the braise.
• Red wine is used to deglaze the pan, helping any crispy bits that get stuck to the bottom to incorporate into the braise and add flavor.
• Vegetable or beef stock adds flavorful liquid to the braise. As it cooks, steam releases from the braising liquid, helping ensure the meat stays tender.
• Salt and pepper are used as seasoning to keep it simple yet flavorful.
• Bay leaves and fresh thyme add herbal flavor to the braising liquid.
• The zest of a Sumo citrus, garlic, parsley, salt and crushed red pepper are used in the gremolata to add a zesty garnish that cuts through the richness of the braised pork.

how to make braised pork shoulder with gremolata

step one

First, you’ll sear chunks of pork shoulder in a Dutch oven over medium-high heat. You’ll season the pork shoulder with salt before you sear it to ensure it’s juicy and flavorful. Once the pork chunks are browned on all sides, remove from the Dutch oven and set aside. There will be crispy, brown bits stuck to the pot. We want these! They’ll add flavor to the dish.

step two

Next, sauté carrots, garlic, and onion until everything softens. Add wine and deglaze the pot, scraping those crispy bits off and incorporating them into the liquid. Let the wine reduce by about a quarter, then add the pork back to the pot. Add enough vegetable or beef stock to cover the pork three quarters of the way, then add the bay leaves and thyme.

step three

Bring everything to a boil, then turn off the stove burner, cover the pot, and bake for 90 minutes, or until the pork holds its shape but needs just the slightest suggestion of pressure to fall apart. It should come apart easily when pressed with a knife or fork.

step four

Make the gremolata while the pork is in the oven. Chop the parsley, mince the garlic, and zest the citrus. Add everything to a bowl and stir to combine. Add salt and crushed red pepper, then taste to ensure it’s seasoned how you want it. It will be very punchy and strong! It’s supposed to be, and won’t be as strong in the final dish. Trust the process on this one!

step five

Remove the pork from the oven once it’s done, then remove it from the pot and set it aside. Remove the bay leaves and thyme as well. We’re going to blend the carrots, onion, garlic, and liquid into a sauce. Using a immersion blender or regular blender, pulse until the sauce is smooth. If you’re using a regular blender, be careful! Do not blend hot liquids — let it cool a bit before blending. Leave a hole for steam to come out. You can do this by removing the center piece in the lid that most blenders have.

step six

Plate the pork with the sauce on top and garnish with the gremolata.

tasting notes

1. You can substitute dried thyme for the fresh sprigs of thyme. Just use a pinch of dried thyme! You can also use other fresh herbs if you have them on hand. Rosemary would be great!
2. Store leftovers in the fridge in a single container. They’ll keep for at least 3 days. This pork is great reheated, shredded, and used in sandwiches! I mixed leftover gremolata into mayonnaise and put it on a sandwich with the pork, melted cheddar, and gruyère. It was delicious!
3. You can make the gremolata up to a few days ahead of time if you’d like. Store it in the refrigerator until you’re ready to use it.

braised pork shoulder with gremolata

Pork shoulder gets treated the same way I’d treat short ribs in this mostly hands-off, luxurious tasting meal. Sumo citrus is in season now (but not for long!) and adds a zippy brightness to the pork in gremolata, an Italian garnish.

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Total Time 1 hour hr

Course Main Course

Servings 4 people

Ingredients

  

For the pork

• 2 tbsp olive oil extra virgin
• 3 pounds pork shoulder cut into 2" chunks
• 4 medium carrots peeled and cut into 1.5" chunks
• 1 medium onion peeled and cut into wedges
• ½ cup red wine
• 3 cups vegetable or beef stock
• 3 tsp Salt or enough to evenly cover the pork
• 2 bay leaves
• 2-3 sprigs fresh thyme

For the gremolata

• 1 Sumo citrus or medium orange zest of
• 2 medium cloves garlic minced
• 1 bunch parley finely chopped
• 1 pinch salt
• 1 pinch crushed red pepper

Instructions

 

• Preheat the oven to 275. In a Dutch oven over medium-high heat, add one tablespoon of olive oil. Salt the pork evenly — you want an even cover of salt all over. Add the pork to the pot. Sear each side for 1-2 minutes, or until it is browned on all sides and some fat has rendered. Remove the pork from the pot. There will be crispy bits stuck to the bottom of the pot. This is good! Those crispy bits add flavor.
• Ensure there is enough fat to cover the bottom of the pot. If there isn’t, add another tablespoon or so of olive oil. Add the garlic, carrots, and onion and sauté until everything starts to soften and get a little color, about 5 minutes. Add the wine and stir with a wooden spoon, scraping the crispy bits off the bottom of the pot. Cook for 5 minutes or so, until the liquid in the pot has reduced by about a quarter. Add the pork back to the pot, then pour enough vegetable stock to cover the pork about three quarters of the way. For me, this was 3 cups. The pork should be sticking out of the liquid a little bit! Add the bay leaves and thyme.
• Bring everything to a boil, then turn off the stove burner, cover the pot with a lid, put it in the oven, and bake for 90 minutes, or until the pork still holds its shape but comes apart easily when pressed with a knife or fork.
• While the pork is in the oven, make the gremolata. Finely chop the parsley, mince the garlic, and zest the citrus. Add each ingredient to a medium bowl and stir with a fork to combine. Add the salt and crushed red pepper and taste to ensure it’s seasoned how you like. It will be punchy and poignant! It will not taste as strong when in the final dish.
• Once the pork is done and has been removed from the oven, remove it from the pot and set aside. Remove the thyme and bay leaves as well. Using an immersion blender, blend the liquid, carrots, onions, and garlic together to make a sauce. Pulse the blender until the sauce is completely smooth. If you don’t have an immersion blender, use a regular blender. Let it cool for 5-10 minutes, then transfer everything in the pot to your blender and pulse until completely smooth. Please be careful! If the liquid is too hot when you blend it, it will cause pressure to build up and can cause a hot liquid explosion.
• Plate the pork with the sauce and garnish with the gremolata. Enjoy!

Notes

1. You can substitute dried thyme for the fresh sprigs of thyme. Just use a pinch of dried thyme! You can also use other fresh herbs if you have them on hand. Rosemary would be great!
2. Store leftovers in the fridge in a single container. They’ll keep for at least 3 days. This pork is great reheated, shredded, and used in sandwiches! I mixed the gremolata into mayonnaise and put it on a sandwich with the pork and melted cheddar and gruyère. It was delicious!
3. You can make the gremolata up to a few days ahead of time if you’d like. Store it in the refrigerator until you’re ready to use it.

Keyword braised pork, pork shoulder