Martha Stewart Braised Pork Shoulder

Martha Stewart braised pork shoulder is a fall-apart tender Dutch oven dinner with pancetta, caramelized onions and Belgian ale that comes together in 4 hours 50 minutes. Try this cozy slow-cooked weeknight dinner idea for a Sunday supper or holiday meal, since it's make-ahead friendly and feeds eight.

Cook the onions for the full 25 minutes until deeply caramelized, because they melt into the jus and give the braise its sweet, rounded base. Rush them and the sauce tastes thin and sharp instead of rich.

Martha crisps chopped pancetta first and then sears the pork in the same pot, so the rendered fat and browned bits flavor the whole braise. She also toasts and grinds the fennel seeds and adds crushed coriander, which gives the pork a porchetta-style perfume.

Martha Stewart Braised Pork Shoulder

0.0 from 0 votes

Course: DinnerCuisine: American, ItalianDifficulty: Medium

Servings

8

servings

Prep time

50

minutes

Cooking time

4

hours 

Calories

520

kcal

The pork braises covered at 300°F until the meat slides off the bone, with a ladle of ale-and-onion jus to drizzle on top. Shredded just before serving, it stays juicy and soaks up every bit of that savory sauce.

Ingredients

• 6 ounces pancetta, finely chopped
  

• 2 medium onions, thinly sliced
  

• 1 bone-in pork shoulder (6 to 7 pounds), skin on (if making potatoes), room temperature
  

• Coarse salt and freshly ground pepper
  

• 2 tablespoons extra-virgin olive oil
  

• 1 head garlic, minced
  

• 2 teaspoons fennel seeds, toasted and ground
  

• 1 teaspoon crushed coriander seeds
  

• 2 cups Belgian-style ale
  

• 1 cup homemade or store-bought low-sodium chicken stock
  

Directions

• Crisp the pancetta: Preheat the oven to 300°F, then cook 6 ounces finely chopped pancetta in a large Dutch oven over medium-low heat. Once the fat renders after about 10 minutes, lift it out with a slotted spoon onto a plate.
• Caramelize the onions: Add 2 thinly sliced medium onions to the same pot and cook over medium-high heat, stirring now and then. They're ready after about 25 minutes when deeply caramelized, so move them to the plate with the pancetta.
• Sear the pork: Season the 6 to 7 pound bone-in pork shoulder all over with coarse salt and freshly ground pepper. Heat 2 tablespoons olive oil in the pot, then sear the pork fat side down for about 5 minutes until golden and flip it to repeat.
• Build the braising liquid: Stir in 1 minced head of garlic, 2 teaspoons toasted ground fennel seeds and 1 teaspoon crushed coriander seeds. After 1 minute, once it smells fragrant, pour in 2 cups Belgian-style ale and 1 cup low-sodium chicken stock. Then add the pancetta and onions and bring it to a simmer.
• Braise until tender: Cover the pot and slide it into the oven for about 4 hours, basting the pork every hour. It's done when the meat is falling off the bone.
• Shred and serve: Pull out only the meat you plan to eat and shred it with 2 forks. Then drizzle it with the warm skimmed jus.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, OXO 12-inch locking tongs, OXO stainless slotted spoon, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use something other than Belgian-style ale?

Any malty, not-too-bitter beer works, like a brown ale or amber ale. Skip hoppy IPAs, since the bitterness gets stronger as the liquid reduces over 4 hours.

How do I store and reheat leftover braised pork?

Refrigerate the pork right in its jus with the onions overnight, then skim the solid fat off the top. Reheat it in the oven and shred just before serving so it stays juicy.

Can I make this ahead of time?

Yes, the pork actually benefits from a night in the fridge because the fat lifts off cleanly and the flavors settle. Warm it gently in a low oven, then shred only what you need.

What can I do with the leftover pork and skin?

Martha uses the shredded meat and skimmed jus for open-faced porchetta sandwiches with caramelized apples or for a pork ragu over ribbon pasta. If you cut away the skin before refrigerating, it can become cracklings for roasted baby potatoes.

What's the most common mistake with this recipe?

Skipping the room-temperature rest for the pork is a common one, because a cold roast sears unevenly and needs longer in the oven. Pull it out well ahead of time and pat it dry before it goes in the pot.