Braised Pork Shoulder

It’s no secret that I adore any type of slow cooked/braised meat – especially pork shoulder. While I usually make my pulled pork in a slow cooker, sometimes, only oven braising will do.

Delicious, easy, and it will make your house smell ah-mazing.

Plus, it’s even better for breakfast.

Braised Pork Shoulder


  • 2 tablespoons fat such as ghee or coconut oil
  • 3 carrots, cut into small rounds
  • 1 yellow or red bell pepper, thinly sliced
  • 1 small yellow onion, thinly sliced
  • 5 garlic cloves, smashed
  • 3lb pork shoulder
  • 2 tablespoons tomato paste
  • salt and pepper
  • 6 sprigs of fresh thyme
  • water or stock


1. Preheat oven to 325F. Trim off excess hard fat and sinew from pork shoulder and liberally season with salt and pepper. Heat a large dutch oven or pot over medium high heat. Add 2 tablespoons of fat once hot.
2. Add carrots, onions, and bell peppers to pot and saute until onions are translucent, about 5-7 minutes.
3. Add pork shoulder to pot and sear on all sides until golden.
4. Add tomato paste, garlic cloves, thyme, and enough stock to cover the pork shoulder 2/3 of the way up.
5. Cover pot tightly foil or an oven safe lid and braise for 5 hours until pork shoulder easily falls apart.
6. For a crispier texture, shred pork shoulder and place on a baking sheet with a few ladle fulls of braising liquid. Cook at 425F until crisp, about 10-15 minutes.

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1 comment

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