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Braised for hours in a caramelized onion sauce with lots of hearty potatoes, this braised pork shoulder cooks up fall-apart tender and makes a great meat entree for any occasion.
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French Onion Braised Pork Shoulder

Braised for hours in a caramelized onion sauce with lots of hearty potatoes, this braised pork shoulder cooks up fall-apart tender and makes a great meat entree for any occasion.
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings 8 servings
Calories 262kcal

Ingredients

  • 3 tablespoons unsalted butter, divided
  • 2 large sweet onions, thinly sliced (about 6 cups)
  • 3 medium cloves garlic, minced
  • 3/4 cup dry white wine, divided
  • 2-1/2 to 3 lbs boneless or bone-in pork shoulder, excess fat trimmed
  • Kosher salt and pepper to taste
  • 3 cups beef broth
  • 3 sprigs rosemary or thyme
  • 1 bay leaf
  • 1 lb baby golden potatoes

Instructions

  • Melt 2 tablespoons butter in a heavy-bottom high-walled large skillet or Dutch oven over medium-low heat. Add onions and stir occasionally until onions are a deep caramelized color, about 30-35 minutes.
  • Add garlic and cook 1 minute until fragrant. Pour 1/4 cup white wine into pot and use a wooden spoon to scrape up any browned bits on the bottom of pan. Transfer caramelized onions to a bowl.
  • Preheat oven to 300F. Pat pork shoulder dry with paper towels and season all over with salt and pepper. Heat same skillet or Dutch oven over medium-high heat, then add 1 tablespoon butter and swirl to coat pan. Sear pork shoulder 4-6 minutes on all sides until a deep golden brown. Transfer to a plate and set aside.
  • Pour remaining 1/2 cup white wine into pot and use a wooden spoon to scrape up any browned bits. Add beef broth, seared pork shoulder, caramelized onions, rosemary, and bay leaf to pot and bring to a simmer over medium heat.
  • Cover pot, place in preheated 300F oven, and let cook 2-1/2 hours. Add potatoes to pot, cover, and continue to cook an additional 1 to 1-1/2 hours until pork and potatoes are tender. Discard rosemary sprigs and bay leaf.
  • Pull pork apart into bite sized pieces and serve warm with potatoes, onions, and sauce from pot. Enjoy!

Notes

Storing Instructions
Store pork shoulder in refrigerator up to 6 days.

Nutrition

Serving: 6 oz pork shoulder | Calories: 262kcal | Carbohydrates: 17g | Protein: 20g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 69mg | Sodium: 412mg | Potassium: 702mg | Fiber: 2g | Sugar: 5g | Vitamin A: 139IU | Vitamin C: 16mg | Calcium: 46mg | Iron: 2mg