Foolproof Braised Pork Shoulder

Foolproof Braised Pork Shoulder


A foolproof recipe perfect for sunday dinner, serve Chef Jonathan Collins' braised pork shoulder along with his potato gratin.

Foolproof Braised Pork Shoulder

Serves 8


2kg pork shoulder, bone-in
2 yellow onions
2pc carrots
2pc celery
1pc leek
1 garlic bulb, peeled
4 bay leaves
4pc fresh thyme
250ml white wine
3tbsp ground coriander
3tbsp ground cumin
kosher salt
black pepper


  1. Preheat oven to 375°F.
  2. Season pork with salt and pepper, dust with spices.
  3. Heat vegetable oil in roasting pan or dutch oven, brown all sides, remove excess fat, add carrots, celery, onion, leek garlic, season with salt and pepper.
  4. When the vegetables are tender, add wine, bay leaves and thyme.
  5. Return the pork to the dutch oven adding enough water to cover by half
  6. Place in oven for 3-4 hours turning occasionally.
  7. Remove shoulder, rest covered with foil, skim excess fat from cooking liquid.
  8. Reserve cooking liquid and vegetables to serve.

Chef Jonathan Collins


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