Slow-Cooker Braised Pork Shoulder

Try this recipe for Slow-Cooker Braised Pork Shoulder for dinner
Contributor
Slow-Cooker Braised Pork Shoulder

Danielle Walker

Take the time to brown the meat and onions before adding them to the slow cooker. It gives the dish a more robust and deep flavor overall and helps render some of the fat from the pork so it doesn’t all end up floating to the top of the sauce!

8
Servings
479
Calories Per Serving
Deliver Ingredients

Notes

Make-ahead tip:

You can partially make this recipe up to 3 months in advance stopping after adding the chicken stock. Let cool, then place in an airtight container or resealable bag and store in the freezer. Thaw overnight in the refrigerator before completing the last steps.

Ingredients

  • 1 Tablespoon ghee or bacon fat
  • 5 Pounds boneless pork shoulder roast, trimmed of fat and cut into four large chunks
  • Sea salt and cracked black pepper, to taste
  • 6 Ounces pancetta, diced
  • 2 small yellow onions, diced
  • 5 cloves garlic, minced
  • 1 1/2 Teaspoon fennel seeds
  • 3/4 Cups dry red wine
  • 1 Cup chicken stock
  • 1 Pound carrots, peeled and cut into three-inch pieces

Directions

Melt the ghee in a large Dutch oven or deep skillet over medium-high heat. Generously season the shoulder pieces with salt and pepper. Brown the pieces in batches, then place them in the slow cooker.

In the same pan that your browned the pork, sauté the pancetta, onions, garlic, and fennel seeds over medium heat for 5 to 7 minutes, until the onions are soft. Pour the mixture on top of the pork.

While the pan is still hot, pour in the wine and stir continuously to release any browned bits from the bottom. Pour it into the slow cooker and add the Chicken Stock. Cover and cook on low for 8 hours or on high for 4 hours. Add the carrots during the last 2 hours of cooking. Skim off any fat from the surface, then slice or shred the meat and ladle a bit of the sauce over the top. 

Nutritional Facts

Total Fat
10g
14%
Sugar
9g
10%
Saturated Fat
4g
17%
Cholesterol
192mg
64%
Carbohydrate, by difference
19g
15%
Protein
74g
100%
Vitamin A, RAE
20µg
3%
Vitamin B-12
6µg
100%
Vitamin B-6
2mg
100%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
6µg
7%
Calcium, Ca
53mg
5%
Choline, total
183mg
43%
Fiber, total dietary
1g
4%
Folate, total
14µg
4%
Iron, Fe
4mg
22%
Magnesium, Mg
39mg
12%
Niacin
19mg
100%
Pantothenic acid
1mg
20%
Phosphorus, P
646mg
92%
Riboflavin
1mg
91%
Selenium, Se
64µg
100%
Sodium, Na
478mg
32%
Water
283g
10%
Zinc, Zn
10mg
100%

Pork Shopping Tip

Bone-in cuts tend to be slightly less expensive than their boneless counterparts, and have more flavor.

Pork Cooking Tip

According to the USDA, the recommended internal temperature for cooked pork should be 145 degrees Fahrenheit.

Pork Wine Pairing

Tempranillo, dolcetto, gewürztraminer, or muscat with roast pork; carmènere with  pork sausage; sangiovese, pinotage, or richer sauvignon blancs for stir-fried or braised pork dishes or pork in various sauces; syrah/shiraz, mourvèdre, Rhône blends, zinfandel, petite sirah, nero d'avola, or primitivo with barbecued spareribs or pulled pork, or with cochinito en pibil and other Mexican-spiced pork dishes.