Wine-Braised Pork Shoulder

I think Monday has become one of my favorite days of the week.  Here’s why:

1.  My Pilates class is offered Monday, Wednesday and Friday mornings.  Going on Monday morning is a refreshing way to start the week off right.

2.  I found an exciting new volunteering opportunity: teaching elementary-aged kids how to cook as part of an after-school program every Monday.  I’m meeting with the organizer today to go over logistics, and we start next week!

3.  I actually really love my work.  I’ve recently taken on more responsibility (and hours) at my part-time job, and even when I’m answering the same question for the fifth time or fighting with our website, I’m happy.  I feel so, so lucky to have this job.

4.  Did anyone else watch the series premier of Alcatraz last week?  Halfway through, I turned to Dan and said “we’re totally going to get sucked in and watch every week, aren’t we?” I’m excited to cuddle up on the couch with Dan and the dog tonight to watch the next installment.

5.  Meals made of leftovers from Sunday dinner are awesome.  Not in the “let’s reheat this container of leftovers” sense, but in the “let’s make something new and different with these leftovers” way.  With the leftovers from this braised pork, I’m making a hearty side dish or vegetarian entree.  All I need to do is cook up some quinoa in the leftover sauce (supplemented with a little water if necessary), then tossing in the remaining vegetables.  That’s all it takes!

Braised Pork 1

Wine-Braised Pork Shoulder

Prep Time: 30 minutes

Cook Time: 2 hours

Since it takes nearly 2 hours for everything to cook, you may choose to pass on this for a weeknight meal, depending on how crunched for time your evenings are. But it makes an excellent Sunday dinner. And one that only requires one pot, to boot!


  • 2 tablespoons extra virgin olive oil
  • 1 1/2 pound Boston butt (pork shoulder)
  • 3 cloves garlic, minced
  • 5 medium carrots, sliced into 1/2" coins
  • 1 1/2 pounds brussels sprouts, halved with outer leaves removed
  • 1 medium bulb fennel, chopped
  • 1 1/2 cups dry red wine
  • 2 1/2 cups chicken or vegetable stock
  • 1/4 cup tomato sauce
  • 3 tablespoons all-purpose flour
  • Salt and pepper, to taste


  1. Preheat the oven to 300F.
  2. Season the Boston butt well with salt and pepper.
  3. Heat the olive oil in a Dutch oven over medium-high. Sear the meat on all sides, about 1-2 minutes per side (including the edges). Remove from the pan and set aside.
  4. Add the garlic and vegetables and cook, stirring often with a wooden spoon, until tender and beginning to brown, about 5-8 minutes.
  5. Add the wine and scrape the bottom of the Dutch oven with the spoon to loosen any stuck bits of vegetables or meat.
  6. Place the Boston butt on top of the vegetables. Cover with the broth and tomato sauce and sprinkle with flour so that the sauce will thicken as it cooks.
  7. Cook, covered, at 300F for 1-1 1/2 hours.
  8. Serve the meat with the vegetables and sauce.

Make Ahead and Storage

Chop the vegetables the day before to cut down on prep time. Cover and refrigerate until ready to cook.


  1. says

    ok. let’s talk.
    is this something i need to be watching?
    is it “revenge” awesome guilty pleasure?
    or MIOBI kinda guilty pleasure?

    because of…. HLB monday announcements.
    have i reached THAT level of dorkiness over this passion? seriously?

    and i love emailing with you Kelly all the live long day. or week. whichever 😉

    • Julie says

      The closest show to compare it to would be Lost.

      Seriously. It is another JJ Abrams show, stars Hurley (erm, Diego in this case), and as Dan pointed out, involves a mysterious island. And it is awesome. Watch it and then we can talk about it 🙂

      • Elisabeth says

        I watched it last week (been looking forward to it for weeks) and loved it! I can’t wait for tonight’s episode 🙂

  2. Catherine67 says

    Wine-Braised Pork Shoulder must really be a delicious cuisine. Thank you for sharing this recipe, I will cook this for my family this week end..

  3. says

    First, your pic of the newly created pork recipe is inspiring. Truly.
    – Pilates rocks.
    – You’ve found the secret- “love what you do, then figure out how to get paid for it.” Kudos.
    – I’ve actually been to Alcatraz, which makes watching the show even better!
    – YOOOU have a new blog design, cute!

    • Julie says

      Pilates does rock! And my abs currently feel like a rock after this morning’s class 😉

      And thank you for the sweet words on the blog design– just doing a bit of tweaking here and there!

    • Julie says

      I’m sure you could make it in the crock pot, though I’m not sure of the settings/time. Let me know if you try it!

  4. Astrid Sanschagrin says

    I am starting to like Mondays too. It is because I get a chance to slow down and relax from extra work. I wish I could also do volunteering like you since it sounds fun to do some extra things and interact with kids. As for the recipe, I love it since braised meat dishes are my favorite. Maybe I will substitute it with other meat too. Thanks for sharing.

  5. says

    I’m a newbie to your blog and wanted to let you know I’ve made it a new personal life goal to make EVERYthing on your recipe Your cooking is so my style! So happy I found it.
    Question on this recipe: how many servings have you been able to get out of 1 1/2 lbs. of shoulder for one dinner? I’m having a dinner party and would like feature this recipe for the main entree, but I’ll have 13 hungry partiers and I’m not sure what will be enough…

    • Julie says

      Aww, thanks! I hope you enjoy!

      For 1 1/2 pounds, we get 6 (my husband’s-sized portions) to 8 (my smaller portions) servings. So you’ll probably want a little more for 13 people! Maybe 3 pounds? Not sure off-hand what that will do to the cooking time, though!


  1. […] Don’t forget to look PAST money and, well, stuff, when it comes to giving.  You have other valuable resources you can give to those in need.  One major one? YOUR TIME. The best thing about giving your time is that there are SO MANY organizations and activities that need help, you are sure to find something you really enjoy doing if you just take a moment to look. Just a few examples?My dear friend Julie recently signed up to volunteer in a cooking class after school program.  […]

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