Best 3 Italian Braised Pork Recipes

Immerse yourself in the culinary symphony of Italian braised pork, a dish that encapsulates the essence of rustic Italian cuisine. Succulent pork shoulder, lovingly embraced by a rich and flavorful broth, embarks on a slow-simmered journey that tenderizes its fibers and infuses it with an array of aromatic herbs and spices. As the pot simmers, the kitchen fills with an intoxicating fragrance that promises a feast for the senses. Whether you prefer a classic rendition or a contemporary twist, this article will guide you through a delectable selection of recipes that showcase the versatility and charm of Italian braised pork.

Let's cook with our recipes!

ITALIAN BRAISED PORK SHOULDER

Italian Braised Pork Shoulder image

This is a tasty, quick prep meal of braised pork that can be used in versatile ways. It can be assembled quickly in the morning or the night before for a slow cooker meal. You can add potatoes or other veggies for a stew, or reserve the liquid to pour over rice. My kids love the leftover liquids turned into gravy for mashed potatoes or mashed cauliflower.

Provided by Alison Willette

Categories World Cuisine Recipes European Italian

Time 2h45m

Yield 4

Number Of Ingredients 12

Ingredients

1 (2 pound) boneless pork shoulder roast
salt and ground black pepper to taste
2 tablespoons extra-virgin olive oil
2 carrots, chopped
1 red onion, diced
1 shallot, chopped
2 large cloves garlic, chopped
1 ½ cups red wine
1 ½ cups beef broth
1 cup tomato puree
2 tablespoons chopped fresh Italian flat-leaf parsley, with stems
1 tablespoon chopped fresh thyme

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Rinse and dry pork roast. Season all sides with salt and pepper.
Heat olive oil in a cast iron skillet over medium-high heat. Add roast to the hot skillet; turn and sear until browned and crisp, about 3 minutes per side. Transfer roast to a large lidded baking dish, leaving pan drippings in the skillet.
Add carrots, onion, shallot, and garlic to the hot skillet and reduce heat to medium. Saute in the pan drippings until the onion has softened and turned translucent, about 5 minutes; do not overcook.
Pour red wine, beef broth, and tomato puree over the roast in the baking dish. Add sauteed vegetables, parsley, and thyme.
Cover and bake in the preheated oven until meat pulls apart easily, 2 to 3 hours.

Nutrition Facts : Calories 492.1 calories, Carbohydrate 16.6 g, Cholesterol 89.1 mg, Fat 28.4 g, Fiber 2.8 g, Protein 26.3 g, SaturatedFat 8.9 g, Sodium 680 mg, Sugar 6.6 g

ITALIAN BRAISED PORK

Italian Braised Pork image

This tender pork would also be wonderful over pasta or polenta.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Time 4h20m

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
2 1/2 pounds boneless pork shoulder
Coarse salt and pepper
1 large yellow onion, diced small
3 cloves garlic, minced
1 stalk celery, diced small
3/4 teaspoon fennel seeds
1/2 cup dry red wine, such as Cabernet Sauvignon or Merlot
1 can (28 ounces) crushed tomatoes
4 cups prepared couscous, for serving

Steps:

In a large skillet, heat oil over medium-high. Season pork with salt and pepper and cook, turning occasionally, until browned on all sides, about 8 minutes. Transfer pork to a 5- to 6-quart slow cooker. Reduce heat to medium and add onion, garlic, celery, and fennel seeds to pan; cook until onion is softened, about 4 minutes.
Add wine and cook, scraping up browned bits with a wooden spoon, until reduced by half, about 2 minutes. Add to slow cooker along with tomatoes. Cover and cook on high until pork is very tender, 4 hours (or 8 hours on low).
Transfer pork to a cutting board. With 2 forks, shred meat into bite-size pieces, discarding any large pieces of fat. Skim fat off sauce and discard. Return shredded pork to slow cooker and stir to combine. (To store: Cool, cover, and refrigerate up to 3 days.) Serve over couscous.

Nutrition Facts : Calories 586 g, Fat 32 g, Fiber 5 g, Protein 50 g, SaturatedFat 10 g

ITALIAN PORK LOIN BRAISED IN MILK

Italian Pork Loin Braised in Milk image

Sounds unusual, but its an Italian classic that works. The sauce has great flavor, somewhere between a gravy and cream sauce, while the pork loin is juicier and more tender than any other recipe I've tried. The sodium citrate acts as an emulsifier to keep the sauce smooth, but if you don't have, rendered bacon or salt pork will work.

Provided by FoodE-MattyD

Categories Pork

Time 3h15m

Yield 3-4 serving(s)

Number Of Ingredients 12

Ingredients

1/4 cup salt
1/4 cup sugar
1 teaspoon black pepper
1 -1 1/2 lb boneless pork loin roast, trimmed
1 teaspoon emlusifying salt (sodium citrate)
1 1/2 cups whole milk
3 garlic cloves, peeled and smashed
1 teaspoon minced fresh sage
1/8 teaspoon baking soda
1/4 cup dry white wine
2 tablespoons chopped fresh parsley
1/2 teaspoon Dijon mustard

Steps:

Dissolve 1/4 cup salt and sugar in 8 cups cold water in large container. Submerge roast in brine, cover, and refrigerate for at least 1 1/2 hours or up to 2 hours. Remove roast from brine and pat dry with paper towels.
Preheat oven to 275 degrees.
In a dutch oven, turn heat to medium-high, add roast to pot, and brown on all sides, 8 to 10 minutes. Transfer roast to large plate. Add milk, sodium citrate, garlic, sage, and baking soda to pot and bring to simmer, scraping up any browned bits. Simmer for approximately 15 minutes, until the sauce has the consistency of heavy cream.
4. Return roast to pot, cover, and transfer to oven. Cook until meat registers 140 degrees, about 30 minutes, flipping roast once halfway through cooking. Transfer roast to carving board, tent with aluminum foil, and let rest for 10 to 15 minutes.
While the roast rest, add wine and return sauce to simmer over medium-high heat, whisking vigorously to smooth out sauce. Simmer until sauce has consistency of thin gravy, 2 to 3 minutes. Off heat, stir in tablespoons parsley and mustard and season with salt and pepper to taste. Finish with any meat juices that accumulate while the roast rests.
Slice roast into 1/4-inch-thick slices. Transfer slices to serving platter. Spoon sauce over slices and serve.

Nutrition Facts : Calories 414.6, Fat 16.7, SaturatedFat 4.7, Cholesterol 109, Sodium 10395, Carbohydrate 24.9, Fiber 0.5, Sugar 23.1, Protein 36.5

Tips:

Use a Dutch oven or braising pan with a tight-fitting lid for best results.
Sear the pork shoulder in a hot skillet before braising to develop flavor.
Use a variety of vegetables in the braising liquid to add flavor and nutrition.
Add a bottle of red wine or chicken broth to the braising liquid for extra flavor.
Cook the pork shoulder on low heat for at least 2 hours, or until it is fall-apart tender.
Serve the pork shoulder with mashed potatoes, rice, or pasta.

Conclusion:

Braised pork shoulder is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. With its tender meat and flavorful sauce, this dish is sure to please everyone at your table. So next time you're looking for a comforting and satisfying meal, give braised pork shoulder a try.