Braised Pork Shoulder with Onions
Braised Pork Shoulder with Onions
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Braised Pork Shoulder with Onions

20 MIN
3 H 15 MIN



  1. With the rack in the middle position, preheat the oven to 180 °C (350 °F).
  2. In a large ovenproof pan, brown the meat in 30 ml (2 tablespoons) of oil. Season with salt and pepper. Set aside on a plate.
  3. In the same pan, gently brown the onions in the remaining oil until well caramelized. Season with salt and pepper. Sprinkle with the flour and stir to combine. Add the wine and bring to a boil.
  4. Return the meat to the pan and add the remaining ingredients. Bring to a boil. Cover and braise in the oven for 2 hours. Remove the lid and continue cooking for about 1 hour or until the meat falls off easily with a fork.
  5. Serve with a green vegetable and mashed potatoes.
  6. Reserve half of the meat and sauce to make Braised Pork Macaroni Casserole.

Good with...


  1. Have made pork shoulder using this recipe and Ricardo's other recipe using maple syrup. Both are good. I had no white wine, so decided to combine beef broth with marsala wine (smelled wonderful while in the oven). Worked well. Drizzled the onions and braising liquid over baked potatoes.

  2. Delicious. Love the sauce! Can't wait to try the casserole with the leftovers.

  3. This was so good the pork just fell apart and melted in your mouth and so easy to make,I served it roasted potatoes and carrots. Delicious

  4. Excellent recipe! We loved it.

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Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.