Ingredients for Tuscan Style Braised Pork
- 3-4 lb boneless pork shoulder
- Juniper Berries
- Clove
- Black Peppercorns
- Dried Rosemary
- Dried Garlic
- Coarse Sea Salt
- Gin
- 2 tablespoons olive oil
- 1 cup chicken broth
- Tomato Sauce
- Red Wine Vinegar
- Water
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Tuscan Style Braised Pork? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Tuscan Style Braised Pork
- Season the pork shoulder generously with salt, pepper, and 1 teaspoon of rosemary.
- Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the pork shoulder on all sides.
- Remove the pork from the pot and set aside.
- Add the diced onion (1 large), carrots (2 medium, diced), and celery (2 stalks, diced) to the pot. Sauté until softened, about 5-7 minutes.
- Add the minced garlic (4 cloves) and cook for another minute until fragrant.
- Stir in the crushed tomatoes (28 ounces), red wine (1 cup), chicken broth (1 cup), bay leaf (1), remaining rosemary (1 teaspoon), and thyme (1 teaspoon).
- Return the pork shoulder to the pot. Bring to a simmer, then reduce heat to low, cover, and braise for approximately 195 minutes, or until the pork is fork-tender.
- Remove the pork from the pot and let it rest for 10-15 minutes before shredding.
- Skim off excess fat from the braising liquid.
- If desired, thicken the braising liquid by simmering it uncovered for 10-15 minutes, until slightly reduced.
- Serve the shredded pork over polenta, mashed potatoes, or crusty bread, spooning the delicious braising liquid over the top.
Nutrition Information (Approximate per serving)
Sodium
69 g
Sugar
4g
Fat
74g
Carbs
0g
