Braised Pork Shoulder with Red Wine and Rosemary

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Slow-braised pork shoulder simmered in red wine and fresh rosemary until fork-tender and richly flavored. This italian-inspired pork ready in about 205 minutes pairs olive oil, large onion, diced, medium carrot, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 180 min Serves 6 Italian cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Season 3 pounds pork shoulder chunks with 2 tsp salt and 1 tsp black pepper, then brown them in batches for 3-4 minutes per side until deeply caramelized. Remove and set aside.
  2. Step 2: In the same pot, add 1 large diced onion, 1 diced carrot, and 1 diced celery stalk. Sauté for 6-7 minutes until softened and fragrant. Stir in 4 minced garlic cloves and 2 tbsp tomato paste, cooking for 1 minute until aromatic.
  3. Step 3: Pour in 2 cups dry red wine, scraping the browned bits from the bottom of the pot, and bring to a simmer. Let the wine reduce by half, about 8-10 minutes.
  4. Step 4: Return the pork to the pot, add 2 cups chicken broth and 3 fresh rosemary sprigs. Cover and simmer on low heat for 2.5 to 3 hours, until the pork is tender and falls apart easily.
  5. Step 5: Remove rosemary sprigs before serving. Serve with creamy polenta or crusty bread to soak up the rich sauce.

Frequently asked questions

How long does Braised Pork Shoulder with Red Wine and Rosemary take to make?

Total time is about 205 minutes (25 min prep + 180 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Braised Pork Shoulder with Red Wine and Rosemary?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Braised Pork Shoulder with Red Wine and Rosemary?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Braised Pork Shoulder with Red Wine and Rosemary for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Braised Pork Shoulder with Red Wine and Rosemary?

Italian pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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