Braised Regional Pork Shoulder with Root Vegetable Mash

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-21 · Updated 2026-05-21

Slow-braised pork shoulder infused with regional spices, paired with a creamy mash of roasted root vegetables for a satisfying and rustic dish. This regional american-inspired pork ready in about 200 minutes pairs large, diced onion, medium, peeled and chopped carrots, chopped celery stalks for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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.

Ingredients

• 3 lbs, trimmed and cut into 2-inch chunks pork shoulder
• 1 large, diced onion
• 3 medium, peeled and chopped carrots
• 2, chopped celery stalks
• 5 cloves, smashed garlic cloves
• 2 tbsp olive oil
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp dried oregano
• 2 tsp, divided salt
• 1 tsp, divided black pepper
• 3 cups chicken broth
• 2 tbsp red wine vinegar
• 2 large, peeled and chopped for mash parsnips
• 3 medium, peeled and chopped for mash potatoes
• 3 tbsp unsalted butter
• 1/2 cup whole milk

Instructions

1. Step 1: Preheat oven to 325°F. In a large Dutch oven, heat 2 tbsp olive oil over medium-high heat. Season 3 lbs pork shoulder chunks with 1 tsp salt, 1/2 tsp black pepper, 2 tsp smoked paprika, 1 tsp ground cumin, and 1 tsp dried oregano. Brown pork in batches for 3-4 minutes per side until deeply caramelized; set aside.
2. Step 2: Lower heat to medium and add 1 large diced onion, 3 chopped carrots, 2 chopped celery stalks, and 5 smashed garlic cloves. Sauté for 6-8 minutes until vegetables soften and aromatics release fragrance.
3. Step 3: Return pork to the pot, pour in 3 cups chicken broth and 2 tbsp red wine vinegar, scraping the bottom to loosen browned bits. Bring to a gentle simmer, cover, and transfer to the oven for 2.5 to 3 hours until pork is fork-tender.
4. Step 4: Meanwhile, boil 2 large peeled parsnips and 3 medium peeled potatoes in salted water for 20 minutes until tender. Drain and mash with 3 tbsp unsalted butter, 1/2 cup whole milk, and 1 tsp salt until creamy and smooth.
5. Step 5: Remove pork from oven, shred with two forks, and stir into the braising liquid. Serve the tender pork over a bed of root vegetable mash.