Italian 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

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.

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Frequently asked questions

How long does Italian 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 Italian 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 Italian 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 Italian 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 Italian 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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