Low-Heat Braised Pork Shoulder with Root Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender pork shoulder slow-braised with carrots, parsnips, and onions in a savory broth, perfect for a comforting meal. This american-inspired low carb ready in about 225 minutes pairs pounds pork shoulder, minced garlic cloves, tablespoons olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

★ 4.4 (8 ratings) Prep: 15 min Cook: 210 min Serves 6 American cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat your oven to 275°F (135°C). Pat dry 2 pounds of pork shoulder and season all over with 1 teaspoon salt and 1/2 teaspoon black pepper.
  2. Step 2: Heat 2 tablespoons olive oil in a large Dutch oven over medium-low heat. Add the pork shoulder and sear for 4-5 minutes per side until browned and caramelized, then remove and set aside.
  3. Step 3: Add 1 large sliced yellow onion, 4 minced garlic cloves, 3 medium chopped carrots, and 2 medium chopped parsnips to the pot. Sauté gently for 5 minutes until softened and fragrant.
  4. Step 4: Stir in 2 tablespoons tomato paste and cook for 2 minutes until it darkens slightly. Pour in 2 cups chicken broth, scraping the bottom of the pot to loosen browned bits.
  5. Step 5: Return the pork shoulder to the pot, nestle in 3 sprigs fresh thyme and 1 bay leaf. Cover with a tight-fitting lid and place into the oven.
  6. Step 6: Braise the pork at 275°F for 3 to 3.5 hours, or until the meat is fork-tender and falling apart.
  7. Step 7: Remove the pork and vegetables from the pot. Discard thyme sprigs and bay leaf. Reduce the braising liquid on the stovetop over medium heat for 10 minutes until slightly thickened, then serve over the pork and vegetables.

Frequently asked questions

How long does Low-Heat Braised Pork Shoulder with Root Vegetables take to make?

Total time is about 225 minutes (15 min prep + 210 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 Low-Heat Braised Pork Shoulder with Root Vegetables?

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 pounds pork shoulder from drying out.

Can I substitute ingredients in Low-Heat Braised Pork Shoulder with Root Vegetables?

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 Low-Heat Braised Pork Shoulder with Root Vegetables 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 Low-Heat Braised Pork Shoulder with Root Vegetables?

American low carb 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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