Low-Temperature Braised Pork with Root Vegetables

By AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender pork slowly braised at low heat with earthy root vegetables, creating a rich and comforting dish perfect for cozy dinners. This French-inspired pork recipe, ready in about 200 minutes, pairs pork shoulder, carrots, parsnips 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 180 min Serves 6 French cuisine 420 cal/serving

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Ingredients

2 lbs pork shoulder
3 medium, peeled and cut into 1-inch chunks carrots
2 medium, peeled and cut into 1-inch chunks parsnips
1 large, diced yellow onion
4, minced garlic cloves
2 cups low-sodium chicken broth
2 tbsp olive oil
3 fresh thyme sprigs
2 bay leaves
1 tsp salt
1/2 tsp black pepper
2 tbsp all-purpose flour

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Instructions

Step 1: Preheat your oven to 275°F for low-temperature braising. Pat dry 2 lbs pork shoulder and season with 1 tsp salt and 1/2 tsp black pepper. Lightly coat the pork with 2 tbsp all-purpose flour, shaking off excess.
Step 2: Heat 2 tbsp olive oil in a large oven-safe Dutch oven over medium heat. Sear the pork shoulder on all sides, about 3-4 minutes per side, until golden brown and fragrant.
Step 3: Remove pork and add 1 large diced yellow onion, 4 minced garlic cloves, 3 chopped carrots, and 2 chopped parsnips to the pot. Sauté for 5 minutes until vegetables soften and onions turn translucent.
Step 4: Return pork to the pot, add 2 cups low-sodium chicken broth, 3 sprigs fresh thyme, and 2 bay leaves. Bring to a gentle simmer on the stove.
Step 5: Cover with a tight-fitting lid and transfer the pot to the oven. Braise at 275°F for 3 hours until pork is fork-tender and vegetables are soft.
Step 6: Remove pork and vegetables to a serving dish, discard thyme sprigs and bay leaves. Spoon pan juices over the meat and serve warm.