Rustic Braised Pork Shoulder with Root Vegetables

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

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 shoulder slowly braised with carrots, parsnips, and onions in a rich broth infused with fresh herbs. This French-inspired pork recipe, ready in about 210 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 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: 20 min Cook: 190 min Serves 6 French cuisine 480 cal/serving

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Ingredients

3 lbs, cut into 3-inch chunks pork shoulder
3 medium, peeled and cut into 2-inch pieces carrots
2 medium, peeled and cut into 2-inch pieces parsnips
1 large, quartered yellow onion
5 cloves, smashed garlic cloves
3 tbsp olive oil
3 cups chicken broth
2 sprigs fresh rosemary
3 sprigs fresh thyme
1 1/2 tsp salt
1 tsp black pepper

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

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Instructions

Step 1: Preheat oven to 325°F. Season 3 lbs pork shoulder chunks generously with 1 1/2 tsp salt and 1 tsp black pepper.
Step 2: Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Brown pork pieces in batches, about 4 minutes per side, until deeply golden. Remove pork and set aside.
Step 3: Add 1 large quartered yellow onion, 5 smashed garlic cloves, 3 chopped carrots, and 2 chopped parsnips to the pot. Sauté for 5 minutes until vegetables begin to soften and onions are translucent.
Step 4: Return pork to the pot and add 3 cups chicken broth, 2 sprigs fresh rosemary, and 3 sprigs fresh thyme.
Step 5: Bring mixture to a simmer, cover with a lid, and transfer to the oven. Braise for 3 hours until pork is fork-tender and vegetables are soft.
Step 6: Remove rosemary and thyme sprigs before serving. Adjust seasoning with salt and pepper as needed.