Slow-Braised Pork Shoulder with Bitter Herb Gremolata

By AislePrompt Editorial · Published 2026-06-05 · Updated 2026-06-05

Tender slow-cooked pork shoulder served with a zesty gremolata featuring bitter herbs and citrus zest for layered complexity. This Mediterranean-inspired pork recipe, ready in about 200 minutes, pairs pork shoulder, kosher salt, black pepper 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.

Ingredients

• 3 lbs, boneless, trimmed pork shoulder
• 2 tsp kosher salt
• 1 tsp black pepper
• 3 tbsp olive oil
• 1 large, diced yellow onion
• 4, minced garlic cloves
• 2 cups chicken broth
• 1 cup white wine
• 2 rosemary sprigs
• 3 thyme sprigs
• 1/2 cup, finely chopped flat-leaf parsley
• 1/4 cup, finely chopped dandelion greens
• 1 tbsp lemon zest
• 1 tbsp orange zest
• 1 tbsp, rinsed and chopped capers

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Instructions

1. Step 1: Preheat oven to 300°F. Season 3 lbs boneless pork shoulder with 2 tsp kosher salt and 1 tsp black pepper evenly.
2. Step 2: Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Sear the pork shoulder on all sides for 3-4 minutes until deeply browned. Remove and set aside.
3. Step 3: Add 1 large diced yellow onion to the pot and sauté for 5 minutes until translucent. Stir in 4 minced garlic cloves and cook for 1 minute until fragrant.
4. Step 4: Deglaze the pot with 1 cup white wine, scraping up browned bits, then add 2 cups chicken broth, 2 rosemary sprigs, and 3 thyme sprigs. Return pork to the pot, cover, and place in the oven.
5. Step 5: Braise for 3 hours until the pork is fork-tender. Remove pork and keep warm.
6. Step 6: For the gremolata, combine 1/2 cup finely chopped flat-leaf parsley, 1/4 cup finely chopped dandelion greens, 1 tbsp lemon zest, 1 tbsp orange zest, and 1 tbsp chopped capers in a small bowl.
7. Step 7: Slice the pork and sprinkle generously with the bitter herb gremolata before serving to add bright, acrid notes that balance the rich meat.