Slow-Braised Pork Shoulder with Root Vegetables

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

Tender pork shoulder slow-braised with a medley of root vegetables and aromatic herbs, perfect for a comforting family meal. This American-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.

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, sliced into rings yellow onion
• 4, smashed garlic cloves
• 4 fresh thyme sprigs
• 2 cups chicken broth
• 3 tbsp olive oil
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 bay leaf

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

Instructions

1. Step 1: Preheat the oven to 300°F. Rub 2 lbs pork shoulder all over with 1 1/2 tsp salt and 1 tsp black pepper.
2. Step 2: Heat 3 tbsp olive oil in a large ovenproof pot over medium-high heat until shimmering. Sear the pork shoulder on all sides, about 3 minutes per side, until deeply browned.
3. Step 3: Remove the pork and add 1 large sliced yellow onion, 4 smashed garlic cloves, 3 peeled and chunked carrots, and 2 peeled and chunked parsnips to the pot. Sauté over medium heat for 5 minutes until the vegetables start to soften and the onion is translucent.
4. Step 4: Return the pork to the pot on top of the vegetables. Add 2 cups chicken broth, 4 fresh thyme sprigs, and 1 bay leaf. Bring to a simmer.
5. Step 5: Cover the pot with a lid and transfer to the oven. Braise for 3 hours, until the pork is fork-tender and vegetables are soft.
6. Step 6: Remove the pork and vegetables to a serving dish. Discard thyme sprigs and bay leaf. Spoon some of the braising liquid over the pork before serving.