Slow Simmered Southern-Style Braised Pork Shoulder

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

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 braised with a blend of spices and a touch of sweetness, perfect for comforting family meals. This Southern American-inspired pork recipe, ready in about 200 minutes, pairs pork shoulder, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 Southern American cuisine 450 cal/serving

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Ingredients

3 lbs pork shoulder
2 tbsp olive oil
1 large, diced yellow onion
4, minced garlic cloves
1 tbsp smoked paprika
1 tsp ground black pepper
1 tsp salt
2 tbsp brown sugar
1/4 cup apple cider vinegar
2 cups chicken broth
1 cup crushed tomatoes
2 bay leaves
3 fresh thyme sprigs

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Instructions

Step 1: Preheat oven to 300°F. Pat dry 3 lbs pork shoulder and season evenly with 1 tsp salt, 1 tsp ground black pepper, and 1 tbsp smoked paprika.
Step 2: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Sear the pork shoulder on all sides until golden brown, about 4 minutes per side, then remove and set aside.
Step 3: Add 1 large diced yellow onion and 4 minced garlic cloves to the pot; sauté for 5 minutes until softened and fragrant.
Step 4: Stir in 2 tbsp brown sugar and 1/4 cup apple cider vinegar, scraping the bottom of the pot to deglaze.
Step 5: Return pork shoulder to the pot; add 2 cups chicken broth, 1 cup crushed tomatoes, 2 bay leaves, and 3 fresh thyme sprigs.
Step 6: Cover tightly and transfer to the oven; braise for 3 hours until the pork is fork-tender and shreds easily.
Step 7: Remove pork and shred with two forks, discarding bay leaves and thyme stems. Serve with the braising liquid spooned over the top.