Food & dining
    Next Score View the next score

    Recipe for braised pork shoulder with rosemary

    Pork shoulder with rosemary served with cauliflower mashed potatoes.
    Pork shoulder with rosemary served with cauliflower mashed potatoes.

    Serves 6

    Pork shoulder, also called Boston butt, is one of the uncelebrated stars of the meat case. After cooking, refrigerate the meat and vegetables separately from the liquids, then skim off the fat, and reheat. Serve with cauliflower mashed potatoes.

    1boneless pork shoulder or
    Boston butt (4½ to 5 pounds)
    Olive oil (for sprinkling)
    Salt and pepper, to taste
    2tablespoons olive oil
    5large carrots, cut into 2-inch lengths, large pieces halved lengthwise
    1Spanish onion, halved and
    thinly sliced
    2cloves garlic, chopped
    2tablespoons chopped
    fresh rosemary
    1cup dry white wine
    3cups water
    Extra sprigs fresh rosemary
    (for garnish)

    1. Set the oven at 325 degrees.

    2. Remove the netting from the pork, if necessary. If the meat starts to fall into two or three pieces, cut along the natural lines to separate the pieces. Sprinkle the pork all over with oil, salt, and pepper.


    3. In a flameproof casserole large enough to hold the meat comfortably, heat 2 tablespoons olive oil over medium heat. Set the meat in the pan and brown for 3 minutes without disturbing. Turn and brown the other sides for 3 minutes. Remove from the pan.

    Get The Weekender in your inbox:
    The Globe's top picks for what to see and do each weekend, in Boston and beyond.
    Thank you for signing up! Sign up for more newsletters here

    4. Tilt the pan and remove all but 1 tablespoon fat. Add the carrots, onion, garlic, and rosemary. Cook, stirring often, for 10 minutes. Pour in the wine and water. Cook, scraping the bottom of the pan to remove the sediment. Return the meat to the pan and bring the liquid to a boil. Cover the pan and transfer to the oven. Cook for 1½ hours, turning once.

    5. Uncover the pan and continue cooking for 1 hour, turning once, or until the meat falls off when it is picked up with a fork, and the edges are beginning to caramelize. Total cooking time is 2½ hours.

    6. Remove the meat and vegetables from the pan and transfer to a container. Tip the liquid into another container. Cool; refrigerate overnight.

    7. Skim off and discard the fat from the liquid. Cut the meat into 5-inch chunks. Return the meat, vegetables, and liquid to the pan. Set over high heat and bring to a boil.


    8. Simmer for 15 minutes or until the meat is heated through. Serve the meat and vegetables with the cooking juices. Sprinkle with rosemary.  Sheryl Julian