Slow-cooked pork shoulder with carrots and onions

Name: Slow-cooked pork shoulder with carrots and onions
Prep time: 20 min
Cook time: 3 h 10 min
Total time: 3 h 30 min
Yield: 4
Cuisine: En
Ingredients: 1 lb 5 oz boneless pork shoulder roast; 2 onions; 5 carrots; 2 garlic cloves; ⅔ cup dry white wine; ¾ cup + 1 tbsp chicken or vegetable broth; 1 bay leaf; 1 sprig fresh thyme; 2 tbsp vegetable oil; Salt, to taste; Black pepper, to taste

vote now

Main Dish

Very Easy

3 h 30 m

You know those meals that make the whole kitchen smell amazing while you barely have to lift a finger? This slow-cooked pork shoulder with carrots and onions is one of them! Give the pork a good sear, add garlic, white wine, broth, and a few herbs, then let everything simmer gently until the meat is wonderfully tender. The carrots turn sweet and soak up all those lovely pan juices, too. Serve it with mashed potatoes or a chunk of crusty bread for mopping up the sauce. Trust us, you won't want to waste a drop!

Materials

Dutch oven with lid, preferably cast iron
Cutting board
Knife
Peeler
Wooden spoon

Preparation

Preparation20 min

Cook time3 h 10 m

Peel and thinly slice the onions. Peel the carrots and cut them into large chunks. Peel the garlic cloves and lightly crush them with the flat side of a knife.
Heat the vegetable oil in a Dutch oven over medium-high heat. Add the whole pork shoulder roast and sear on all sides until nicely browned. Transfer the pork to a plate.
Add the onions to the same pot and cook for a few minutes, stirring, until softened and translucent. Add the garlic and cook for another minute, until fragrant.
Add the carrots and stir for a few minutes, coating them in the flavorful cooking juices.
Pour in the white wine and let it simmer for about 2 minutes, scraping up the browned bits from the bottom of the pot. Add the broth, bay leaf, and thyme, then return the pork to the Dutch oven.
Cover and simmer gently over very low heat for about 3 hours, checking occasionally and adding a splash of water or broth if the pot looks dry. The pork should be fork-tender and the carrots soft.
Remove the bay leaf and thyme sprig. Taste the sauce and season with salt and black pepper. Slice or pull the pork into chunks, then serve with the carrots, onions, and plenty of sauce.

Rate this recipe

Excellent !!! Very good Good so so Not good

FAQ ❓

Why is pork shoulder good for slow cooking?

Pork shoulder has fat and connective tissue that soften during a long, gentle simmer, giving you tender, flavorful meat. Pork loin is a different, leaner cut and isn't a direct substitute for this recipe.

How can I tell when the pork is tender?

Keep the Dutch oven covered over very low heat, with just a gentle simmer rather than a rolling boil. After about 3 hours, the pork should be easy to pull apart with a fork. If it's still firm, give it more time and add a splash of broth or water if needed.

Which white wine works best?

Choose a dry white wine such as Sauvignon Blanc, Muscadet, or unoaked Chardonnay. Avoid sweet wines, which can make the sauce overly sweet.

Can I make it without wine?

Absolutely! Replace the wine with an equal amount of extra chicken or vegetable broth. For a little brightness, stir in about 1 tsp apple cider vinegar at the end of cooking, then taste before adding more.

Do I really need to brown the pork first?

It's worth it! Searing develops a flavorful crust and leaves browned bits in the pot that enrich the sauce when you add the wine.

Should I cut the pork before cooking?

No, this recipe cooks the roast whole to help it stay moist. You can tie it with kitchen twine if you want it to hold a neat shape, then slice or pull it into chunks when tender.

Why are there so many carrots?

The carrots add sweetness and become part of the side dish as they cook in the sauce. Cut them into large chunks so they're less likely to fall apart during the long simmer.

Can I cook this in the oven instead?

Yes. After browning the meat and vegetables and adding the wine and broth, cover the Dutch oven and place it in a 300 °F/150 °C oven for about 3 hours, or until the pork is fork-tender. Check occasionally and add a little liquid if the pot looks dry.

What if the sauce is too thin?

Transfer the pork and carrots to a platter, then simmer the sauce uncovered until it reduces to your liking. You can also mash a few pieces of carrot into the sauce to thicken it slightly.

Can I prepare it the day before?

Yes! The flavors are lovely the next day. Refrigerate the pork with its sauce, then reheat gently in a covered pot with a splash of broth if needed.

How long do leftovers keep? Can I freeze them?

Refrigerate the pork, vegetables, and sauce in shallow airtight containers within 2 hours of cooking. Keep refrigerated for up to 3 to 4 days, or freeze in portions for 2 to 3 months for best quality. Reheat until thoroughly hot.

Cookware

burner

Attributes

Suitable for freezing

Keep refrigerated

PetitChef_Official

Questions

Photos of members who cooked this recipe

Post your photo of this recipe

Vincent Sabourdy

As a co-founder of Ptitchef, I am passionate about food and new technologies. Since the website was created, I have worked to make cooking accessible to everyone, developing a platform that brings together recipes, practical tips and culinary discoveries.

I am interested in both gastronomic traditions and emerging food trends, seasonal ingredients and innovations that are changing the way we cook.

Together with Ptitchef's editorial team, I strive to provide useful, reliable content tailored to the culinary habits of readers in different countries.

I enjoy discovering new flavours, trying recipes and sharing tips that make everyday cooking easier. And I still believe I make the best pancakes on my street!

Comments

Rate this recipe:

Excellent !!! Very good Good so so Not good