Paula's Braised Pork Shoulder

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Tom 1

"Here's the recipe. We absolutely love it over soft polenta."
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6 servings
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Original recipe yields 6 servings



  • Prep

  • Cook

  1. Pre-heat oven 350°
  2. Heat a very large straight-sided sauté pan with olive oil until smoking hot. Season the pork with salt and black pepper. Add the meat and sear well about 5 minutes. Add the onion and sauté about 2 minutes. Add the garlic and quickly sauté about 1 minute. Add the chicken stock, ancho chile powder, cinnamon sticks, chipotle pepper, zest of orange, orange oil, and dried oregano. Bring to a boil. Cover with a lid and place in the oven. Braise until tender about 40-50 minutes. Remove from the oven and skim the fat off the top. Season with salt and pepper. Serve warm with rice or soft polenta.