Braised Pork Shoulder with White Wine and Herbs
  • 2 pounds of boneless pork shoulder
  • Olive oil
  • Salt
  • Pepper
  • Flour (Wondra Flour works best for this)
  • 2 fennel bulbs, sliced thinly
  • 2 onions, sliced thinly
  • 1 cup of dry white wine
  • Vegetable stock, as needed
  • Fresh sage
  • Fresh thyme
  1. Rub the pork shoulder on all sides with salt and pepper. Sprinkle a pinch of flour sparingly over all sides to help the meat brown. Wondra flour works best for this, as it does not clump.
  2. In a dutch oven, heat enough oil to just coat the bottom of the pan in a dutch oven over medium heat. When the oil is hot, brown the pork shoulder on all sides, then remove to a plate.
  3. Reduce the heat slightly and add the fennel and onion. Cook, stirring frequently, until it it is soft and beginning to color.
  4. Add the white wine to the pan, then return the pork shoulder to the pan, along with 2-3 sprigs each of sage and thyme. If necessary, add enough vegetable stock to cover the roast by half.
  5. Cover, reduce heat, and simmer over low heat for 2-3 hours, or until the pork easily comes apart with a fork.
  6. To finish, remove the pork and herbs from the pan, and increase the heat slightly. Allow the cooking liquid to reduce slightly, and spoon over the meat prior to serving.
Recipe by The Taste Edit at