Favorite recipes
Family Home Recipes

Recipe onlinefamilyhomerecipes.com/recipe/braised-pork-shoulder-with-onions-and-caraway/Scan the code to open the recipe on your phone

Main dishes

Braised pork shoulder with onions and caraway

Pork shoulder seared and braised with onions and caraway until tender, served with flour-thickened gravy and dumplings or potatoes. Serves 5.

Slovak cuisine · Translated from Slovak · · High-protein recipe · 36 g protein per serving

Braised pork shoulder with onions and carawaySave on Pinterest

Recipe at a glance

Prep time
15 min
Cook time
2 hr 15 min
Total time
2 hr 30 min
Servings
5 servings
Difficulty
Easy
Cuisine
Slovak
Jump to recipe Add to meal plan

Braised pork shoulder is a simple one-pot meal: sear a whole piece of shoulder on all sides, then braise it with onions and caraway for about two hours until tender, and turn the cooking juices into gravy. Pork shoulder has more connective tissue than the leg, but slow braising makes it tender and keeps it juicy. Serve the meat with Slovak steamed yeast dumplings or boiled potatoes.

Ingredients

5 servings
Units

Tick off what you already have at home. Send the rest as a shopping list.

Instructions

Tip: tap a step to mark it as done.

  1. Sear the meat

    10 min

    Pat the pork shoulder dry with a paper towel, season with salt and pepper, and rub with the caraway seeds. Heat the lard in a heavy-bottomed pot, sear the meat on all sides until golden brown, and remove it from the pot.

  2. Cook the onions

    10 min

    Finely chop the onions and sauté them in the pan drippings until softened and beginning to brown.

  3. Braise

    2 hr

    Return the meat to the pot on top of the onions, add 300 ml water, cover, and braise over low heat for about 2 hours. Turn the meat once during cooking and add water as needed. The meat is done when a fork slides into it easily.

  4. Make the gravy

    5 min

    Remove the meat. Mix the flour with 100 ml cold water, pour it into the cooking juices, and simmer for 5 minutes, stirring. Season with salt to taste.

  5. Serve

    Slice the pork shoulder, spoon the gravy over it, and serve with Slovak steamed dumplings or boiled potatoes.

Tip: Let the pork shoulder rest briefly before slicing it across the grain so the slices hold together and stay juicy.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy
443 kcal
Protein
36 g
Carbohydrates
5.6 g
of which sugars
1.7 g
Fat
30 g
of which saturates
11 g
Fiber
1.0 g
Salt
2.1 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Dusené bravčové pliecko na šťave s cibuľou a rascou

How did you like the recipe?

No ratings yet. Be the first.

Did you cook this recipe?

Show us a photo of the finished dish. Once approved, other readers will see it too.

You might also like