braised shoulder roast


I prefer my pork very juicy.
The only way I can do that is to cook it at lower temperatures. This is nothing like an overnighter in a crock-pot that makes the meat fall apart. This recipe imitates a crockpot, by braising the meat stovetop over very low heat for many hours.

This shoulder roast is tender, but firm; easy to slice and juicy. This is not a small roast, it barely fitted in an 8-qt. pot.


This is what you need for 8+ servings:

  • pork shoulder roast, ca. 5 lbs.
  • 2 tbsp. olive oil
  • 2-3 laurel leaves
  • 4-6 cloves
  • Proven├žal spices
  • S&P
Pic1: pork, broccoli, carrots, sugar snap peas, red bell pepper


Pic2: braising the pork roast
Pic3: carving
Pic4: thickening the sauce with oil dough