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Braised Pork Shoulder with Fennel and Onions

Fall-off-the-bone tender pork served up with savory braising liquid makes a wonderful supper for a chilly evening. Spoon the shredded meat and juices over warm polenta or mashed potatoes.


  • 1 bone-in pork shoulder (6-7 pounds)
  • Salt and ground black pepper
  • 2 tablespoons vegetable oil
  • 2 large onions, sliced
  • 2 bulbs fennel, sliced
  • 2 carrots, diced
  • 6 cloves garlic, crushed
  • 2 bay leaves
  • 3 sprigs fresh rosemary
  • 3 springs fresh thyme
  • 1 cup white wine
  • 3/4 ounce Glace de Poulet Gold® (or Veggie-Stock Gold®) dissolved in 2 cups hot water


  1. Preheat the oven to 300 degrees.  Season the pork all over with salt and pepper.  Heat the oil in a Dutch oven set over medium-high.  Add the pork shoulder to the pot and brown it, then turn it and brown it on the other side, about 10 minutes total time.  Remove the pork from the pot and set it aside.
  2. Reduce the heat to medium and add the onions, fennel, carrots, and garlic to the pot.  Cook until the onions are translucent, about 5 minutes.
  3. Return the pork to the pot, setting it on top of the vegetables.  Add the bay leaves and herb sprigs, then pour in the wine and reconstituted Glace de Poulet Gold®.  Bring the liquid to a simmer, cover the pot, and transfer it to the oven.
  4. Braise the pork for 4 hours, basting occasionally, until it's falling off the bone.  Remove the pork to a cutting board and let it stand, tented with aluminum foil, for 15 -20 minutes.  Skim the fat from the braising liquid and season it to taste with salt and pepper.  To serve, shred the meat and serve it with some of the vegetables from the pot and spoon the braising liquid over the top.

Additional Tips

If you want to intensify the flavor of the braising liquid, after skimming the fat, simmer it to reduce it slightly while the pork stands.

Wine Pairing: Dry to off-dry Riesling, lightly oaked Chardonnay

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Classic French Stocks and Sauces