Best 3 Italian Braised Pork Recipes

Indulge in the delectable flavors of Italy with our collection of braised pork recipes. Experience the richness of "Braised Pork with Red Wine and Pancetta," where tender pork shoulder is braised in a luscious red wine sauce, infused with the savory notes of pancetta and aromatic herbs. Discover the simplicity of "Braised Pork with Apples and Onions," where sweet apples and caramelized onions create a harmonious balance with the savory pork. Embark on a culinary journey to Tuscany with "Tuscan Braised Pork with Grapes," where juicy grapes add a touch of sweetness to the robust pork stew. Delight in the rustic charm of "Braised Pork with Fennel and Sausage," where fennel and sausage lend their distinct flavors to a hearty and flavorful dish. Each recipe promises an unforgettable culinary adventure, transporting you to the heart of Italy with every bite.

Check out the recipes below so you can choose the best recipe for yourself!

ITALIAN BRAISED PORK SHOULDER

Italian Braised Pork Shoulder image

This is a tasty, quick prep meal of braised pork that can be used in versatile ways. It can be assembled quickly in the morning or the night before for a slow cooker meal. You can add potatoes or other veggies for a stew, or reserve the liquid to pour over rice. My kids love the leftover liquids turned into gravy for mashed potatoes or mashed cauliflower.

Provided by Alison Willette

Categories World Cuisine Recipes European Italian

Time 2h45m

Yield 4

Number Of Ingredients 12

Ingredients

1 (2 pound) boneless pork shoulder roast
salt and ground black pepper to taste
2 tablespoons extra-virgin olive oil
2 carrots, chopped
1 red onion, diced
1 shallot, chopped
2 large cloves garlic, chopped
1 ½ cups red wine
1 ½ cups beef broth
1 cup tomato puree
2 tablespoons chopped fresh Italian flat-leaf parsley, with stems
1 tablespoon chopped fresh thyme

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Rinse and dry pork roast. Season all sides with salt and pepper.
Heat olive oil in a cast iron skillet over medium-high heat. Add roast to the hot skillet; turn and sear until browned and crisp, about 3 minutes per side. Transfer roast to a large lidded baking dish, leaving pan drippings in the skillet.
Add carrots, onion, shallot, and garlic to the hot skillet and reduce heat to medium. Saute in the pan drippings until the onion has softened and turned translucent, about 5 minutes; do not overcook.
Pour red wine, beef broth, and tomato puree over the roast in the baking dish. Add sauteed vegetables, parsley, and thyme.
Cover and bake in the preheated oven until meat pulls apart easily, 2 to 3 hours.

Nutrition Facts : Calories 492.1 calories, Carbohydrate 16.6 g, Cholesterol 89.1 mg, Fat 28.4 g, Fiber 2.8 g, Protein 26.3 g, SaturatedFat 8.9 g, Sodium 680 mg, Sugar 6.6 g

ITALIAN BRAISED PORK

Italian Braised Pork image

This tender pork would also be wonderful over pasta or polenta.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Time 4h20m

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
2 1/2 pounds boneless pork shoulder
Coarse salt and pepper
1 large yellow onion, diced small
3 cloves garlic, minced
1 stalk celery, diced small
3/4 teaspoon fennel seeds
1/2 cup dry red wine, such as Cabernet Sauvignon or Merlot
1 can (28 ounces) crushed tomatoes
4 cups prepared couscous, for serving

Steps:

In a large skillet, heat oil over medium-high. Season pork with salt and pepper and cook, turning occasionally, until browned on all sides, about 8 minutes. Transfer pork to a 5- to 6-quart slow cooker. Reduce heat to medium and add onion, garlic, celery, and fennel seeds to pan; cook until onion is softened, about 4 minutes.
Add wine and cook, scraping up browned bits with a wooden spoon, until reduced by half, about 2 minutes. Add to slow cooker along with tomatoes. Cover and cook on high until pork is very tender, 4 hours (or 8 hours on low).
Transfer pork to a cutting board. With 2 forks, shred meat into bite-size pieces, discarding any large pieces of fat. Skim fat off sauce and discard. Return shredded pork to slow cooker and stir to combine. (To store: Cool, cover, and refrigerate up to 3 days.) Serve over couscous.

Nutrition Facts : Calories 586 g, Fat 32 g, Fiber 5 g, Protein 50 g, SaturatedFat 10 g

ITALIAN PORK LOIN BRAISED IN MILK

Italian Pork Loin Braised in Milk image

Sounds unusual, but its an Italian classic that works. The sauce has great flavor, somewhere between a gravy and cream sauce, while the pork loin is juicier and more tender than any other recipe I've tried. The sodium citrate acts as an emulsifier to keep the sauce smooth, but if you don't have, rendered bacon or salt pork will work.

Provided by FoodE-MattyD

Categories Pork

Time 3h15m

Yield 3-4 serving(s)

Number Of Ingredients 12

Ingredients

1/4 cup salt
1/4 cup sugar
1 teaspoon black pepper
1 -1 1/2 lb boneless pork loin roast, trimmed
1 teaspoon emlusifying salt (sodium citrate)
1 1/2 cups whole milk
3 garlic cloves, peeled and smashed
1 teaspoon minced fresh sage
1/8 teaspoon baking soda
1/4 cup dry white wine
2 tablespoons chopped fresh parsley
1/2 teaspoon Dijon mustard

Steps:

Dissolve 1/4 cup salt and sugar in 8 cups cold water in large container. Submerge roast in brine, cover, and refrigerate for at least 1 1/2 hours or up to 2 hours. Remove roast from brine and pat dry with paper towels.
Preheat oven to 275 degrees.
In a dutch oven, turn heat to medium-high, add roast to pot, and brown on all sides, 8 to 10 minutes. Transfer roast to large plate. Add milk, sodium citrate, garlic, sage, and baking soda to pot and bring to simmer, scraping up any browned bits. Simmer for approximately 15 minutes, until the sauce has the consistency of heavy cream.
4. Return roast to pot, cover, and transfer to oven. Cook until meat registers 140 degrees, about 30 minutes, flipping roast once halfway through cooking. Transfer roast to carving board, tent with aluminum foil, and let rest for 10 to 15 minutes.
While the roast rest, add wine and return sauce to simmer over medium-high heat, whisking vigorously to smooth out sauce. Simmer until sauce has consistency of thin gravy, 2 to 3 minutes. Off heat, stir in tablespoons parsley and mustard and season with salt and pepper to taste. Finish with any meat juices that accumulate while the roast rests.
Slice roast into 1/4-inch-thick slices. Transfer slices to serving platter. Spoon sauce over slices and serve.

Nutrition Facts : Calories 414.6, Fat 16.7, SaturatedFat 4.7, Cholesterol 109, Sodium 10395, Carbohydrate 24.9, Fiber 0.5, Sugar 23.1, Protein 36.5

Tips:

For the best results, use a heavy-bottomed pot or Dutch oven to braise the pork. This will help to distribute heat evenly and prevent the meat from sticking.
Brown the pork in batches to avoid overcrowding the pot and to ensure that each piece gets a nice sear.
Use a variety of vegetables in the braising liquid to add flavor and nutrition to the dish. Some good options include carrots, celery, onions, garlic, tomatoes, and bell peppers.
Season the braising liquid well with salt, pepper, and herbs. You can also add a splash of white wine or red wine for extra flavor.
Bring the braising liquid to a boil, then reduce the heat to low and simmer the pork for at least 2 hours, or until it is fall-apart tender.
Serve the braised pork with mashed potatoes, rice, or pasta. You can also spoon the braising liquid over the meat for extra flavor.

Conclusion:

Italian braised pork is a classic dish that is easy to make and always a crowd-pleaser. The pork is braised in a flavorful liquid until it is fall-apart tender, and it is served with a variety of sides. This dish is perfect for a weeknight dinner or a special occasion.