BRAISED PORK SHOULDER WITH SPRING VEGETABLES – John Pleshette Meal of the Week

BRAISED PORK SHOULDER WITH SPRING VEGETABLES – John Pleshette Meal of the Week

johnpleshettemealoftheweek.com

Braised pork shoulder with spring vegetables, flavored with onions, garlic, and fennel, perfect for a flavorful meal that improves with overnight chilling.

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Ingredients

  • 3 lbs PORK SHOULDER
  • 2 RED ONIONS
  • 1 FENNEL BULB
  • 4 GARLIC CLOVES
  • ROSEMARY, THYME, BAY LEAF
  • 2 cups WHITE WINE
  • 4 cups BEEF OR CHICKEN STOCK
  • 12 BABY TURNIPS
  • 12 SMALL CARROTS
  • 20 PEARL OR CIPPOLINI ONIONS
  • ITALIAN PARSLEY

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