Best Italian Braised Pork Recipes

ITALIAN BRAISED PORK SHOULDER

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.

BRAISED PORK RIBS AND ITALIAN SAUSAGE

Steps:

• Preheat oven to 350 degrees F.
• In a large heavy braising pot, over medium heat cook pancetta until crispy and golden. Remove to a paper-towel lined plate to drain. Add the spareribs to the pancetta fat and brown well on both sides.
• Remove ribs to a baking sheet and bake until tender, about 1 1/2 hours. Add the sausage to the pot and brown both sides. Add the peppers, onion and garlic. Cook until translucent, then deglaze with wine. Simmer for a couple of minutes, then add tomatoes. Bring back to a simmer, and add the cooked pork ribs, parsley, basil, chili flakes and salt and pepper, to taste.
• Simmer on low to medium heat, covered, for another 1 1/2 hours.
• Serve over pasta, and garnish with pancetta, green onions and Parmesan.

ITALIAN BRAISED PORK

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.

ITALIAN PORK LOIN BRAISED IN MILK

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.

BRAISED PORK ITALIAN HOAGIE

Steps:

• Heat the leftover braised pork in a saucepan or microwave oven. Slice the rolls in half and build the sandwich by dividing the pork, provolone, tomato basil and arugula between the rolls (make sure the hot pork is in direct contact with the cheese to get that melty, gooey fusion).
• Serve with plenty of napkins!

ITALIAN MILK-BRAISED PORK ROAST WITH PORCINI MUSHROOMS & CREAMY LEMON POLENTA RECIPE - (4.8/5)

Steps:

• Note: Why simmer salt pork to render the fat? Cook's Illustrated's explanation is "that's because the pork's slightly acidic juices lower the pH of the milk, causing the clusters of casein proteins in milk that normally repel one another to suddenly attract one another and form clumps. Heating the milk speeds up this reaction." "A couple of tablespoons of fat added to the whole milk keeps it from curdling-even when super acidic wine is introduced." Bring the pork loin to room temperature (about 30 minutes) and pat very dry. Season with coarse salt and black pepper. Turn the slow cooker on to low heat. If you don't own a slow cooker, you could prepare this dish in a Dutch Oven, covered, at 275°F for about 40 to 50 minutes, or until it registers at 145°F. Bring salt pork and 1/2 cup water to simmer in Dutch oven over medium heat. Simmer until water evaporates and salt pork begins to sizzle, 5 to 6 minutes. Continue to cook, stirring frequently, until salt pork is lightly browned and fat has rendered, 2 to 3 minutes. Using slotted spoon, discard salt pork, leaving fat in pot. Add pork, fat side down, and sear until brown, 3 to 4 minutes. Brown pork on all sides, about 5 minutes more; transfer to a 4- to 6-quart slow cooker. Add garlic to skillet; cook 30 seconds. Note: I did drizzle a little olive oil and 1 tablespoon unsalted butter once I really began searing the pork for extra color and caramelization. Deglaze skillet with wine,scraping up any brown bits. Add milk, cream, porcini, anchovy paste, pepper flakes, baking soda and zest; simmer 3 minutes. Pour milk mixture around pork in slow cooker; submerge rosemary and sage. Cover slow cooker and cook pork until an instant-read thermometer inserted into the thickest part registers 145°F on low setting, 2 hours. Transfer pork to a platter and tent with foil to keep warm. Discard rosemary and sage. Purée sauce in slow cooker with a handheld blender until smooth; season with salt and black pepper. Note: If you don't own an immersion blender, you can puree this in a regular blender. Just don't overfill the blender, and cover the top with a hot towel, to prevent an explosion or burns! Slice pork and serve with sauce. The sauce is divine! Serve with Creamy Lemon Polenta, for a perfect pairing. Polenta: Boil broth and buttermilk in a saucepan over medium heat. Whisk in cornmeal, reduce heat to low, and cook, whisking constantly, 5 minutes; remove from heat. Stir in Parmesan, butter, a splash of heavy cream and zest; season with salt and pepper.

ITALIAN BRAISED PORK WITH POLENTA

Steps:

• Heat a large skillet over medium-high heat. Add oil; swirl to coat. Sprinkle pork with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add pork to pan; cook 10 minutes, turning to brown all sides. Transfer pork to a slow cooker. Add onion, bell pepper, and garlic to pan; sauté 5 minutes or until tender. Transfer mixture to slow cooker. Add remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, tomatoes, rosemary, and thyme. Cover and cook on LOW for 7 1/2 hours. Add vinegar and Worcestershire sauce. Cook, uncovered, for 30 minutes; turn off heat. Shred pork with 2 forks.
• Combine 2 cups water and milk in a saucepan over medium heat; bring to a boil. Reduce heat to low; add polenta, stirring with a whisk. Cook 4 minutes, stirring frequently. Remove from heat; stir in cheese and remaining 1/4 teaspoon pepper. Serve pork over polenta in shallow bowls.

ITALIAN BRAISED PORK

Steps:

• 1. 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.
• 2. 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).
• 3. Transfer pork to a cutting board. With two 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.
• Tasty Tip Take a few minutes to brown the pork and saute the other ingredients before adding them to the slow cooker -- it gives the dish deep flavor.