Braised Pork Shoulder with Mushroom Gravy - Tender Dutch Oven
This comforting braised pork shoulder transforms tough meat into fork-tender perfection through slow oven cooking. The pork is first seared for deep flavor, then braised with onions in chicken broth for hours until it falls apart easily. The cooking liquid becomes a rich mushroom gravy with sour cream that perfectly complements the succulent pork. This hearty dish is ideal for family dinners or meal prep, offering restaurant-quality results with minimal hands-on effort. The dutch oven method ensures even cooking and creates a complete one-pot meal that's both satisfying and flavorful.
Ingredients
- 2 tablespoons vegetable oil
- 4 pound pork shoulder
- 1 teaspoon kosher salt
- ½ teaspoon coarse ground black pepper
- 2 cups chicken broth
- 8 ounces crimini mushrooms, slicedbutton mushrooms1:1none
Slightly less earthy flavor
- 1 onion, sliced
- 2 tablespoons flour
- 2 tablespoons water
- ½ cup sour cream
Instructions
- 1
Preheat oven to 325 degrees
- 2
Add oil to a large dutch oven on high heat
- 3
Season pork with salt and pepper
- 4
Sear pork on all sides until well browned, about 4-5 minutes on each side
- 5
Remove the pork, add mushrooms and cook for 5-6 minutes until browned, stirring occasionally
- 6
Remove mushrooms and store in refrigerator
- 7
Place onions in dutch oven and top with pork roast, fatty side up, then add chicken broth
- 8
Cover and cook for 3-4 hours until tender then place onto stovetop
- 9
Remove pork from dutch oven carefully
- 10
Whisk flour and water together until dissolved then mix in sour cream
- 11
Add sour cream mixture to pot along with previously cooked mushrooms, and bring to a boil, whisking until gravy thickened
- 12
Add roast back into pot, break apart with forks, and serve
Tips
Remove mushrooms during braising to prevent them from becoming overcooked and mushy - they'll stay more tender when added back at the end.
Make sure to sear the pork well on all sides as this browning creates the foundation of flavor for the entire dish.
The pork is done when it easily shreds with a fork - if still tough, continue braising in 30-minute increments.
Good to Know
Refrigerate for up to 4 days in covered container. Gravy may thicken when cold - thin with broth when reheating.
Can braise pork up to 2 days ahead. Reheat gently and make gravy fresh for best texture.
Serve over mashed potatoes, egg noodles, or rice to soak up the mushroom gravy.
Common Mistakes
Don't skip searing the pork to avoid bland flavor
Remove mushrooms during braising to avoid mushy texture
Whisk flour mixture thoroughly to avoid lumpy gravy
Substitutions
FAQ
Can I use a slow cooker instead of the oven?
Yes, cook on low for 6-8 hours. Sear the pork first in a pan, then transfer to slow cooker with remaining ingredients except mushrooms and sour cream mixture.
What if my gravy is too thin?
Mix additional flour with cold water to make a slurry, then whisk into simmering gravy. Cook for a few minutes until thickened to desired consistency.
How long will leftovers keep?
Properly stored in the refrigerator, leftovers will keep for 3-4 days. The meat can also be frozen for up to 3 months without the gravy.