Braised Pork Shoulder with Pears and Shallots in Mead
This tender braised pork shoulder combines the sweetness of pears with aromatic shallots in a rich Texas mead braising liquid. The long, slow cooking process transforms the pork into succulent, fall-apart pieces while the pears and shallots meld into a flavorful sauce finished with tangy sour cream. Perfect for a cozy dinner party or special family meal, this dish offers an elegant twist on traditional braised pork with its unique combination of fruit, herbs, and semi-sweet mead that creates complex, complementary flavors.
Ingredients
- 2 tablespoons olive oil
- 3 pounds pork shoulder, boneless
- salt and pepper, to taste
- 2 ½ cups Texas Mead, semi-sweetwhite wine1:1moderate
- 5 pears, cored and cut into 8 piecesapples1:1moderateFull guide →
- 6 large shallots, cut into 1/4-inch pieces
- 1 cinnamon stick
- 1 sprig thyme
- 1 bay leaf
- 5 tablespoons sour creamheavy cream1:1highFull guide →
Instructions
- 1
Heat olive oil in a deep cast iron skillet over medium-high heat
- 2
Season pork shoulder with salt and pepper and sear on all sides
- 3
Add mead to skillet and turn heat to low
- 4
Cover skillet and cook for 1 hour
- 5
Add pears, shallots, cinnamon stick, thyme sprig, and bay leaf and cook for 30 minutes more
- 6
Remove pork from skillet and discard cinnamon stick, thyme sprig, and bay leaf
- 7
Mix sour cream into the mead-pear mixture
- 8
Serve with cut pieces of pork
Tips
Use a heavy-bottomed cast iron skillet to ensure even heat distribution and prevent burning during the long braising process.
Choose firm pears like Bosc or Anjou that will hold their shape during cooking rather than turning to mush.
Let the pork rest for 5-10 minutes before cutting to allow juices to redistribute for more tender, juicy slices.
Good to Know
Refrigerate leftovers for up to 3 days in airtight container. Reheat gently on stovetop with a splash of broth.
Can be made 1 day ahead. Cool completely before refrigerating. Reheat gently and adjust seasoning.
Serve hot over mashed potatoes, polenta, or egg noodles to absorb the flavorful sauce.
Common Mistakes
Don't skip searing the pork to avoid missing the deep flavor foundation
Keep heat low during braising to avoid tough, dry meat
Substitutions
FAQ
Can I use a different cut of pork?
Yes, pork butt works well as a substitute. Avoid lean cuts like tenderloin as they'll dry out during the long braising time.
What if I don't have mead?
Substitute with sweet white wine like Riesling or even apple cider. The flavor will be different but still delicious.
How long will leftovers keep?
Store refrigerated for up to 3 days or freeze for up to 3 months. The flavors actually improve after a day.