Pork Braised in Port and Balsamic Vinegar

Indulge in the rich and aromatic flavors of Pork Braised in Port and Balsamic Vinegar, a hearty dish that transforms tender pork shoulder into a melt-in-your-mouth masterpiece. This recipe combines juicy, seared pork chunks with the deep sweetness of port wine, the tang of balsamic vinegar, and an herbaceous touch from fresh thyme, all slow-braised to perfection. The result is a silky sauce that coats every bite and pairs beautifully with creamy mashed potatoes, buttery polenta, or crusty bread. Perfect for cozy dinners or special occasions, this comforting one-pot meal promises balanced flavor and an irresistible depth of taste. Make your kitchen smell divine and elevate your cooking with this elegant yet approachable dish!

Nutriscore Rating: 63/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 4

Ingredients

• 2 pounds Pork shoulder (boneless)
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 2 tablespoons All-purpose flour
• 2 tablespoons Olive oil
• 2 pieces Shallots (finely chopped)
• 3 cloves Garlic (minced)
• 1 cup Port wine
• 0.33 cup Balsamic vinegar
• 1 cup Chicken or beef stock
• 4 pieces Fresh thyme sprigs
• 1 piece Bay leaf
• 1 tablespoon Butter (optional)

Directions

Step 1

Preheat the oven to 325°F (165°C).

Step 2

Cut the pork shoulder into 2-inch chunks and season with salt and pepper.

Step 3

Lightly coat the pork pieces in flour, shaking off any excess.

Step 4

Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.

Step 5

Sear the pork pieces in batches until golden brown on all sides, about 3-4 minutes per batch. Remove and set aside.

Step 6

In the same pot, reduce the heat to medium and add the chopped shallots. Sauté for 2-3 minutes until softened.

Step 7

Add the minced garlic and cook for another minute until fragrant.

Step 8

Deglaze the pot with the port wine, scraping up any browned bits from the bottom of the pot.

Step 9

Stir in the balsamic vinegar and cook for 2-3 minutes to reduce slightly.

Step 10

Return the seared pork to the pot along with the chicken or beef stock.

Step 11

Add the thyme sprigs and bay leaf to the pot.

Step 12

Bring the mixture to a simmer, cover, and transfer to the preheated oven.

Step 13

Braise in the oven for about 1.5 to 2 hours, or until the pork is very tender and the sauce has thickened.

Step 14

Remove the pot from the oven and discard the thyme sprigs and bay leaf.

Step 15

If desired, stir in a tablespoon of butter to enrich the sauce.

Step 16

Serve the braised pork over mashed potatoes, polenta, or crusty bread, spooning the sauce generously over the top.

Nutrition Facts

Serving size	(1602.3g)

Amount per serving	% Daily Value*
Calories	3284.2

Total Fat 221.7g	0%
Saturated Fat 75.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 666.0mg	0%
Sodium 3814.3mg	0%
Total Carbohydrate 77.5g	0%
Dietary Fiber 3.0g	0%
Total Sugars 50.4g
Protein 169.7g	0%

Vitamin D 7IU	0%
Calcium 218.2mg	0%
Iron 15.0mg	0%
Potassium 3356.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 66.9%

Protein: 22.7%

Carbs: 10.4%