This Marsala Braised Pork with Carrots and Potatoes is both easy and delicious, with fork tender pork and vegetables made all in one pot.
I’m always looking for different ways to use pork shoulder, since it’s a very economical cut of meat and it’s always moist and tender.
Here I’ve combined a small pork shoulder roast with Marsala wine, onions, potatoes and carrots for a delicious one-pot meal. The pork braises beautifully by simply simmering covered on the stovetop for a couple of hours.
And when it’s done, your entire meal is ready in your one pot.
Cook’s Notes for Marsala Braised Pork with Carrots and Potatoes
Marsala wine can be found with the Italian wines. For savoury dishes like this, look for one labelled Dry (vs sweet) Marsala wine. The brand I use is Sperone. If you can’t find or get any, a nice red wine (one you enjoy drinking) could be used instead.
As written, the pork will be nice and moist, but if you’d like a gravy, you can make one easily. It’s especially nice if you might like to serve this over polenta, for example. Instructions for a quick gravy are included in the recipe below.
Cooking time will vary based on the size of your pork shoulder. I forgot to check the exact weight on mine, but it was small-ish, roughly 6-inches wide by 3 inches tall. At that size it was nicely cooked and shreddable after about 1 1/2 hours. Keep in mind the size of your pot, as you want to leave room for potatoes and carrots. So you don’t want your pork to fill the pot.
If you’d like to cook this one in the oven instead of on the stove-top, simply pop into a 325F oven after searing the meat and adding the vegetables and wine and cook for the same amount of time in the oven.
Braising meat is simply cooking it slowly in a covered container, usually with some liquid. Heavy pots, such as an enameled cast iron pot with a lid, are best for braising, as they evenly distribute the heat and to avoid burning on the bottom over the long cooking time. You can braise on the stovetop or in the oven.
Marsala Braised Pork with Carrots and Potatoes
- 2 lb. pork shoulder roast 2-3 lbs., string removed if tied
- 1 Tbsp olive oil
- 1 1/2 cups Marsala wine
- 2 cloves garlic halved
- 1/2 medium onion roughly chopped
- 2 large carrots peeled and cut into diagonal 1 1/2-inch slices
- 10 mini potatoes unpeeled and halved
- 2 fresh thyme sprigs or 1/2 tsp dried thyme
- Salt and freshly ground pepper
- Heat oil in heavy pot with a lid over medium heat on the stovetop. Pat pork shoulder roast dry and season on both sides with salt and freshly ground pepper. Add to hot pan and cook until browned on the bottom. Flip over and brown the other side.
- Add the Marsala wine to the pan and allow to boil for 1 minute. Scatter the prepared garlic, onion, carrots and potatoes around the roast. Throw in thyme sprigs (or sprinkle with dried thyme). Season with salt and pepper. Cover pan with lid and reduce heat to medium low.
- Allow to simmer, covered, for 45 minutes, then stir and flip roast over. Simmer covered for another 45 minutes, then check pork for doneness by pulling on it with a fork. *Note: You don't ever want the pan to be completely dry. If liquid seems thin, add another splash of Marsala, chicken broth or water, to keep it moist. If it comes apart easily, it is done. If not, keep simmering, covered, until it tests done.
- When pork is ready, remove pot from heat for a moment. Remove pork to a plate. Spoon out vegetables into a bowl. Shred or tear apart pork with two forks. Return pot to burner over medium heat. If making optional gravy (below), proceed with that in the empty pot. Otherwise, return pork to pot with any pan juices and cook over medium low heat for 5-10 minutes. Return vegetables to pot to re-warm. Serve.