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
Pork shoulder braised on the stovetop with Marsala wine and vegetables.
Ingredients
- 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
Instructions
-
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.
Recipe Notes
Optional gravy: After removing the pork and the vegetables from the pan, remove any liquid from the pan. Melt 2 Tbsp butter over medium heat. Stir in 1 Tbsp flour and cook, stirring, for 1 minute. Add 1/4 cup Marsala wine and 1/2 cup chicken broth and cook, stirring, until thickened. Add a splash of cream if you like and season with salt and pepper. Return shredded pork to the pan and stir to combine.
Can I make this in the oven. If so, how?
Galina
Hi Galina and yes, you could. Simply pop into a 325F oven (covered) instead of cooking on stove top. The timing should be very similar to the stove top timing, but judge by when it easily falls apart with a fork.
Simply delightful! I love braised meats and veggies when it gets cold outside and with the Marsala flavors here mmmm …such a great comfort food dish. Love the fresh parsley garnish too, makes for a delicious contrast in flavors! So what my mom would have done, I am beginning to form a sentimental attachment to this recipe just looking at the pictures:)
Your Mom and I must share the philosophy that every dinner needs a bit of green :) Thanks Milena!
Yay! One pot meals are my fave and especially comfort food one pot meals! How delicious would this be for dinner tonight with a big ol’ glass of red wine? So freakin’ delish, my friend :)
Thanks Dawn :)
Can’t beat one pot meals Jennifer. And this one looks so hearty and satisfying for the fall and winter months. On my list!
Thanks Mary Ann :)
Yum! This is a fabulous looking dinner idea. And I love that it comes together so easily. I will definitely add this to my “must try” list!
Thanks so much, Chris :)
This is my kind of meal Jennifer. One pot with vegetables and meat. I love that you used wine with the pork, such a delicious combination. Pinning!
Thanks Tricia and me, too! I love having dinner done so easily :)