Cranberry-Rosemary Braised Pork Shoulder

Preparation
10 minutes
Baking
5 to 8 hours
Portions
6 to 8
Ingredients
  • 1 duBreton Pork Shoulder
  • 125 mL (½ cup) of white wine
  • 125 mL (½ cup) of dried cranberries
  • 6 – 8 French shallots, peeled
  • 4 sprigs of fresh rosemary
  • Fresh ground salt and pepper
Preparation steps

Slow cooker

  1. Place the pork shoulder in the slow cooker (sear the pork first if desired*).
  2. Add the remaining ingredients and season generously.
  3. Cover and cook on high for 5 to 6 hours or on low for 7 to 8 hours (may vary depending on slow cooker). The pork is done when the meat is fork-tender.
  4. Serve the pork with the drippings.

* Searing the meat shortens the cooking time and adds flavour. Using hot water also helps to raise the temperature faster.

 

Conventional oven

  1. Preheat oven to 160°C (325°F).
  2. In an ovenproof pan, sear the pork shoulder in a little oil or butter.
  3. Add the remaining ingredients and season generously.
  4. Cover and bake for 3h 30 minutes to 4 hours or until the meat is fork-tender.
  5. Serve the pork with the drippings.