This braised pork shoulder recipe transforms a typically tough cut of meat into a tender, flavorful dish. The process begins by browning the pork shoulder steaks, creating a rich, caramelized crust that seals in the juices and adds depth to the overall flavor profile. The browned pork is then slowly braised with a medley of aromatic vegetables, including celery, garlic, rutabaga, and red onion.

These vegetables not only contribute their distinct flavors to the braising liquid but also soften and sweeten as they cook, complementing the savory pork. The braising liquid itself is a simple yet elegant combination of white wine and chicken stock. The wine adds a touch of acidity and complexity, while the chicken stock provides a savory base that enhances the natural flavors of the pork and vegetables.

As the pork simmers in this flavorful liquid, it becomes incredibly tender, falling apart at the touch of a fork. The slow braising process allows the flavors to meld together, creating a harmonious and satisfying dish. Feel free to adapt this recipe to your preferences by experimenting with different acids, such as various vinegars, and herbs.

Root vegetables like daikon can also be used. The possibilities are endless, allowing you to create a unique and personalized braised pork shoulder that suits your taste. This braised pork shoulder is delicious served with a side of fresh avocado sprinkled with sea salt, offering a creamy and refreshing contrast to the rich and savory pork.

Alternatively, pair it with a dark green vegetable, such as sautéed spinach or roasted broccoli, for a healthy and balanced meal. For a comforting and satisfying side dish, consider serving it with cauliflower mash, which provides a smooth and creamy texture that complements the tender pork.