Braised Pork Shoulder with Green Olives and Capers

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Rating: 4.0/5 (3 votes cast)
Braised Pork Shoulder with Green Olives and Capers, 4.0 out of 5 based on 3 ratings


30 minutes

2 hours 10 minutes


    • 3 lb
      1.5 kg
      Canadian Pork Shoulder Blade Roast, boneless
    • salt and freshly ground black pepper
    • 1 cup
      250 mL
      green olives, pitted
    • 2 Tbsp
      25 mL
      canola oil
    • 1 Tbsp
      15 mL
    • 1
      medium onion, sliced
    • 2 Tbsp
      25 mL
      minced garlic, divided
    • 3 Tbsp
      45 mL
      capers, drained
    • 2 tsp
      5 mL
      grated lemon zest
    • 1 Tbsp
      15 mL
      chopped fresh rosemary, divided
    • 1 1/2 cups
      375 mL
      EACH dry white wine and chicken stock
    • 1/4 cup
      50 mL
      chopped parsley


Trim most of visible fat from pork shoulder. Season with salt and peppper. Pit all olives. Heat oil in a large casserole or Dutch oven. Brown pork on all sides. Remove pork; add onions and 1 Tbsp/15 mL garlic; sauté briefly, then add olives, capers, 1 tsp/5 mL lemon zest, rosemary, wine, and chicken stock. Bring to a boil and simmer for 10 minutes. Replace pork in casserole, cover, and simmer for about 2 hours, or until the internal temperature has reached 170°F (77°C). Remove pork; cover loosely and keep warm. Skim any fat from surface of cooking liquid and simmer for 10 minutes. At serving time, combine remaining garlic and lemon zest with parsley and gently stir into sauce. Check seasoning. Serve thinly carved pork with a spoonful of sauce.

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