Braised pork shoulder w. cranberry tomato sauce

Tuesday, 17 November, 2015 By Lee Greene
Scrumptious Pantry Single.php

Following our conversation on sustainable meat and heritage breeds with Rob Levitt of Butcher & Larder fame (read the interview here), I knew I wanted to unlock the aromas of a slow braised meat in my apartment and Rob’s super knowledgable staff stirred me towards a piece of pork shoulder, as they did not have any off-cuts like heart or tongue available (I do love playing with meats that are considered “lesser cuts” and make them shine).

On the pork shoulder I did a very simple braise with just a few fresh veggies, herbs & salt and then mixed some of our Smoky Catsup (flavored with cranberries & chipotle) into the braising juices at the end of the cooking process. It was delicious!


1.5lb pork shoulder
1/2 leek
1.5 cups of celeriac, cubed
1 cup vegetable stock
2 tsp sea salt
1 Tbsp mixed herbs: pink peppercorns, sage, rosemary, oregano
5 Tbsp Scrumptious Pantry Tomato Catsup Smoky

Scrumptious Pantry Braised Porkshoulder pan small


(1) Heat oven to 325F.
(2) On the stove, heat a large heavy pan (preferably a Dutch oven) with a little oil. Add pork shoulder and quickly brown on both sides.
(3) Add salt, spices, celeriac, leeks and vegetable stock. Cover pot and transfer to oven.
(4) Cook for about 90-120 minutes, till fork tender.
(5) Remove the pork shoulder and cut in bite size pieces. Mix Tomato Catsup Smoky into braising liquid and dress the meat with it.
(6) Serve with a side of roasted sweet potatoes and romanesco, making best use of the oven running!

At Scrumptious Pantry we preserve the exciting flavors of rare heirloom fruit and vegetables and precious heirloom seeds. Delicious varieties put up in gourmet condiments and artisan preserves for you to enjoy at home! Because Heirloom is much bigger than just Heirloom tomatoes.

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