This hearty and flavorful yet cozy meal is sure you warm you up and fill your tummy. Balsamic and rosemary braised pork butt could be a new favorite dinner!
Talk about a versatile meal. This pork is so full of flavor. It takes a while to make, but very little active time and the results are so worth it.
It makes a perfect comfort food meal, but the flavors are sophisticated enough to make it company worthy as well. Serve it over mashed potatoes, egg noodles or rice for a delicious dinner.
If now isn’t the time for a little extra comfort food, I don’t know when is! This takes comfy cozy yummy food to the next level.
It will make the house smell amazing while it cooks. It will fill your belly. It will make you feel warm and cozy from the inside out!
If you have a pork shoulder on hand, make sure you get this on your menu. Pork butt just begs to be braised and this is a flavorful and fragrant way to do it.
Throw in some bay leaves, rosemary and enough water to give plenty of braising liquid and you are in business.
See, you take it out of the oven and the meat falls right off the bone! I poured off the fat, thickened up the braising liquid a bit and added the meat back.
It was perfect served over mashed potatoes, but would also be great with rice or pasta. A quick veggie and dinner is served!
If you like fun pulled pork variations, you may want to try apple cider pulled pork. It is a great slow cooker recipe that has a wonderful flavor profile of mustard and cider.
For a brighter variation, you may like Pacific pineapple pulled pork. It has flavors inspired by the islands like ginger, soy and of course pineapple!
If you aren’t so sure about the fruit in your pork, try hula pulled pork. It has a fun sauce made of sriracha, ginger and soy sauce.
With all of these great options, it is hard to know what to make first. Since you are here on the balsamic and rosemary, I’d go ahead and pick that on today. But be sure to put the others on your must make list as well!
I have a whole post devoted to making indoor pulled pork fabulous. Check out all the delicious slow cooker, oven and instant pot recipes and let me know your favorites!
- 2 Tablespoons cooking oil
- 3-4 pounds pork shoulder/butt
- 1/2 cup balsamic vinegar
- 1/3 cup honey
- 2-3 sprigs rosemary
- 2 bay leaves
- salt & pepper
- 2-3 teaspoons corn starch
- Preheat oven to 300°F.
- In a large dutch oven, heat the oil over medium-high heat.
- Sprinkle salt and pepper generously over pork and brown pork on each side.
- Remove from heat. Pour vinegar and honey over pork. Add rosemary and bay leaves. Add 4 cups of water. Cover with lid and place in oven.
- Braise for 4-6 hours.
- Remove meat from braising liquid. If desired, skim the fat off the liquid.
- Over low heat, simmer liquid adding a slurry of a couple of tablespoons of water and corn starch. Bring to a simmer.
- Cut meat into chunks, removing any remaining chunks of fat and heat until warm.
- Serve over mashed potatoes, rice or pasta.
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Amount Per Serving: Calories: 378Total Fat: 26gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 102mgSodium: 98mgCarbohydrates: 8gFiber: 0gSugar: 7gProtein: 26g
All nutritional information is estimated and will depend on the exact ingredients you use.