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[[ Pork · Meat · Dinner · Braise · Roast ]]

Greek-Style Braised Pork Shoulder with Lemon, Wine & Herbs

Gluten free
Dairy free

Pork shoulder braised slowly in white wine, tomatoes and lemon with plenty of garlic, capers, olives and herbs. The meat becomes very tender and pulls apart easily, with a bright, briny sauce. Good for a relaxed weekend meal where the oven does most of the work.

An original recipe by Jamie, created in collaboration with AI. The drawing is AI too.

Time: 4 h 30 min
Effort: Low
Steps: 9

6 of the steps have a timer you can start with one tap.

Pencil drawing of Greek-Style Braised Pork Shoulder with Lemon, Wine & Herbs

Ingredients

6 to feed

2.3 kg pork shoulder roast
8 g flaky sea salt
4 g black pepper
30 g olive oil
6 cloves fresh garlic
4 whole anchovy fillets
400 g tin crushed tomatoes
250 ml white wine
150 ml chicken or pork stock
30 g capers, drained
180 g black olives, sliced, drained
1.5 whole lemon
4 g dried oregano
3 sprigs fresh rosemary
4 sprigs fresh thyme
4 leaves fresh sage
900 g potatoes, cut into chunks
15 g fresh parsley

Gluten free as long as your stock is. Worked out from the ingredients as written. Packets vary, so check the labels if it matters to you.

How it goes

PrepDry and season the pork
CookSear the pork · Build the braise
BraiseBraise low and slow
RestCool and refrigerate overnight
PrepSkim the fat
CookReheat and add potatoes
FinishRest, pull and finish
ServeBring to table and serve

Method

Dry and season the pork
Preheat oven to 160°C fan. Pat the 2.3 kg pork shoulder completely dry with paper towels — this is crucial for browning. Score the fat cap lightly with a knife if present. Season all over with 8g salt and 4g pepper. Roughly chop 6 cloves garlic. Zest and juice 1 lemon.
Sear the pork
Heat 15g olive oil in your Dutch oven over medium-high heat until shimmering. Place the pork fat-side down and sear for 4–5 minutes until deep golden brown. Turn and sear all remaining sides — about 10–12 minutes total. Remove and set aside.
Build the braise
Reduce heat to medium. Add 4 anchovy fillets and 6 cloves garlic to the pot. Stir for 1 minute — the anchovies will melt completely and dissolve into the oil. Add 250ml white wine and scrape up all the browned bits from the bottom. Let it bubble for 2 minutes. Add 1 tin tomatoes (400g), 150ml stock, 30g capers, 180g black olives, lemon zest and juice, 4g dried oregano, 3 sprigs rosemary, 4 sprigs thyme, and 4 sage leaves. Stir to combine.
Braise low and slow
Nestle the seared pork back into the pot — it should sit about half-submerged in the braising liquid. Bring to a gentle simmer, cover with the lid, and transfer to the oven at 160°C fan. Braise for 3.5 hours, turning the pork once at the halfway mark if you remember.
Cool and refrigerate overnight
Remove the pot from the oven. Leave the pork in the pot to cool uncovered for 1 hour at room temperature, then cover with the lid and refrigerate overnight. Do not add potatoes yet. The fat will solidify on the surface and can be easily skimmed off the next day.
Skim the fat
Take the pot out of the fridge. The fat will have solidified into a pale, waxy layer on the surface. Lift it off with a spoon and discard. Underneath will be a rich, dark, intensely flavoured braising sauce.
Reheat and add potatoes
Cut 900g potatoes into 4–5cm chunks — no need to peel. Place the pot over medium heat on the stovetop and bring the braising liquid to a gentle simmer. Tuck the potato chunks in around the pork, pushing them down into the sauce. Drizzle with 15g olive oil and sprinkle with 4g salt. Transfer uncovered to the oven at 180°C fan for 40–45 minutes, until potatoes are tender and starting to colour and the pork top is caramelised and sticky.
Rest, pull and finish
Remove from oven. Rest the pot uncovered for 15 minutes. Discard the herb sprigs. Pull the pork into large chunks using tongs or two forks — it should offer almost no resistance. Squeeze over 0.5 lemon juice and scatter generously with 15g fresh parsley.
Bring to table and serve
Bring the Dutch oven straight to the table. Spoon the tomato-olive braising sauce generously over the pork and potatoes.