Braised Pork Shoulder with Cheesy Fontina Grits
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Slow-braised pork shoulder served over creamy fontina grits with red wine pan sauce, pickled red onions, and fresh parsley. Rich, deeply flavored, and deeply comforting—the kind of dish you make on a weekend when you have time to let it braise.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 4 pounds boneless pork shoulder
- kosher salt
- freshly ground black pepper
- 2 tablespoons light olive oil (ro bacon fat plus more as needed)
- 1 large yellow onion (roughly chopped)
- 3 carrots (roughly chopped)
- 3 celery stalks (and any leafy green parts, roughly chopped)
- 3 tablespoons tomato paste
- 1 cup dry red wine
- 2 tablespoons unbleached all-purpose flour
- 1 head garlic (halved)
- 1 bunch parsley (stems and leaves)
- 2 cups low-sodium beef broth
- 2 bay leaves
- 2 cups whole milk
- 1 cup low-sodium chicken broth
- 1 cup coarse corn grits or polenta
- 3/4 teaspoon kosher salt
- 1/2 cup freshly grated fontina cheese
- 1/4 teaspoon freshly ground black pepper
- minced fresh parsley
- pickled red onions
At a glance
PER SERVING · TIME 256M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 3h 36m
- Sodium
- 2136mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 457mg
- Calcium
- 213mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 2136MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.