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Braised Pork Shoulder for Ravioli

Prep Time:30 Minutes
Cook Time:6 Hours

Nutritional Information

In class on 9/19 and 9/20 we smoked our pork shoulder for 3 hrs prior to braising.


  • 2 tablespoons olive oil
  • 1/2 lb. pancetta, sliced (optional)
  • 3 lbs. trimmed boneless pork shoulder, cut into 1-inch chunks
  • Salt Freshly ground pepper
  • 3 oz Rub of choice, (in class we used mediteranean-ish)
  • 3 sage leaves
  • 2 thyme sprigs
  • 1 small onion, cut into 1/2-inch dice
  • 1 small carrot, cut into 1/2-inch dice
  • 1 celery rib, cut into 1/2-inch dice
  • 1 leek, white and light green part only, cut into 1/2-inch dice
  • 4 garlic cloves, minced
  • 2 cups dry red wine
  • 2 cups chicken stock or low-sodium broth
  • 1 14-ounce can tomato puree or fresh tomatoes blended well
  • Freshly grated pecorino cheese, for serving


  • 1. Rub pork shoulder with desired rub up to a day in advance. but no less than 1 hr.
  • 2. Preheat Egg to 250ºF add smoking wood, platesetter, pan of water and stainless steel rack. Smoke pork shoulder for approximately 3 hours.
  • 3. Remove from Egg, allow shoulder to cool and slice into 2 inch thick slices. Next remove stainless rack and pan of water. Place dutch oven or any pot large enough to hold all ingredients. Add enough oil to coat pan and sauté vegetables until well caramelized. Deglaze pan with red wine and reduce to almost dry. Add remaining ingredients and pork shoulder. Cover pan tightly cook until pork is tender. Strain liquid from pot and reserve. Finely shred pork shoulder and add cheese. Taste and season if necessary. Allow the pork to cool completely before stuffing ravioli. Use the braising liquid to finish your raviolis.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828