Hello everyone!
Inspired by the brilliance of Julia Turshen, this recipe is proof that simple techniques and a few standout ingredients can create magic. Braised pork shoulder, tender and juicy, meets the sweet bite of apricots, the briny pop of Castelvetrano olives, and the herbaceous aroma of rosemary—all simmered together into one unforgettable dish. Whether you’re gathering with family or treating yourself to a cozy dinner, this recipe is a perfect blend of comfort and elegance.
Why You’ll Love This Recipe
- Flavor Explosion: Sweet, salty, and herbaceous notes balance perfectly for an irresistibly rich taste
- Easy Technique: Straightforward steps make this recipe beginner-friendly and fuss-free
- Make-Ahead Friendly: Braising is forgiving—this dish is even better when prepared in advance
- Flexible Pairings: Serve with creamy polenta, buttered egg noodles, or your favorite carb.
The Perfect Pork Shoulder
This dish starts with the star ingredient: pork shoulder. While I opted for pasture-raised pork from The Wild Hare Kitchen in Longwood, Florida—a local gem known for its organic offerings—don’t feel like you have to splurge for the best results. Whether you grab your pork from the grocery store or a local butcher, a conventional pork shoulder or Boston butt will work wonderfully. The key is choosing a piece with a good balance of fat and meat, which helps the pork stay tender and juicy as it cooks. If you can, ask your butcher for advice on selecting the best cut.
Choosing quality meat, even from your local supermarket, can make all the difference in flavor, but what matters most is that you enjoy making and eating this dish.
Step-by-Step: From Simple to Spectacular
- Season Smart: Generously salt the pork at least 1 hour before cooking—or better yet, let it sit overnight. This dry brine is the secret to deeply flavorful, tender meat that’s seasoned all the way through. Even 30 minutes makes a difference, but if you’re short on time, don’t skip it entirely!
- Brown for Bold Flavor: Sear each side in olive oil until it’s golden brown and caramelized. This step creates layers of flavor that will shine in the final dish.
- Simmer to Perfection: Add broth, apricots, olives, rosemary, and bay leaves. Cover and cook on low heat (or in a 300°F oven) until the pork is meltingly tender—about 2.5 hours.
- Shred and Mix: Use forks or tongs to shred the pork right in the pot. Stir the meat into the savory-sweet juices for a deeply flavorful finish.
Expert Tips for Success
- Timing is Everything: For best results, let the salted pork sit overnight, but even a quick 1-hour rest boosts flavor
- Pot Perfect: Use a Dutch oven or a heavy-bottomed pot with a tight-fitting lid. Make sure it’s oven-safe if you’re choosing the oven method
- Customize the Juices: Prefer a thicker sauce? Simmer uncovered for 10-15 minutes after shredding the pork
Serving Suggestions
This dish begs for something to soak up the rich, flavorful sauce. Here are a few ideas:
- Classic Celery Stuffing
- Creamy, Buttery Homemade Baked Polenta
- Buttered egg noodles
- Crusty 10-Grains Harvest Bread for sopping up every last drop
We enjoyed this dish during a family game night paired with homemade cranberry sauce and my foolproof baked polenta. It was a hit!
Julia Turshen: Cookbook Magic
A heartfelt thanks to Julia Turshen for her incredible cookbook, What Goes with What, which inspired this recipe. Her clear instructions and focus on approachable cooking make every recipe feel like a triumph, no matter your skill level.
Whether it’s a casual family meal or a special occasion, this braised pork with apricots and green olives is a recipe you’ll come back to again and again. Let me know if you try it—I’d love to hear how it turned out!
Braised Pork with Apricots and Green Olives
Ingredients
Equipment
Method
- Pat the pork dry. Sprinkle the pork pieces evenly with salt. Let them sit in the fridge overnight, or at room temperature for at least an hour before cooking if you're short on time. While optional, this step helps the meat cook more evenly and allows the salt to penetrate deeper.
- Place the oil in a large, heavy pot (like a Dutch oven) over medium-high heat. Pat the pork dry (if any juices have accumulated) before searing to get a golden crust. Add the pork pieces and cook, turning them until browned all over, about 10 to 15 minutes total.
- Add the chicken broth, bay leaves, apricots, olives, and rosemary to the pot. Cover, turn the heat to low, and simmer gently until the pork is incredibly tender, about 2½ hours.
- Remove the pot from the heat and use tongs or two forks to shred the pork directly in the pot (discard any large pieces of fat as you work). Then mix the shredded pork together with all the juices in the pot and season to taste with salt.
- Serve hot with the carb of your choosing.
Notes
For the best flavor and texture, salt the pork shoulder and let it rest overnight. This enhances flavor, keeps the meat juicy, and improves browning during searing. If you’re short on time, even a quick 1-hour rest will make a big difference. Just be sure to pat the pork dry before searing for a beautifully golden crust!
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Braising Tips from the Pros
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7 responses to “Julia Turshen’s Braised Pork with Apricots & Green Olives”
Looks delicious!
Thanks a lot for sharing the recipe (and the photos)!!!
You’re welcome, Luisa! Have a great weekend!
🌼🌼🌼
I’m not a pork fan, but you sure do make it look good! Thanks for the braising tips. 🙂
Mmm, mmm looks soooo yummy, Robin, Happy Friday! : )
Thank you, Gene, Have a great weekend!
Ah … Yam-Yam for today is: (drum roll sound) Braised Pork with Apricots and Green Olives. Thank You! 🙂