Go Back
Robin Ward

Braised Pork with Apricots and Green Olives

Juicy braised pork shoulder with sweet apricots, buttery Castelvetrano olives, and aromatic rosemary. Simple to make, richly flavorful, melt-in-your-mouth tender, and always a crowd favorite!
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 2 hours 30 minutes
Servings: 6
Course: #main, Dinner
Cuisine: #American-MediterraneanFusion, #Mediterranian, American
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lb boneless pork shoulder roast (or pork butt or Boston butt), trimmed of any large pieces of fat or gristle, cut into 2 to 3 pieces to fit in pot.
  • 2 tsp kosher salt
  • 2 Tbsp olive oil
  • 1½ cups chicken broth (or boiling water mixed with Better Than Bouillon).
  • 4 dried bay leaves
  • 1 cup dried apricots
  • 1 cup pitted green olives, preferably Castelvetrano
  • 2 large sprigs fresh rosemary
For serving:
  • Buttered egg noodles, creamy polenta, stuffing, toast, or whatever you would like - this pork is great with any carb.

Equipment

  • 1 Dutch oven or large pot (If baking, make sure the pot is oven safe.)

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Serve hot with the carb of your choosing.

Notes

Pro Tip: Optional Overnight Salting
  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!