Recipes Main Courses Pork Italian-Style Braised Pork Shoulder and Sausages

Italian-Style Braised Pork Shoulder and Sausages

Italian-Style Braised Pork Shoulder and Sausages is rated 3.5 out of 5 by 2.
  • y_2017, m_7, d_23, h_13
  • bvseo_bulk, prod_bvrr, vn_bulk_1.0.0-hotfix-1
  • cp_1, bvpage1
  • co_hasreviews, tv_0, tr_2
  • loc_en_US, sid_recipe.italian-style-braised-pork-shoulder-and-sausages, prod, sort_[SortEntry(order=SUBMISSION_TIME, direction=DESCENDING)]
  • clientName_williamssonoma
  • bvseo_sdk, java_sdk, bvseo-4.0.0
  • CLOUD, getAggregateRating, 74ms
  • REVIEWS, PRODUCT
Prep Time: 15 minutes
Cook Time: 255 minutes
Servings: 8

This dish, which is easy to prepare using our Italian braising gravy, is great prepared a day in advance. Braise the meat and let it cool to room temperature, then cover and refrigerate. The next day, remove and discard the layer of fat on top and reheat the meat and sauce over medium-low heat until warmed through.

Ingredients:

  • 3 1/2 lb. boneless pork shoulder roast
  • Kosher salt and freshly ground pepper, to taste
  • 2 Tbs. vegetable oil
  • 1 lb. sweet Italian sausage links
  • 1 jar Italian braising gravy
  • 12 oz. pappardelle, cooked until al dente and drained
  • 1 oz. arugula
  • Shaved Parmigiano-Reggiano cheese for garnish
  • Extra-virgin olive oil for drizzling

Directions:

Season the pork on both sides with salt and pepper.

Preheat a Cuisinart multicooker on the brown/sauté setting to 400°F according to the manufacturer’s instructions. Warm the oil in the multicooker until almost smoking. Add the pork and sausages and cook until browned on all sides, 8 to 10 minutes. Add the Italian braising gravy. Set the multicooker on the slow cook-high setting, cover and cook until the pork is fork-tender, about 4 hours.

Skim the fat off the sauce. Cut the sausages into slices. Place the pork and sausages in the center of a large platter. Add the pasta to the sauce in the multicooker and toss to coat evenly. Add the arugula and toss until just wilted. Arrange the pasta around the pork and sausages and garnish with cheese. Lightly drizzle with olive oil and serve immediately. Serves 6 to 8.

Williams-Sonoma Kitchen.

Rated 3 out of 5 by from "Recipe" or shill for their product?? Believe me, I love Williams Sonoma and I'll bet I'm one of their best customers. However, I'm dismayed that recently more and more of their "recipes" are thinly veiled promos for their products. Could they at least include directions for those of us who don't care to buy their expensive gravy, or at least might want to fix this NOW, and not have to wait for the stuff to ship? Not such a "quick weeknight meal" if you don't have the gravy on hand!
Date published: 2012-02-28
Rated 4 out of 5 by from Easy recipe with delicious results Looking for a shortcut to replace making my own sauce, I picked up the WS Italian Braising Sauce listed in this recipe. I was pleasantly surprised with the flavor. I used the Staub Cocotte pot instead of the crock pot and still had wonderful results. Seared the pork sausages and the roast in the Cocotte, added the jar of sauce, put the lid on and let it simmer on the stovetop for 30 minutes then put it in the oven at 350 for a few hours. We used a bone-in pork roast, which worked fine. The meat was tender and shredded easily and the sausages added an extra level of flavor. My whole family enjoyed the meal and I appreciated that it was so simple. This earned a spot as a repeat recipe in our house.
Date published: 2012-01-11
  • y_2017, m_7, d_23, h_13
  • bvseo_bulk, prod_bvrr, vn_bulk_1.0.0-hotfix-1
  • cp_1, bvpage1
  • co_hasreviews, tv_0, tr_2
  • loc_en_US, sid_recipe.italian-style-braised-pork-shoulder-and-sausages, prod, sort_[SortEntry(order=SUBMISSION_TIME, direction=DESCENDING)]
  • clientName_williamssonoma
  • bvseo_sdk, java_sdk, bvseo-4.0.0
  • CLOUD, getReviews, 76ms
  • REVIEWS, PRODUCT