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Slow-Braised Pork Shoulder with Mustard-Cream, Browned Cremini and Lemon-Wilted Spinach

4 servings · 4.6 g net carbs

4.6g Net carbs 76.8g Fat 56g Protein 955.7 kcal

4.6g Net carbs · 76.8g Fat · 56g Protein · 955.7 kcal

Slow-Braised Pork Shoulder with Mustard-Cream, Browned Cremini and Lemon-Wilted Spinach

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This recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.

4 servings  ·  prep 30 min  ·  cook 3 hr  ·  total 3 hr 30 min  ·  difficulty hard

Slow-braised pork shoulder is cooked with chicken stock and finished with prepared mustard and heavy cream until fork-tender. The plate pairs the braised meat with browned cremini mushrooms and quickly wilted spinach finished with lemon juice. The sauce is reduced on the stovetop from the braising liquid and whisked with heavy cream so it coats the pork. Mushrooms are browned in unsalted butter to absorb pan juices and spinach is wilted briefly so it keeps a bright color.

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Ingredients

  • pork shoulderPork, Fresh, shoulder, whole, separable lean and fat, raw
    1200 g
  • olive oil
    30 ml
  • garlicGarlic, Raw
    12 g
  • chicken stockSoup, Stock, chicken, home-prepared
    100 ml
  • heavy creamCream, Heavy
    100 ml
  • prepared mustardMustard, Prepared, yellow
    20 g
  • cremini mushroomsMushroom, Crimini
    160 g
  • unsalted butterButter, Without salt
    30 g
  • spinachSpinach, Raw
    200 g
  • lemon juiceLemon juice, Raw
    10 ml
  • thyme
    5 g
  • saltSalt, Table
    8 g
  • black pepperSpices, Pepper, black
    3 g

Equipment

  • 12-inch skillet
  • dutch oven

Method

  1. Preheat the oven to 160°C (325°F).
  2. Season the pork shoulder with salt and black pepper on all sides.
  3. Heat a dutch oven over medium-high heat and add olive oil; sear the pork until well browned on all faces, then remove the pork and set aside.
  4. Lower the heat, add garlic to the pot and cook briefly to release aroma, then pour in chicken stock and scrape the fond to deglaze the pan.
  5. Return the pork shoulder to the pot, add thyme, cover, and transfer to the oven to braise until fork-tender.
  6. When the pork is tender, remove it to a resting tray and skim or strain the braising liquid back into the pot.
  7. Bring the braising liquid to a simmer on the stovetop and reduce until slightly concentrated, then whisk in heavy cream and prepared mustard and simmer until the sauce thickens enough to coat the back of a spoon.
  8. Meanwhile, heat a 12-inch skillet over medium-high heat and melt unsalted butter; add cremini mushrooms and sauté until deeply browned and their liquid has evaporated.
  9. Add garlic to the mushrooms if desired and finish with a splash of lemon juice, then keep warm.
  10. In the same skillet or a clean pan, wilt the spinach quickly over high heat just until softened and bright; toss with a little olive oil and a touch of lemon juice.
  11. Slice the rested pork shoulder, spoon mustard-cream sauce over the slices, and serve with the browned cremini mushrooms and lemon-wilted spinach.
Preheat the oven to 160°C (325°F).

Tips

Pro tip

  • Trim only large pieces of exterior fat so the roast keeps flavor and the sauce gains richness.
  • Brown the pork well before braising to build deep fond for the sauce.
  • Dry the mushrooms before sautéing so they brown instead of steaming.
  • Wilt the spinach just until soft and remove from heat to avoid overcooking.

Frequently asked questions

Can I use pork tenderloin instead of pork shoulder?
Yes, you can use pork tenderloin, but it will cook much faster and lack the same connective-tissue richness. Reduce the braise time substantially and finish with the same mustard-cream technique; expect a firmer, leaner texture compared with the slow-braised shoulder.
What can I use instead of cremini mushrooms?
Use portobello mushrooms or shiitake mushrooms interchangeably; both brown well and will give a similar umami lift. Portobello will give larger slices and a meatier bite, while shiitake will add a more pronounced mushroom aroma.
Why is my sauce too thin after reducing?
Continue to simmer the sauce uncovered to concentrate it until it coats the back of a spoon, then finish with heavy cream and mustard. If reduction stalls, increase the heat briefly to accelerate evaporation while whisking to keep the sauce smooth.
What if the pork is not fork-tender after the stated braise time?
Return the covered pot to the oven and continue braising, checking every 30 minutes until fork-tender. Maintain a gentle simmer in the braising liquid so connective tissue can break down without drying the meat.
How should I store leftovers, and how do I reheat them?
Refrigerate leftovers within 2 hours of cooking — within 1 hour if the room is above 90°F (32°C). USDA general guidance for cooked leftovers is 3 to 4 days in the refrigerator at 40°F (4°C) or below, or the freezer for longer. Reheat until steaming hot throughout, to 165°F (74°C). These are USDA FoodKeeper general guidelines, not a measurement of this specific recipe.

Per serving

Primary macros

4.6g Net carbs 3% 56% 41%
Net carbs Fat Protein
4.6 gNet carbs
56 gProtein
76.8 gFat
2.2 gFiber
955.7Calories

Electrolytes

Na1126 mgSodium
K1442 mgPotassium
Mg114 mgMagnesium

Minerals

Calcium
116 mg
Iron
4.43 mg
Magnesium
114 mg
Phosphorus
642 mg
Potassium
1442 mg
Zinc
8.73 mg
Copper
0.453 mg
Selenium
—

Vitamins

Vitamin A
—
Vitamin C
—
Vitamin D
—
Vitamin E
—
Vitamin K
—
Thiamin (B1)
2.386 mg
Riboflavin (B2)
1.231 mg
Niacin (B3)
13.94 mg
Pantothenic acid (B5)
—
Vitamin B6
1.266 mg
Folate
—
Vitamin B12
—

Other nutrients

Choline
—

Based on USDA source data. A dash means that nutrient wasn’t reported for this food — it doesn’t mean the food contains none. Nothing was estimated in its place.

469.9 g per serving

10 figures are unavailable. Nothing was estimated in its place.

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Published 2 September 2026

Nutrition computed from USDA FoodData Central, from the matched food records — never estimated by a model. How we compute these numbers.