Quick Pork Shoulder & Rutabaga Braise (Stovetop)
Fast-braised pork shoulder country-style ribs become tender in under an hour when cut into chunks and simmered. Rutabaga and carrots soak up the savory broth for a cozy March bowl.
Back to full listIngredients
- Pork Shoulder Country Style Ribs 1.25 lb $5.09 per lb
- Fresh Rutabaga 1 lb $1.99 per lb
- Carrots 1/2 lb $1.69 per lb
- Jumbo Yellow Onions 1/2 lb (about 1/2 large onion) $1.49 per lb
- Simple Truth Organic® Fat Free Free Range Chicken Broth 2.5 cups $1.79 (sale) per 32 oz
- Garlic 2 cloves (from 1 head) $1.50 each
Instructions
- Prep: Peel and cube rutabaga (3/4-inch). Slice carrots. Dice 1/2 onion. Mince 2 garlic cloves. If ribs are large, cut into 2-inch chunks.
- Brown (stove): Heat 1 tbsp oil in a Dutch oven over medium-high. Brown rib pieces well on 2 sides, 6–8 min total; transfer out.
- Sauté: Lower heat to medium. Add onion; cook 3–4 min. Add garlic 30 sec.
- Simmer: Add broth (2.5 cups), scrape up browned bits. Add rutabaga + carrots; return pork. Bring to a simmer, cover, and cook 35–40 min, stirring occasionally, until veg is tender and pork is very tender (adjust with a few extra minutes if needed).
- Finish: Taste and season with salt/pepper. For a thicker broth, uncover and simmer 3–5 min, or mash a few rutabaga cubes into the liquid.
- Serve: Ladle into 2 bowls. Optional pantry garnish: chopped parsley; optional brightness: a small squeeze of lemon.
Cook time: 55 minutes
Estimated cost: $13–19
Health notes: ~800–1050 kcal per serving (ribs are richer). Skim fat after simmering for a lighter bowl; add extra veg if desired.
Drink pairing: Pork + roots pair well with Pinot Noir, Grenache, or a fuller-bodied dry white.