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Braised Pork Shoulder With Red Eye Gravy

Braised Pork Shoulder With Red Eye Gravy

Marcus Meacham

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Marcus shows you how to make Braised Pork Shoulder With Red Eye Gravy.




Braised Pork Shoulder With Red Eye Gravy


  • Pork Shoulder

  • 3 pounds pork shoulder

  • Salt and pepper

  • Oil for browning

  • 8 cloves garlic

  • 1/4 pound each sage, rosemary, and thyme

  • 1/2 cup tomato paste

  • 5 cup chardonnay

  • 1/2 cup brown sugar

  • Rosemary Focaccia

  • 1 loaf focaccia

  • Olive oil, to drizzle

  • 3 sprigs rosemary

  • Red Eye Gravy

  • 1/4 cup diced ham

  • 1/4 cup diced bacon

  • 1/4 cup finel diced onion

  • 2 tablespoons flour

  • 1 cup chicken stock

  • 1 cup very strong brew coffee

  • 1 cup heavy cream


  1. Season the pork shoulder on all sides with salt and pepper. Place in a pre-heated dutch oven and sear each side for about 3-5 minutes.

  2. Add the tomato paste and stir, this will caramelize the pot and the meat.

  3. Add the garlic and herbs in a loose bunch and stir a few times before adding the brown sugar and wine.

  4. Cover and cook on a stove top for three hours on medium to high heat.

  5. Grill focaccia on open flame, brush with olive oil afterwards and sprinkle rosemary on top.

  6. In a cast iron pan, heat ham and bacon until all the fat is rendered and add the onion.

  7. Next, whisk in the flour to make a roux. Slowly, add in the chicken stock and coffee - whisk well and bring to simmer. Once thickened, add the heavy cream and whisk.

  8. Serve pork shoulder over grilled focaccia and serve with gravy.

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- So this is my straight up braised pork shoulder with red-eye gravy. Let's make it. So the first thing I'm going to do is season my pork. We're going to braise it off, serve it with some nice focaccia bread, and a red-eye gravy. So first I'm gonna start with seasoning pretty heavily with salt and pepper, because it's gonna be a braise. So when I braise it, a lot of this salt is gonna be leeched out of the meat. All right, salt, pepper. Just going to add some oil to my pan, a nice hot pan, just set this guy right in here. And so I'm going to let this brown on all sides and then we're going to add some tomato paste and caramelize it. All right so I hit every side, now I'm going to add some tomato paste right in the pan. This tomato paste just brings out a lot of depth in the meat. I'm gonna caramelize it, and just roll my meat in it. All right, now I'm gonna add my herbs. I have some sage, some rosemary, and some thyme. I'm just gonna take my garlic right here, just crush it, run my knife through it real quick, and throw it right in the pan. Let that cook down a bit. Let some of the oil of the herbs come out into the pan. I'm gonna add my brown sugar, and my wine. So right now my wine just deglazed the pan, so all those little bits of goodness that were stuck to the bottom of the pan just came out and there's a lot of flavor in there. Cook off some of this alcohol. So now I'm just going to cover this. Let it continue to cook for about three hours. All right, so now we're going to move on to my red-eye gravy. Red-eye gravy is a must-have in southern cooking. So first, I'm going to use some bacon. Put it right in my pan. Some country ham. Stir this around a bit, and then to the fat that comes off my bacon, I'm gonna add some flour and make a roux. Some black pepper. And dice up an onion. And I'm gonna add my flour. Just stir this around, it's gonna start to thicken up, the flour's gonna cook down a little bit, maybe a little nutty smell. And we have my coffee, this is a strong-brewed coffee. Some chicken stock. Just let this cook down a little bit. All right, so now my gravy is almost done. It's getting nice and thick. One last thing. This is something I like to do, it's not tradtional, I'm gonna add a little bit of heavy cream to my red-eye gravy. I just like the taste of it. Stir this around. Some more pepper. A pinch of salt. All right, so. Now I need to strain my gravy. And I never, ever throw this away. This is good. You eat it as is or just put it on top of your dish. So we're almost ready to plate. I just need to grill up my rosemary focaccia. I'm just going to do that right over the flame. All right, a little olive oil, a bit of salt, and the reason why I grill it first and then add the olive oil is because I love the flavor of olive oil. If I were to grill this with the oil on it, I'm losing all that flavor, it's pointless. Now it's time to plate up. Nice crusty bread. And now we just crush it. Pile this up. Add our gravy. All right, so there you go. Grilled rosemary focaccia, braised pork shoulder, red-eye gravy done my way. What's not to like?

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