Braised Pork with Vidalia Onions, Garlic and Thyme

  • Yield 8 servings

Tender pork shoulder is oven-braised alongside sweet Vidialia onions.


4 pounds boneless pork shoulder (Aria uses Niman Ranch Boneless Berkshire Pork Shoulder)
3 tablespoons coarse salt
1 teaspoon freshly ground black pepper
1 cup all-purpose flour
2 tablespoons vegetable oil
4 -- Vidalia onions, cut into halves (leaving 2 to 3 inches of stem)
1/4 cup thinly sliced fresh garlic
1/2 teaspoon coarse salt
1 tablespoon minced fresh thyme
2 cups chicken stock


  1. Trim pork of excess fat and cut into large 7- to 8-ounce portions. Season pork with salt and pepper. Dredge pork in flour; shake off excess.
  2. Preheat oven to 300F.
  3. Heat a heavy-bottom Dutch oven. Add vegetable oil. Carefully place pork in pan. Do not crowd pan and do not move pork unnecessarily. Brown pork on all sides. Remove pork from pan.
  4. Return Dutch oven to burner, add Vidalia Onions and cook over a high heat stirring occasionally until onions begin to caramelize. Add garlic and thyme and continue to cook for another minute. Return pork to pan, add chicken stock and bring to a simmer. 
  5. Cover with a tight-fitting lid and place in oven for 2 1/2 hours.
  6. Remove pan from oven, do not open lid or peek. Allow to rest 1 hour before serving.
  7. When ready to serve, remove pork with a slotted spoon to a platter, cover and keep warm. 
  8. Skim excess fat from sauce, and cook sauce over medium high heat until reduced to desired consistency. Adjust seasoning with salt and pepper. Spoon sauce over pork and serve.
Recipe by Chef Gerry Klaskala , Aria, Atlanta, Ga.



Get every new post delivered to your Inbox.

Join 251 other followers