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Braised Pork Shoulder With Red Eye Gravy

Marcus Meacham

Marcus shows you how to make 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

Let's get Cooking...

  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.