Italian-Style Braised Pork Shoulder and Sausages

This dish, which is easy to prepare using our Italian braising gravy, is great prepared a day in advance. Braise the meat and let it cool to room temperature, then cover and refrigerate. The next day, remove and discard the layer of fat on top and reheat the meat and sauce over medium-low heat until warmed through.
Average Customer Rating:
3.5 out of 5
3.5
 out of 
5
(2 Reviews) 2
1 of 2(50%)reviewers would recommend this product to a friend.
Sort by Customer Reviews for Italian-Style Braised Pork Shoulder and Sausages
Review 1 for Italian-Style Braised Pork Shoulder and Sausages
3 out of 5
3 out of 5
Jimbob49
February 28, 2012
Would You Recommend? No
+7points
8of 9found this review helpful.
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"Recipe" or shill for their product??
February 28, 2012
Believe me, I love Williams Sonoma and I'll bet I'm one of their best customers. However, I'm dismayed that recently more and more of their "recipes" are thinly veiled promos for their products. Could they at least include directions for those of us who don't care to buy their expensive gravy, or at least might want to fix this NOW, and not have to wait for the stuff to ship? Not such a "quick weeknight meal" if you don't have the gravy on hand!
Cons: Ingredients
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EEMcG
Posted January 11, 2013
I couldn't agree more with Jimbob49. I would love to make this recipe, but feel very strongly about not using premade mixes, no matter where they are from. It's a real shame.
0points
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Review 2 for Italian-Style Braised Pork Shoulder and Sausages
4 out of 5
4 out of 5
Radski5
,Milwaukee
,WI
January 11, 2012
Ability level:Intermediate
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? Yes
+9points
10of 11found this review helpful.
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Easy recipe with delicious results
January 11, 2012
Looking for a shortcut to replace making my own sauce, I picked up the WS Italian Braising Sauce listed in this recipe. I was pleasantly surprised with the flavor.
I used the Staub Cocotte pot instead of the crock pot and still had wonderful results. Seared the pork sausages and the roast in the Cocotte, added the jar of sauce, put the lid on and let it simmer on the stovetop for 30 minutes then put it in the oven at 350 for a few hours. We used a bone-in pork roast, which worked fine. The meat was tender and shredded easily and the sausages added an extra level of flavor. My whole family enjoyed the meal and I appreciated that it was so simple. This earned a spot as a repeat recipe in our house.
Pros: Yield, Easy, Kid-Friendly, Adaptable, Will Make Again