Slow-Braised Pork Shoulder Casserole

Pork shoulder trimmed of excess fat keeps sauce balanced without greasy heaviness. Butter browns meat and veggies nicely; add olive oil with sausages to prevent sticking and boost crust color. Substituted shallot for onion for slight sweetness; smoked paprika replaced flour slightly to add subtle smoky note. Morteau sausage brings tradition—can swap for other smoked sausage if unavailable, but key to layering smoked aroma. Toulouse sausages are fatty and flavorful; balance quantity downward slightly here to avoid overpowering. Tomato diced fresh, not canned, to keep sauce bright and fresh. Parsley fresh and ample—never skip, adds lift. Red wine dry, fruity, about a cup sufficient to deglaze and flavor broth.

Start by heating oven to 175 C, positioning rack center. Brown pork well—don’t rush, this builds flavor base. Saute vegetables next on medium until onions barely translucent; slow softening important to prevent raw bite. Flour dust coats to thicken later, add wine immediately after to avoid lumps; scrape pot well for fond release. Return pork and add liquids plus seasoning. Oven braising at low 175 rather than 180 for gentle cooking, avoid drying. Turn meat halfway to ensure even tenderizing. Add smoked sausage late—too early and it overcooks or melts fat excessively. Brown fresh sausages separately to seal juices before adding to final braise stage uncovered to reduce. Remove excess fat from pork before shredding prevents greasy texture. Toss everything last for uniform sauce coating. Serve with simple sides that soak sauce—don’t dilute richness.