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Dinner recipe · from the recipe book

Rosemary Pork Shoulder and Rice Casserole

Tender braised pork shoulder chunks nestle in fluffy white rice soaked with a garlicky rosemary-thyme broth, studded with sweet carrots, peas and fresh parsley.

Rosemary Pork Shoulder and Rice Casserole

Ingredients

  • 1¼ lb600 gPork shoulder (Boston butt), trimmedtrimmed and cut into 1-inch cubes
  • 1½ tbsp20 gOlive oil
  • 1½ medium150 gYellow oniondiced
  • 3 medium180 gCarrotssliced into coins
  • 2 stalks80 gCelerydiced
  • 4 cloves12 gGarlicminced
  • 1¾ tsp2 gDried rosemarycrumbled
  • 1½ tsp1.5 gDried thyme
  • 4 cups960 gLow-sodium chicken broth
  • 1⅓ cups240 gLong-grain white rice, dryrinsed
  • 1 cup150 gGreen peas, frozen
  • ⅓ cup chopped20 gFresh parsleychopped
  • 1 tbsp15 gLemon juice
  • ¾ tsp5 gSalt
  • ¾ tsp1.5 gBlack pepper

Steps

  1. Heat the oven to 325°F (165°C). Season the pork shoulder with half the salt and half the black pepper.
  2. Heat the olive oil in a Dutch oven over medium-high heat and brown the pork shoulder in two batches, about 4 minutes per batch; move it to a plate.
  3. Lower the heat to medium, add the onion, carrot and celery and cook 5 minutes, scraping up the browned bits. Stir in the garlic, rosemary and thyme for 1 minute.
  4. Pour in half the chicken broth, return the pork shoulder, bring to a simmer, cover and bake 60 minutes, until the pork is nearly tender.
  5. Take the pot out and stir in the rice and the remaining half of the chicken broth, plus the remaining half of the salt and black pepper. Bring back to a simmer on the stove.
  6. Cover and bake 30 minutes more, until the rice is tender and has soaked up the herb broth and the pork is fork-tender, well past 145°F (63°C).
  7. Scatter the peas over the top, cover and let stand 10 minutes so the peas warm through.
  8. Stir in the lemon juice and parsley, fluff gently and serve.

Check labels: Gluten-free when you buy low-sodium chicken broth labeled gluten-free.

Allergens: none in the ingredients as written. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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