Five Spice Braised Pork Shoulder | Recipe

By Crossbarn Winery

Braised Pork Shoulder and Pinot Noir from the Sonoma Coast, CA

Paul Hobbs was raised on a farm and first discovered the value of terroir when his father had him taste and note the differences between apples grown at nearby orchards. This experience has influenced his approach to winemaking, including at Crossbarn, which he founded in 2000 in Sebastopol, California.

The Five Spice Braised Pork Shoulder recipe below is to be accompanied by Crossbarn’s Pinot Noir, which GAYOT’s Wine & Spirits Editor has selected as Wine of the Week. BUY NOW!


• 2 lbs. pork shoulder, cut into 1.5 inch cubes
• 1 teaspoon Chinese five spice powder
• 1 tablespoon kosher salt
• 2 tablespoons grapeseed oil
• 1 yellow onion, thinly sliced
• 3 garlic cloves, thinly sliced
• 1 cup Crossbarn Pinot Noir BUY NOW!
• 3 cups chicken stock
• 1 fennel bulb, cut into wedges
• 1 bunch baby carrots, peeled and cut into large bite size pieces
• 1 bunch rainbow chard, stems removed, washed, and cut into large pieces
• 2 tablespoons butter
•  1 bunch chives, thinly sliced


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For more information, visit the Crossbarn official website.


– Preheat oven to 325°F.
– Combine salt and five spice powder together. Add spice mixture to pork until evenly coated.
– Heat oil in large, heavy bottom pot over medium high heat until shimmering. Sear pork on all sides (working in batches if necessary). Remove pork once all sides are nicely browned.
– Add onions and garlic to pot and cook for 3-5 mins., stirring regularly.
– Add the wine and reduce by half.
– Add the stock and return pork to the pot, including any juices the pork has accumulated.
– Raise heat and bring to a boil then cover with a lid, and put into the oven for 75 mins.
– Remove pot from oven and add the carrots and fennel, return to oven for 30 mins.
– Remove the pot from the oven, stir in the chard leaves and butter and allow to rest, uncovered for 1 hour.
– Reheat stew to a simmer and portion into bowls, top with chives.