Culinary Arts

Braising: Pork Shoulder à la Matignon

Thomas Keller

Lesson time 28:22 min

Learn how to truss, sear, and oven-braise a pork shoulder à la matignon with celery root, apples, and onions in a traditional cast-iron cocotte.

Thomas Keller
Teaches Cooking Techniques II: Meats, Stocks, and Sauces
Chef Thomas Keller returns with a second MasterClass to teach the essential techniques for cooking meats and making stocks and sauces.
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Improve your skills in the kitchen

As a follow-up to his first MasterClass, Chef Thomas Keller devotes his second cooking class to beef, duck, chicken, pork, and veal, and the techniques he uses to prepare them. Learn to sauté, pan and oven roast, braise, fry, and grill, and how to select the best cut of meat for each technique with confidence. Then, learn to make the stocks and sauces that are essentials in Chef Keller’s restaurant kitchens.


Students give MasterClass an average rating of 4.7 out of 5 stars.

If this class isn't as rich as his first, Keller still demonstrates a masterful way with food that will transform the way you think about all you eat.

I loved the first class, and these recipes are even better.

Sorry, I am very bad in English. I just would like to thank chef Keller. I am very sad the classes are finished. I really hope to see him again.

I have learned new techniques and chef Keller made explanations easy to understand and helped me to overcome some fears about cooking meat e preparing sauces.


Sally T.

Fabulous lesson - I could actually smell the aromas with him! At this point, after so many lessons with Chef Keller, I'm so in tune with where he's going and what he's going to say. Desperately want to be in the kitchen with him! Game on, can't wait to try this one. Love pairing Calvados with the apple cider and fresh chopped apples. Not sure if I want to try and source the Japanese starch and wondering if I can get by with cornstarch?

J.C. T.

I thought I knew all about pork recipes...but...I couldn’t imagine anything as tender as what this pork was!! and the aromas that filled the kitchen were hypnotic- Did everything to recipe but added in the green apple 🍏 peel to the braising liquid for an extra layer of flavor! I also made the potato rosti—and I will again and again and again!

Ted H.

This looks delightful! I so dig on the swine but generally off of a 300 degree pit barrel. Excited to see how this comes out.

A fellow student

I’ve cooked a dozen of these for various occasions and people. Thank you for the wonderful recipe and instruction. When are going to make series #3? :)

Barbara H.

Here is my attempt at Pork Shoulder a la Matignon. It didn’t cut as nicely as Chef Keller’s, but OMG was it good. Will definitely make this again. No way was I going to find Calvados or French hard apple cider where I live. The cheap stuff I found in our Liquor Store worked well, but I can only imagine what it would be like with the good stuff.

A fellow student

I have such respect for Chef Keller and all that he is teaching. I appreciate the explanations in addition to the cooking techniques. Personally, I’ve been working too quickly and am learning to slow down and be more precise.

Tara C.

What brand and age of Calvados does Chef use? There are so many to choose from and each adds its own flavor based on age, flavors and regions. Which one des Chef beklieces imparts the best, most authentic, flavr?

Erik R.

I made this yesterday in my 5.5 quart Le Creuset. It was outstanding! The pork was so tender that the only option was to shred it which resulted in a more rustic presentation, but the flavors were spot-on. It paired very well with the pommes puree from Chef's first MasterClass.

Marshall D.

Would an additional technique of salting and allowing the pork to air dry in the refrigerator further tenderize as well as enhance flavor?

Alicia C.

I have not seen Celery Root in the stores this winter. Any ideas for an alternative that may be on the self in Wisconsin in the winter? I already picked up the meat to make it today.