Braised Pork Shoulder

Ingredients

• 3 to 4 pounds pork shoulder (or double the recipie for a large one), cut into 3–4 large chunks (bone in or boneless)
• 2 tablespoons olive oil
• 2 large carrots, cut into thick chunks
• 2 celery stalks, cut into chunks
• 1 onion, cut into wedges (optional if avoiding)
• 4 cloves garlic, smashed (optional if avoiding)
• 2 tablespoons tomato paste
• 2 cups dry white wine (or chicken stock if you prefer)
• 2 cups chicken stock
• 2 sprigs fresh rosemary (or 1 teaspoon dried)
• 2 sprigs fresh thyme (or ½ teaspoon dried)
• 2 bay leaves
• Salt and black pepper

Instructions

• Brown the pork

  • Pat the pork dry and season generously with salt and pepper.
  • Heat oil in a heavy Dutch oven or oven-safe pot over medium-high.
  • Sear pork chunks on all sides until browned (about 3–4 minutes per side). Remove to a plate.

• Build the flavor base

  • Add carrots and celery (plus onion and garlic if using) to the pot. Cook until softened and slightly browned.
  • Stir in tomato paste, cooking for 1 minute to deepen flavor.

• Deglaze

  • Pour in the wine, scraping up any browned bits. Let simmer for 2–3 minutes until the alcohol smell is not intense.

• Braise

  • Return pork to the pot. Add stock, herbs, and bay leaves. The liquid should come about halfway up the meat.
  • Bring to a simmer, cover tightly, and transfer to a 325°F oven.

• Cook low and slow

  • Braise 2½ to 3 hours, until the pork is fork-tender.

• Finish

  • Remove pork to a platter.
  • Option 1 (thinner sauce):
    • Strain the braising liquid
    • Discard the solids
    • Skim fat from the surface
  • Option 2 (thicker sauce):
    • Skim fat from the surface
    • Blend the remaining liquid into a sauce
    • Strain sauce thru a sive discard solids
  • Return liquid to the pot and simmer until slightly thickened. Adjust seasoning with salt and pepper.