BEST BRAISED PORK EVER!
Serves: 4 with leftoversPrep Time: 20 min. Cook Time: 3 hours
INGREDIENTS
2 pounds pork shoulder, cut into 6 large chunks
Salt and freshly ground black pepper
2 tablespoons olive oil
1 onion, chopped
2 celery stalks, chopped
1 carrot, chopped
1 clove garlic, roughly chopped
2 tablespoons tomato paste
2 tablespoons all-purpose flour
1 cup red wine
1 1/2 cups beef stock or broth
4 fresh thyme stems, 4 fresh oregano stems tied w/a string. Or use ~1 tsp. dried leaves of each.
2 bay leaves
1 cup water
DIRECTIONS
1. Preheat the oven to 325°F. Pat the pork dry with paper towels and season with salt and pepper.
In a large Dutch oven, heat the olive oil over medium-high heat, and working in batches brown the meat on all sides until a golden crust forms. Transfer the pork to a plate.
2. To the pan add the onion, celery, and carrot and sweat until softened, 5 to 7 minutes. Add the garlic and sweat another 2 minutes. Stir in the tomato paste and cook for 3 minutes to cook off the raw flavor and caramelize it. Sprinkle with the flour and cook another 2 minutes to cook off its raw flavor. Whisk in the wine and reduce it by half.
3. Return the pork to the Dutch oven, then stir in the beef stock, herb stems, and bay leaves. Add the water if liquid does not come up to the top of the pork. Do not cover the pork with liquid. Cover the pan and place it in the oven to braise until the meat is fork tender, about 3 hours. I suggest stirring everything after 1 ½ hrs. to make sure nothing is sticking on the bottom of the Dutch oven.
4. Taste and season with more salt and pepper if needed. Transfer to a serving platter and serve over your choice of rice, pasta (egg noodles, penne, etc.), or tasty mashed potatoes.
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