You may also like
Categories:
pork shoulder salt olive oil onion celery stalks carrot clove garlic tomato paste flour red wine beef stock parsley stems bay leaves water
Viewed: 65 - Published at: 9 years agoIngredients
- 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
- 1 bunch parsley stems, tied with string
- 2 bay leaves
- 1 cup water
Method
- Preheat the oven to 325 degrees 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.
- 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.
- Return the pork to the Dutch oven, then stir in the beef stock, parsley 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.
- Taste and season with more salt and pepper, if needed.
- Transfer to a serving platter and serve.
