Braised Pork Shoulder in a Cast Iron Dutch Oven

  • 3 lbs Pork Shoulder bone-in
  • 1 tbsp Salt none
  • 1 tsp Black Pepper none
  • 2 tbsp Olive Oil none
  • 1 large Onion chopped
  • 4 cloves Garlic minced
  • 2 Carrots sliced
  • 2 Celery Stalks chopped
  • 3 cups Chicken Broth none
  • 1 cup Red Wine none
  • 2 tbsp Tomato Paste none
  • 1 tsp Thyme dried
  • 1 tsp Rosemary dried
  • 2 Bay Leaves none
  1. Preheat your oven to 325°F (163°C).
  2. Season the pork shoulder with salt and pepper.
  3. In a cast iron Dutch oven, heat olive oil over medium-high heat.
  4. Sear the pork shoulder on all sides until browned, then remove and set aside.
  5. In the same Dutch oven, add onion, garlic, carrots, and celery. Sauté until softened.
  6. Stir in tomato paste and cook for 2 minutes.
  7. Pour in red wine, scraping the bottom of the pan to deglaze.
  8. Add chicken broth, thyme, rosemary, and bay leaves.
  9. Return the pork shoulder to the Dutch oven.
  10. Cover and place in the oven. Cook for about 3-4 hours until the pork is tender.
  11. Remove from oven and let rest before serving.