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Braised Pork Shoulder in a Cast Iron Dutch Oven

// ingredients

  • 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

// instructions

  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.