Dutch Oven Braised Pork Shoulder

Total time4 hr

Prep time25 min

Cook time3 hr 35 min

4.7

(26)

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Ingredients

6 servings

1 bone-in pork shoulder (4–5 lb), excess fat trimmed to ¼ inch
2 tsp kosher salt
1 tsp black pepper, freshly ground
2 tbsp olive oil
1 large yellow onion, roughly chopped
3 medium carrots, cut into 1-inch pieces
3 stalks celery, cut into 1-inch pieces
6 cloves garlic, smashed and peeled
2 tbsp tomato paste
1 cup dry white wine
2 cups low-sodium chicken broth
3 sprigs fresh thyme
2 sprigs fresh rosemary
2 bay leaves

For serving

1 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Heat the oven to 325°F (165°C). Pat the pork shoulder completely dry with paper towels, then season all over with the kosher salt and black pepper.
2
Heat the olive oil in a 6-quart Dutch oven over medium-high heat until shimmering. Add the pork shoulder fat-side down and sear, undisturbed, for 4–5 minutes until deep golden brown. Turn and sear the remaining sides, 3–4 minutes per side, until browned all over. Transfer the pork to a plate and set aside.

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