Low Iodine Dutch Oven Braised Pork Shoulder
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Learn more →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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