Categories: Pork
Ingredients
- 2 lbs. boneless pork shoulder, trimmed and cut into 4 pieces
- 1 tsp kosher salt
- 3/4 tsp black pepper
- 1 tbsp. olive oil
- 1 cup chopped onion
- 1/2 cup chopped carrot
- 1/2 cup chopped celery
- 2 garlic cloves, minced
- 4 sprigs fresh thyme
- 1 bay leaf
- 2 tbsp. tomato paste
- 1 cup dry red wine
- 2 cups beef broth
- 1 cup water
Directions
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Preheat oven to 325.
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Season pork with salt and pepper. Heat oil in a large ovenproof pot over medium-high heat. Add the pork and cook, turning occasionally, until browned on all sides, about 6 minutes. Transfer to a clean plate.
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Reduce heat to medium-low and add onion, carrot and celery to the pot; cook, stirring occasionally, until soft but not browned, about 5 minutes. Add garlic, thyme and bay leaf; cook, stirring, for 1 minute. Add tomato paste and cook, stirring, for 30 seconds. Increase heat to medium and add wine. Cook, scraping up any browned bits, until the wine is reduced by half, about 2 minutes. Stir in broth and water. Return the pork and any accumulated juices to the pot, nestling it into the liquid.
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Cover the pot and transfer to the oven. Bake until the meat is very tender, 2 to 3 hours.
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Using 2 forks, shred the pork. Serve with the sauce.