Photo: Succulent Braised Pork Recipe
Ingredients
- 2 pounds pork shoulder, cut into 6 large chunks
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 celery stalks, chopped
- 1 carrot, chopped
- 1 clove garlic, roughly chopped
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 1 cup red wine
- 1 1/2 cups beef stock or broth
- 1 bunch parsley stems, tied with string
- 2 bay leaves
- 1 cup water
Directions
Preheat the oven to 325 degrees F. Pat the pork dry with paper towels and season with salt and pepper.
In a large Dutch oven, heat the olive oil over medium-high heat, and working in batches brown the meat on all sides until a golden crust forms. Transfer the pork to a plate. To the pan add the onion, celery, and carrot and sweat until softened, 5 to 7 minutes. Add the garlic and sweat another 2 minutes. Stir in the tomato paste and cook for 3 minutes to cook off the raw flavor and caramelize it. Sprinkle with the flour and cook another 2 minutes to cook off its raw flavor. Whisk in the wine and reduce it by half. Return the pork to the Dutch oven, then stir in the beef stock, parsley stems, and bay leaves. Add the water if liquid does not come up to the top of the pork. Do not cover the pork with liquid. Cover the pan and place it in the oven to braise until the meat is fork tender, about 3 hours. Taste and season with more salt and pepper, if needed. Transfer to a serving platter and serve.
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By Pottygirl
on April 09, 2013
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This was unbelievable! I did not have beef broth so I used a can of Progresso French Onion Soup. I too cut the carrots in bigger chunks and added a bit more garlic. It was SOOOO DELICIOUS! Tasted even better left over for lunch. Making tomorrow for dinner however substituting beef and keeping my fingers crossed that it will taste just as heavenly as with pork!!
By renolucy
Reno,Nv
on March 26, 2013
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This is fantastic!!!!!!!! I listened to other reviews & cut the carrots & onions in larger chunks & used more carrots & garlic than called for. I used fresh thyme instead of parsley & half chix & 1/2 beef broth. I only had white wine & it worked just fine. This is SOOOOO good!! Love pork butt, so many ways to cook it & this is about the best ever!! Will be making this ALOT....thanks Melissa!!
By vgirlalys_Foodie
Naples, FL
on March 24, 2013
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This is amazing and really easy. My last pork recipe (I turn this one into pork tacos usually had 30 min of caramelizing onions and the taste is the same as this one without that step.
No parsley stems for me and use chicken broth if I have it open already. Don't use water to fill up, just fill with broth until meat is still peaking through. Amazing recipe and had 10 happy people last night (only bad was no leftovers!! A must try!
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