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Easy Braised Pork Shoulder

This braised pork shoulder takes a long time, but is super simple in preparation and flavor, making it the perfect accompaniment to a bold sauce.
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Prep Time 30 minutes
Cook Time 5 hours
Course Main Course
Servings 8

Ingredients
  

  • 4-5 lb pork shoulder, cut into large chunks
  • 1 onion, diced
  • 3 cloves galric, minced
  • 2 tbsp tomato paste
  • 2 bay leaves
  • 3 cup red wine, plus more if needed
  • olive oil
  • salt and pepper
  • herbs of choice, tied into a bunder with kitchen twine

Instructions
 

  • Preheat the oven to 350. Liberally salt and pepper pork. Heat dutch oven over medium heat with olive oil. Sear chunks of pork shoulder in batches until evenly browned, 4-5 minutes per side. Set pork aside.
  • Add garlic and onion to dutch oven and saute until just starting to brown, 3-5 minutes. Add tomato paste and cook, stirring, another two minutes. Add pork (with juices) back in, along with wine, bay leaves and the bundle of herb stems. Season with more salt and pepper.
  • Place dutch oven in the oven and cook, checking occasionally that the liquid has not evaporated, until pork is tender, 4-5 hours. Once cooked, discard bay leaf and herb stems. The cooking liquid can be discarded or reduced into a gravy. Serve pork in chunks, or shred.