Braised Pork Shoulder

Instructions

1. Prepare the pork
   Pat the pork shoulder dry with paper towels. Season generously with kosher salt and black pepper on all sides, making sure to rub the seasoning into the meat. Let the seasoned pork rest at room temperature for 30 minutes.
2. Sear the meat
   Heat olive oil in a large Dutch oven over medium-high heat. Once hot, add the pork shoulder and sear on all sides until deeply browned, about 3-4 minutes per side. Transfer the pork to a plate and set aside.
3. Prepare the vegetable base
   Reduce heat to medium. Add onions, carrots, and celery to the Dutch oven. Cook, stirring occasionally, until vegetables begin to soften, about 5-7 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in tomato paste and cook for another 2 minutes.
4. Deglaze and add liquids
   Pour in the red wine, scraping the bottom of the pot with a wooden spoon to release any browned bits. Let the wine simmer and reduce by half, about 5 minutes. Add the chicken broth, bay leaves, rosemary, and thyme sprigs.
5. Braise the pork
   Return the pork shoulder to the Dutch oven, fat side up. The liquid should come about halfway up the sides of the meat. Bring to a simmer, then cover with a tight-fitting lid. Transfer to a preheated 325°F (165°C) oven and cook for 3-4 hours, until the meat is very tender and easily pulls apart with a fork.
6. Rest and prepare sauce
   Once done, transfer the pork to a cutting board and tent with foil. Let rest for 20 minutes. Meanwhile, strain the braising liquid through a fine-mesh sieve into a saucepan, pressing on the solids to extract all the flavor. Skim off excess fat and simmer the sauce over medium heat until reduced by about one-third, about 10-15 minutes.
7. Shred and serve
   Use two forks to shred the pork, discarding any large pieces of fat and the bone. Return the shredded pork to the Dutch oven and pour in enough of the reduced sauce to moisten the meat. Gently stir to combine. Serve the remaining sauce on the side.