Italian Braised Pork Shoulder

Name: Italian Braised Pork Shoulder
Total time: 165
Yield: 4
Ingredients: 1 (2 pound) boneless pork shoulder roast; salt and ground black pepper to taste; 2 tablespoons extra-virgin olive oil; 2 carrots, chopped; 1 red onion, diced; 1 shallot, chopped; 2 large cloves garlic, chopped; 1.5 cups red wine; 1.5 cups beef broth; 1 cup tomato puree; 2 tablespoons chopped fresh Italian flat-leaf parsley, with stems; 1 tablespoon chopped fresh thyme

Recipe by Alison Willette from allrecipes.com

Dinner 3 Hr. 45 Mins.

Ingredients

4 servings

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1 (2 pound) boneless pork shoulder roast
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salt and ground black pepper to taste
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2 tablespoons extra-virgin olive oil
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2 carrots, chopped
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1 red onion, diced
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1 shallot, chopped

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2 large cloves garlic, chopped
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1.5 cups red wine
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1.5 cups beef broth
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1 cup tomato puree
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2 tablespoons chopped fresh Italian flat-leaf parsley, with stems
•

1 tablespoon chopped fresh thyme

Instructions

Preheat the oven to 350 degrees F (175 degrees C).
Rinse and dry pork roast. Season all sides with salt and pepper.
Heat olive oil in a cast iron skillet over medium-high heat. Add roast to the hot skillet; turn and sear until browned and crisp, about 3 minutes per side. Transfer roast to a large lidded baking dish, leaving pan drippings in the skillet.
Add carrots, onion, shallot, and garlic to the hot skillet and reduce heat to medium. Sauté in the pan drippings until onion has softened and turned translucent, about 5 minutes; do not overcook.
Pour red wine, beef broth, and tomato purée over the roast in the baking dish. Add sautéed vegetables, parsley, and thyme.
Cover and bake in the preheated oven until meat pulls apart easily, 2 to 3 hours.