Recipe By Lynfred Brand Ambassador Laura Lorenz
Serves: 4-6
Ingredients
4 lbs boneless pork shoulder, trimmed of fat*
Kosher salt and black pepper
2-3 tbsp bacon fat or high-heat cooking oil*
1 large onion, roughly chopped (yellow or sweet)
3 large carrots, roughly chopped
2 large celery stalks, roughly chopped
1 head of garlic, halved (or 8-10 cloves)
2 tbsp flour
3 tbsp tomato paste
2 dried bay leaves
1 handful Italian parsley, plus more for garnish
A few sprigs of fresh thyme
1 sprig fresh rosemary
2 cups low-sodium beef broth
1 cup dry red wine (medium- to full-bodied)
Directions
Preheat the oven to 325°F.
In a large, heavy-bottomed pan (such as a Dutch oven), heat the bacon fat or oil over medium-high heat. Pat the pork shoulder dry and cut it into 8 large chunks. Season all sides with salt and pepper. Working in batches, sear the pork on all sides until browned, about 3 minutes per side. Set aside on a plate. If needed, add another teaspoon of fat or oil before cooking the vegetables.
Reduce the heat to medium and add the onion, celery, and carrots. Cook for 2-3 minutes, stirring occasionally, until the vegetables begin to brown. Stir in the tomato paste and cook for another minute. Deglaze the pan with red wine, scraping up the browned bits from the bottom.
Sprinkle in the flour and mix well. Add the beef broth, seared pork, parsley, thyme, rosemary, and garlic. Stir to combine.
Cover the pan and transfer it to the oven. Cook for 2.5 to 3.5 hours, stirring at the 2-hour mark, until the meat is tender and easily falls apart. Once done, remove the pork and set it aside. Strain the sauce through a fine-mesh strainer, pressing down on the vegetables to extract all the flavorful liquid. Discard the solids.
Serve over cheesy polenta (Parmesan, Gouda, or Fontina work well), mashed potatoes, or grits. Top with the braised pork and the rich sauce. Garnish with pickled onions and chopped parsley.
Tips
The pork shoulder doesn’t need to be exactly 4 lbs. A little over is fine—just monitor liquid levels during cooking and add more broth if needed.
For searing, a mix of bacon fat and neutral oil (such as canola or vegetable oil) works best. Avoid extra virgin olive oil.
Let the pork develop a deep sear before flipping—patience is key! Work in batches to avoid overcrowding the pan.
Ensure the pork is at least halfway submerged in liquid while braising.
When straining the sauce, press the vegetables firmly against the strainer to extract every last drop of flavor.