H County Braised Pork Recipe

Cooking Instructions

1. 1

   Prepare the Pork

   Trim any excess fat from the pork shoulder and cut it into large chunks.

2. 2

   Sear the Pork

   In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Add the pork chunks and sear on all sides until browned, about 6-8 minutes. Remove the pork from the pot and set aside.

3. 3

   Sauté Vegetables

   In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables are softened.

4. 4

   Add Liquids and Seasonings

   Pour in the chicken broth and red wine, scraping the bottom of the pot to deglaze. Stir in the thyme, bay leaves, salt, and black pepper.

5. 5

   Return the Pork

   Return the seared pork chunks to the pot, ensuring they are submerged in the liquid.

6. 6

   Braise the Pork

   Bring the mixture to a simmer, then cover the pot and reduce the heat to low. Allow the pork to braise for 2-3 hours, or until it is fork-tender.

7. 7

   Serve

   Once cooked, remove the pork from the pot and let it rest for a few minutes. Shred or slice the pork, and serve it with the braising liquid and vegetables.