Braised Pork Recipe

Brown the Pork

In a large Dutch oven, heat the olive oil over medium-high heat. Season the pork shoulder with salt and black pepper. Add the pork to the pot and brown on all sides, about 4-5 minutes per side. Remove the pork from the pot and set aside.

Sauté Vegetables

In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté until the vegetables are soft and the onion is translucent, about 5-7 minutes.

Deglaze

Pour in the red wine and scrape the bottom of the pot to deglaze, allowing the wine to reduce for about 2-3 minutes.

Add Broth and Seasonings

Return the pork to the pot and add the chicken broth, bay leaves, and thyme. Bring to a simmer.

Braise

Cover the pot and reduce the heat to low. Let the pork braise for about 2-3 hours, or until the meat is tender and falls apart easily.

Serve

Remove the pork from the pot and shred it with two forks. Serve hot with the braising liquid spooned over the top.