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Succulent Braised Pork

This recipe guides you through creating a succulent braised pork shoulder. Starting with a robust sear, the pork is slowly cooked in a Dutch oven with aromatic vegetables, tomato paste, red wine, and beef stock. The long braise ensures incredibly tender meat, infused with deep, savory flavors, perfect for a comforting and hearty meal.
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Prep Time 25 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 55 minutes
Course lunch/dinner
Cuisine Mexican
Servings 4 people
Calories 4394.3 kcal

Equipment

  • 1 Dutch Oven
  • 1 Chef's knife
  • 1 Cutting Board
  • 1 Tongs for browning meat
  • 1 Whisk for sauce

Ingredients
  

Main

  • 2 pounds pork shoulder cut into 6 large chunks
  • Salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 onion chopped
  • 2 celery stalks chopped
  • 1 carrot chopped
  • 1 clove garlic roughly chopped
  • 2 tablespoons tomato paste
  • 2 tablespoons all-purpose flour
  • 1 cup red wine
  • 1 1/2 cups beef stock or broth
  • 1 bunch parsley stems tied with string
  • 2 bay leaves
  • 1 cup water

Instructions
 

  • Preheat the oven to 325 degrees F. Pat the pork dry with paper towels and season with salt and pepper.
  • In a large Dutch oven, heat the olive oil over medium-high heat, and working in batches brown the meat on all sides until a golden crust forms. Transfer the pork to a plate. To the pan add the onion, celery, and carrot and sweat until softened, 5 to 7 minutes. Add the garlic and sweat another 2 minutes. Stir in the tomato paste and cook for 3 minutes to cook off the raw flavor and caramelize it. Sprinkle with the flour and cook another 2 minutes to cook off its raw flavor. Whisk in the wine and reduce it by half. Return the pork to the Dutch oven, then stir in the beef stock, parsley stems, and bay leaves. Add the water if liquid does not come up to the top of the pork. Do not cover the pork with liquid. Cover the pan and place it in the oven to braise until the meat is fork tender, about 3 hours. Taste and season with more salt and pepper, if needed. Transfer to a serving platter and serve.

Notes

Achieving a deep, even sear on the pork in batches is crucial for developing rich flavor; avoid overcrowding the pan to prevent steaming. Ensure the tomato paste is cooked thoroughly to remove its raw taste and caramelize, which adds depth. Properly cooking out the flour for 2 minutes is key to avoid a pasty texture. Reduce the red wine by half to concentrate its flavors before adding other liquids. For optimal tenderness, braise until the pork is truly 'fork-tender,' not just for the specified time. After braising, consider letting the meat rest briefly and skimming any excess fat from the sauce before serving for a cleaner finish.