4.7
(34)
Your folders
Your folders
Export 13 ingredients for grocery delivery
Step 1
Preheat oven to 350° F. Cut pork shoulder into five or six large chunks. Heat olive oil and butter in a large Dutch oven, over medium-high setting. Working in batches, sear the pork chunks on all sides until they have a light golden-brown crust. Remove pork and set aside.
Step 2
Reduce heat to medium and add onion, celery, and carrot. Sweat the mirepoix for about five minutes until soft. Add garlic and cook for another minute. Stir in salt and pepper.
Step 3
Stir in the tomato paste and cook for a couple of minutes until it starts to brown slightly. Then, sprinkle the flour in the pan and cook it for a couple of minutes as well. Add the red wine and cook to reduce slightly. Return the pork chunks to the Dutch oven.
Step 4
Add enough beef broth until it reaches the top of the pork but does not cover it. Add parsley and bay leaves, cover the Dutch oven and place in oven for three hours or until fork tender. Allow the meat to rest for five minutes and then serve.
Your folders
foodnetwork.com
4.9
(40)
3 hours, 30 minutes
Your folders
marthastewart.com
3.5
(237)
Your folders
foodnetwork.com
4.4
(55)
2 hours, 20 minutes
Your folders
allrecipes.com
4.8
(44)
2 hours, 15 minutes
Your folders
leitesculinaria.com
Your folders
myrecipes.com
5.0
(1)
Your folders
simplyrecipes.com
Your folders
bonappetit.com
3.8
(142)
Your folders
thekitchn.com
Your folders
myrecipes.com
5.0
(7)
8 hours
Your folders
justalittlebitofbacon.com
5.0
(11)
210 minutes
Your folders
somuchfoodblog.com
5.0
(536)
225 minutes
Your folders
myrecipes.com
Your folders
myrecipes.com
3.5
(22)
Your folders
marthastewart.com
2.6
(20)
Your folders
munchkintime.com
5.0
(3)
45 minutes
Your folders
coles.com.au
3 hours
Your folders
bbcgoodfood.com
2 hours, 30 minutes
Your folders
enotw.com.au
5 hours