How to make it

  • Preheat oven to 325°.
  • 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 brown the meat on all sides until a golden crust forms.
  • Transfer the pork to a plate.
  • Add onion, celery, and carrot to the pan 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. (If pressed for time, I have once or twice combined these last 3 steps into 1, & the results were still wonderful.)
  • Whisk in the wine and reduce it by half.
  • Return the pork to the dutch oven and stir in the beef broth, parsley stems, and bay leaves.
  • Add the water if the liquid does not come up to the very 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.
  • Check it during cooking to see if more liquid is needed (I learned this step the hard way!)
  • Taste, and season with more salt and pepper if needed.
  • Serve immediately with pan juices drizzled on top.

Reviews & Comments 2

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    " It was excellent "
    valinkenmore ate it and said...
    Woooo-Hoooo this sounds wonderful. Pork rost in the freezer so now I know where it is headed!
    Hope you're having a wonderful holiday season!
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    " It was excellent "
    pleclare ate it and said...
    Looks great. Where did you find a pork soulder that small?
    Was this review helpful? Yes Flag

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