Categories: Pork

Ingredients

• 2 lbs. boneless pork shoulder, trimmed and cut into 4 pieces
• 1 tsp kosher salt
• 3/4 tsp black pepper
• 1 tbsp. olive oil
• 1 cup chopped onion
• 1/2 cup chopped carrot
• 1/2 cup chopped celery
• 2 garlic cloves, minced
• 4 sprigs fresh thyme
• 1 bay leaf
• 2 tbsp. tomato paste
• 1 cup dry red wine
• 2 cups beef broth
• 1 cup water

Directions

1. Preheat oven to 325.

2. Season pork with salt and pepper. Heat oil in a large ovenproof pot over medium-high heat. Add the pork and cook, turning occasionally, until browned on all sides, about 6 minutes. Transfer to a clean plate.

3. Reduce heat to medium-low and add onion, carrot and celery to the pot; cook, stirring occasionally, until soft but not browned, about 5 minutes. Add garlic, thyme and bay leaf; cook, stirring, for 1 minute. Add tomato paste and cook, stirring, for 30 seconds. Increase heat to medium and add wine. Cook, scraping up any browned bits, until the wine is reduced by half, about 2 minutes. Stir in broth and water. Return the pork and any accumulated juices to the pot, nestling it into the liquid.

4. Cover the pot and transfer to the oven. Bake until the meat is very tender, 2 to 3 hours.

5. Using 2 forks, shred the pork. Serve with the sauce.

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