Spanish-Style Braised Iberico Pork
A rich and flavorful dish from the Spanish countryside, slow-cooked to perfection with tender Iberico pork and hearty vegetables.
Ingredients
- ●1.5 kg Iberico pork shoulderBone-in, skin-on
- ●2 tbsp Olive oil
- ●1 large OnionChopped
- ●3 cloves GarlicMinced
- ●1 cup Red wine
- ●1 cup Chicken broth
- ●2 tbsp Tomato paste
- ●1 tsp Smoked paprika
- ●1 tsp Salt
- ●1 tsp Black pepper
Instructions
- 1
Heat the olive oil in a large Dutch oven over medium-high heat.
- 2
Sear the pork shoulder until browned on all sides, about 5 minutes. Remove the pork and set aside.
- 3
Add the chopped onion and cook until softened, about 5 minutes.
- 4
Add the minced garlic and cook for 1 minute.
- 5
Add the red wine and chicken broth, scraping up any browned bits from the bottom of the pan.
- 6
Add the tomato paste and smoked paprika. Stir to combine.
- 7
Return the pork shoulder to the pot and bring the liquid to a boil.
- 8
Cover the pot and transfer it to the preheated oven.
- 9
Braise the pork for 2 1/2 hours, or until tender and easily shredded with a fork.
- 10
Remove the pot from the oven and let it cool slightly.
- 11
Shred the pork with two forks and stir to combine with the juices.
- 12
Season the pork with salt and black pepper to taste.
- 13
Serve the pork hot, garnished with chopped fresh parsley or thyme, if desired.