Braised Russian-Style Pork Shoulder
A hearty, slow-cooked pork shoulder dish inspired by Russian cuisine, featuring tender meat and a rich, flavorful sauce. Perfect for a cold winter's night.
Ingredients
- ●2 pounds pork shoulderboneless
- ●1 large onionchopped
- ●2 medium carrotpeeled and chopped
- ●2 stalks celerychopped
- ●2 tablespoons tomato paste
- ●1 cup beef broth
- ●1/2 cup red wine
- ●2 tablespoons brown sugar
- ●1 teaspoon dried thyme
- ●1 teaspoon salt
- ●1/2 teaspoon black pepper
Instructions
- 1
Preheat the oven to 300°F (150°C).
- 2
Season the pork shoulder with salt and black pepper.
- 3
Heat a large Dutch oven over medium-high heat.
- 4
Sear the pork shoulder until browned on all sides, about 5 minutes.
- 5
Remove the pork from the pot and set it aside.
- 6
Add the chopped onion, carrot, and celery to the pot and cook until the vegetables are softened, about 5 minutes.
- 7
Add the tomato paste and cook for 1 minute.
- 8
Add the beef broth, red wine, brown sugar, and thyme to the pot. Stir to combine.
- 9
Return the pork shoulder to the pot and bring the mixture to a boil.
- 10
Cover the pot with a lid and transfer it to the preheated oven.
- 11
Braise the pork in the oven for 2 1/2 to 3 hours, or until it is tender and easily shreds with a fork.
- 12
Remove the pot from the oven and let it cool slightly.
- 13
Shred the pork with two forks and return it to the pot.
- 14
Simmer the sauce over low heat for 10 to 15 minutes, or until it has thickened slightly.