Braised Italian-Style Pork Shoulder
A hearty Italian-inspired dish featuring slow-cooked pork shoulder, perfect for a chilly evening. Serve with your favorite pasta or polenta.
Ingredients
- ●1.5 kg pork shoulder
- ●1 L springy water
- ●250ml zesty red wine
- ●60ml japanese soy sauceadjust to taste
- ●30ml olive oil
- ●3 cloves garlicminced
- ●1 medium onionchopped
- ●20g fresh parsleychopped
- ●5g salt
- ●2g pepper
Instructions
- 1
Season the pork shoulder with salt and pepper.
- 2
Heat the olive oil in a large Dutch oven over medium-high heat.
- 3
Sear the pork shoulder until browned on all sides, about 5 minutes.
- 4
Remove the pork from the pot and set aside.
- 5
Add the garlic and onion to the pot and cook until softened, about 5 minutes.
- 6
Add the red wine and soy sauce to the pot, scraping up any browned bits.
- 7
Return the pork shoulder to the pot and add enough water to cover.
- 8
Bring the mixture to a boil, then cover the pot and transfer to the oven.
- 9
Braise the pork in the preheated oven at 160°C for 2.5 hours, or until tender.
- 10
Remove the pot from the oven and let the pork rest for 10 minutes.
- 11
Strain the braising liquid and discard the solids.
- 12
Slice the pork against the grain and serve with the braising liquid spooned over the top.
- 13
Garnish with chopped parsley.