Foolproof Braised Pork Shoulder
- Servings: 8
- Provided by: Jonathan Collins
- 2kg pork shoulder, bone-in
- 2 yellow onions
- 2pc carrots
- 2pc celery
- 1pc leek
- 1 garlic bulb, peeled
- 4 bay leaves
- 4pc fresh thyme
- 250ml white wine
- 3tbsp ground coriander
- 3tbsp ground cumin
- kosher salt
- black pepper
Ingredients Print Recipe
1.Preheat oven to 375°F.
2.Season pork with salt and pepper, dust with spices.
3.Heat vegetable oil in roasting pan or dutch oven, brown all sides, remove excess fat, add carrots, celery, onion, leek garlic, season with salt and pepper.
4.When the vegetables are tender, add wine, bay leaves and thyme.
5.Return the pork to the dutch oven adding enough water to cover by half
6.Place in oven for 3-4 hours turning occasionally.
7.Remove shoulder, rest covered with foil, skim excess fat from cooking liquid.
8.Reserve cooking liquid and vegetables to serve.
Accompanying Recipe: Foolproof Potato Gratin