This basic braised pork shoulder recipe is a great foundation for all sorts of meals.
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.
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.
Cover the pot and transfer to the oven.
Bake until the meat is very tender, 2 to 3 hours.
Using 2 forks, shred the pork.
Serve with the sauce, if desired.
Tips
To make ahead: Refrigerate for up to 3 days.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
