Preparation time: 15 mins
Cooking time: 3 hrs, 30 mins
2-pound boneless pork shoulder cut into 6 pieces
1 1/2 teaspoons kosher salt, plus extra if needed
1 teaspoon ground black pepper, plus extra if needed
2 tablespoons olive oil
2 celery stalks, finely chopped
1 carrot, peeled and finely chopped
1 onion, finely chopped
1 garlic clove, roughly chopped
2 tablespoons tomato paste
2 tablespoons all-purpose flour
1 cup dry red wine
1 1/2 cups beef broth
Bunch of flat-leaf parsley stems, tied with kitchen twine
2 dried bay leaves
1. Preheat the oven to 325 degrees F. Place the pork on a cutting board, pat dry with paper towels, and season with the salt and pepper. In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat, and working in two batches, brown the meat on all sides, about 10 minutes total per batch. Transfer the browned meat to a plate and set aside.
2. Add the celery, carrot and onion to the pan and cook, stirring often until soft, 5 to 7 minutes. Stir in the garlic and cook until fragrant, about 2 minutes. Stir in the garlic and cook until fragrant, about 2 minutes. Stir in the tomato paste and cook until it starts to turn a little darker about 3 minutes. Sprinkle with the flour and cook another 2 minutes, stirring constantly, Whisk in the wine, beating out any four lumps. Simmer the wine until it is reduced by half, 2 to 4 minutes. Return the pork to the pot and stir in the broth. Add the parsley stems and bay leaves (if the liquid in the pot doesn’t cover the pork, add enough water to just rise above the top of the pork).
3. Bring the liquid to a simmer, turn off the heat, cover the pot and place the pot in the oven to braise until the meat shreds easily when pulled by a fork, about 3 hrs. Transfer the pork to a platter, taste and season with more salt and pepper if needed. Remove and discard the bay leaves and serve the sauce on the side.