Ingredients
- 4–5 lb bone-in pork shoulder (or pork butt)
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 tablespoon smoked paprika
- 1 tablespoon olive oil
- 1 onion, sliced
- 4 garlic cloves, smashed
- 2 cups chicken broth (or beef broth)
- ½ cup dry white wine (or apple cider)
- 2 bay leaves
- 1 tablespoon fresh thyme or 1 tsp dried
- 1 tablespoon tomato paste (optional)
Instructions
1. Preheat oven to 325°F (160°C).
2. Pat pork dry. Rub with salt, pepper, and paprika.
3. Heat oil in a Dutch oven over medium-high heat. Sear pork on all sides until browned, about 10 minutes total. Transfer to plate.
4. Add sliced onion and garlic to the pot and sauté 3–4 minutes. Stir in tomato paste (if using).
5. Deglaze with wine, scraping up browned bits. Add broth, bay leaves, and thyme.
6. Return pork to pot. Cover with lid and braise in oven for 3 to 3.5 hours until fork tender.
7. Remove from oven and let rest 15 minutes. Shred meat and discard fat and bones. Serve with braising juices.
Notes
Use apple cider instead of wine for a sweeter touch. Leftovers are excellent in tacos, sandwiches, or grain bowls. You can refrigerate and skim fat before reheating for best flavor.
- Prep Time: PT15M
- Cook Time: PT3H30M
- Category: Main Course
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 cup shredded pork
- Calories: 430
- Sugar: 1g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 37g
- Cholesterol: 120mg