Recipe Instructions:
Ingredients:
• 1 kg pork shoulder, cut into chunks
• 2 onions, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 garlic cloves, minced
• 1 cup red wine
• 2 cups beef or vegetable broth
• 2 bay leaves
• Salt and pepper to taste
• Olive oil for cooking
Instructions:
• Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the pork chunks in batches until well-seared on all sides. Remove and set aside.
• In the same pot, add onions, carrots, celery, and garlic. Cook until softened and lightly browned, about 5-7 minutes.
• Pour in red wine to deglaze, scraping up any browned bits from the bottom of the pot. Allow the wine to reduce slightly.
• Return the pork to the pot. Add beef or vegetable broth, bay leaves, salt, and pepper.
• Bring to a boil, then reduce heat to low. Cover and simmer for 2-3 hours, stirring occasionally, until the pork is tender and the flavors have melded.
• Remove bay leaves before serving. Serve hot, traditionally with crusty bread or potatoes.
