• 2 pounds boneless pork shoulder, cut into 2" chunks
  • Kosher salt, as needed
  • Freshly ground black pepper, as needed
  • 2 tablespoons of extra-virgin olive oil
  • 1 medium yellow onion, diced
  • 1 large carrot, peeled and diced
  • 2 medium celery stalks, diced


  1. Pat the pork shoulder completely dry with paper towels and season all over with salt and pepper.
  2. Using the Sear/Saute program to heat the pot, add the oil and heat through.
  3. Add the pork and sear all over, about 6 minutes total.
  4. Remove the pork from the pot, reserving as much fat in the pan as possible, and set aside.
  5. Remaining in the Sear/Saute program, add the onion, carrot, and celery, and sauteing until tender, about 6 minutes.
  6. Stir in the garlic and saute until fragrant, about an additional 30 seconds.
  7. Pour in the wine and simmer until the vegetables are almost dry about 6 to 8 minutes.
  8. Add the pork back to the pot with the tomatoes and their juices.
  9. Bring the mixture to a boil then cover with the lid and transfer to Braised program, braising until the pork is extremely tender and easily falls apart, about 3 hours.
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