Braised Pork Ragu

Recipe View Season the pork shoulder cubes generously with rosemary, thyme, black pepper, and salt. (5 minutes)

Recipe View Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. (2 minutes)

Recipe View Sear the pork in batches, ensuring not to overcrowd the pot, until deeply browned on all sides. This step is crucial for developing rich flavor. Transfer seared pork to a plate and set aside. (10-15 minutes)

Recipe View Add the diced onion and carrot to the pot and cook, stirring occasionally, until softened and lightly caramelized, about 5-7 minutes. (7 minutes)

Recipe View Add the minced garlic and cook until fragrant, about 1 minute. (1 minute)

Recipe View Pour in the red wine, scraping the bottom of the pot to deglaze and release any flavorful browned bits. Allow the wine to reduce slightly for about 2-3 minutes. (3 minutes)

Recipe View Return the seared pork to the pot. Stir in the diced tomatoes (with their juices) and chicken stock. (2 minutes)

Recipe View Bring the mixture to a simmer, then reduce heat to low, cover the pot, and simmer gently for at least 2-3 hours, or until the pork is incredibly tender and easily shreds with a fork. Stir occasionally to prevent sticking. (120-180 minutes)

Recipe View Once the pork is tender, use two forks to shred it directly in the pot. Stir to incorporate the shredded pork into the sauce. (5 minutes)

Recipe View Simmer uncovered for another 15-20 minutes to allow the sauce to thicken to your desired consistency. Taste and adjust seasoning as needed.