Tender pork shoulder cooked slowly with carrots, parsnips, turnips, and potatoes in a rich broth.
# What You'll Need:
→ Pork
01 - 1 (4 lb) bone-in pork shoulder, trimmed
02 - 1 ½ tsp kosher salt
03 - 1 tsp freshly ground black pepper
04 - 2 tbsp olive oil
→ Aromatics
05 - 1 large yellow onion, chopped
06 - 3 cloves garlic, minced
07 - 2 stalks celery, chopped
→ Root Vegetables
08 - 3 large carrots, peeled and cut into 2-inch pieces
09 - 3 parsnips, peeled and cut into 2-inch pieces
10 - 2 medium turnips, peeled and cut into wedges
11 - 1 lb baby potatoes, halved
→ Liquid & Herbs
12 - 2 cups low-sodium chicken or vegetable broth
13 - 1 cup dry white wine
14 - 2 tbsp tomato paste
15 - 2 bay leaves
16 - 4 sprigs fresh thyme
17 - 2 sprigs fresh rosemary
# How to Make It:
01 - Set the oven to 325°F.
02 - Pat the pork shoulder dry and season all sides evenly with kosher salt and freshly ground black pepper.
03 - Heat olive oil in a large Dutch oven over medium-high heat. Sear the pork on all sides until a golden crust forms, approximately 10 minutes. Remove and set aside.
04 - In the same pot, add chopped onion, minced garlic, and celery. Cook for 3 to 4 minutes until softened and fragrant.
05 - Stir in tomato paste and cook for 1 minute to develop flavor.
06 - Pour in the dry white wine, scraping the bottom to release browned bits. Simmer for 2 minutes.
07 - Return the seared pork to the pot. Arrange carrots, parsnips, turnips, and halved baby potatoes around the meat. Add the broth.
08 - Tuck bay leaves, fresh thyme sprigs, and rosemary into the pot. Bring to a gentle simmer.
09 - Cover with a tight-fitting lid and transfer to the oven. Braise for 2 to 2 ½ hours, until pork is fork-tender and vegetables are soft.
10 - Remove bay leaves and herb stems. Allow the pork to rest for 10 minutes before slicing or shredding. Serve with the vegetables and braising liquid.
