Braised Pork Shoulder
3 pounds boneless pork shoulder, trimmed of fat and diced in 2-inch cubes
2 tablespoons ground coriander
2 yellow onions, small diced
2 fennel bulbs, small diced
10 cloves of garlic, minced
4 sage leaves, finely chopped
1 bay leaf
1 cup red wine
2 tablespoons tomato paste
16oz can of diced tomatoes with juice
2 cups chicken stock
- Season meat with ground coriander and kosher salt. Place 2 tablespoons of canola oil in a large, heavy boomed Dutch oven and heat over medium heat. Working in batches, sear
pork on two sides until a dark color is achieved. Reserve meat on the plate.
- Add onions, fennel, garlic, and bay leaf to Dutch oven and sauté over medium heat until soft, stirring occasionally (about 5 minutes). Add tomato paste and cook for 2 minutes, then add red wine, reduce by more than half. Add tomatoes and chicken stock.
- Return pork to Dutch oven; bring the heat up slowly to a simmer. Cover with a lid and place in the oven for 2 hours or until pork is tender.
- Let rest for 20 minutes in a Dutch oven before removing the bay leaf. Take 2 forks and ake the meat into the sauce.