I’m sure my high school English teacher would disapprove of the title of this post since it could be interpreted that I am braising Melissa’s pork. Let me just go on the record to say that to the best of my knowledge, I do not know if any of the pork I’ve ever fixed had a connection to someone named Melissa. So technically, I have never braised Melissa’s pork. But I have (mostly, sorta, kinda) followed Melissa d’Arabian’s recipe for braised pork a time or two (or three). The grammar police can come knocking on my door for all I care. Once they get a taste of this tender, flavorful dish, they won’t care if I split an infinitive or two, dangled a participle, or misplaced a modifier. I hope you won’t either.
Inspired by Melissa d’Arabian
BAH Note: For a more robust flavor, use red wine and beef broth instead of white wine and chicken broth. Take it from me, you really can’t break this recipe.
- 2 pounds pork shoulder (butt), cut into 4 to 6 pieces
- 2 tablespoons olive oil
- 1 onion, diced
- 3 carrots, diced
- 2 tablespoons tomato paste
- 2 tablespoons flour
- 1 cup white wine
- 1 can chicken broth
- 2 bay leaves
- 1 cup water
Heat the oven to 325 degrees. Trim any large pieces of fat off the pork and season with salt and pepper.
Heat the olive oil in a dutch oven over medium high heat. Divide the pork into two batches and brown the pork until nicely browned on all sides. Remove the pork to a plate.
Add the onion and carrot to the pan and cook until soft, approximately 5 to 7 minutes. Add the tomato paste and cook for approximately 2 minutes or until nicely browned. Sprinkle mixture with the flour and cook for a minute or two. Whisk in the wine and let it cook down by half.
Place the pork slices back in the dutch oven, add in the broth and bay leaves. The liquid should come just to the top of the pork. If it doesn’t, add water but do not completely cover the pork with liquid.
Cover the dutch oven and cook in the oven for 2 1/2 to 3 hours or until the meat is fork tender. Carefully remove the meat to a large cutting board and shred with two forks (removing any additional fat). Before returning the meat to the liquid, skim as much of the fat off the top of the liquid as you like or ladle it into a fat separator.
Return the pork to the liquid and enjoy.