Cooking Instructions
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Step 1
Preheat the oven to 325 degrees F (160 degrees C).
Step 2
Cut the
Boneless Netted Fresh Pork Shoulder Roast (680 g)
into 3-4 large chunks. Sprinkle with
Kosher Salt (3 g)
and
Ground Black Pepper (as needed)
.
Step 3
In a dutch oven over medium-high heat add the
Olive Oil (30 mL)
. When oil is hot, add the chunks of pork and brown it on all sides, turning every so often - this should take 10-12 minutes.
Step 4
Transfer the pork to a plate and add the
Onions (150 g)
,
Celery (1 stalk)
,
Garlic (3 cloves)
,
Carrot (1)
, and
Mushrooms (225 g)
to the dutch oven.
Step 5
Sprinkle with remaining kosher salt and cook over medium heat until some liquid is given off and the vegetables are tender, about 4-5 minutes.
Step 6
Tune the
Fresh Rosemary (2 sprigs)
and
Fresh Thyme (4 sprigs)
into a bundle using a piece of kitchen string or twine. Add them to the vegetables along with the
Bay Leaves (2)
.
Step 7
Stir in the
San Marzano Tomatoes (395 g)
, breaking them up with the back of a wooden spoon or tongs. Stir in the
Red Wine (80 mL)
.
Step 8
Add the pork back to the pot along with any accumulated juices. Settle the pork into the vegetables and cover tightly with a lid. Transfer to the oven and braise for 2 1/2 hours.
