Name: Oven Cooked Pork Shoulder
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Yield: 8 servings
Cuisine: American
Ingredients: 5 lbs bone-in pork shoulder; 2 tbsp olive oil; 4 cloves garlic, minced; 1 onion, sliced; 2 carrots, chopped; 2 celery stalks, chopped; 1 cup chicken broth; 1 cup red wine; 2 tbsp fresh rosemary, chopped; 2 tbsp fresh thyme, chopped; Salt and pepper to taste

Instructions

Preheat your oven to 325°F (165°C).
Pat dry the pork shoulder with paper towels. Rub the pork shoulder all over with olive oil and season generously with salt and pepper.
Heat a large oven-safe Dutch oven or roasting pan over medium-high heat. Sear the pork shoulder on all sides until golden brown, about 4-5 minutes per side. Remove the pork and set aside.
In the same pan, sauté the garlic, onion, carrots, and celery until softened, about 5 minutes.
Pour in the chicken broth and red wine, scraping up any browned bits from the bottom of the pan.
Return the pork shoulder back to the pan, nestling it among the vegetables. Add in the rosemary and thyme.
Cover the pan with a lid or aluminum foil and transfer it to the preheated oven.
Roast the pork shoulder for about 3-4 hours, or until the meat is fork-tender and falling off the bone. Baste the pork occasionally with the pan juices to keep it moist.
Once cooked, remove the pork shoulder from the oven and let it rest for 15-20 minutes before shredding or slicing it.
Serve the oven-cooked pork shoulder with the vegetables and pan juices for a mouthwatering meal that will receive rave reviews from your family and friends.

Ingredients

Instructions

Nutrition Facts