INGREDIENTS
- 3-5lb pork shoulder
- 40oz bottle of Olde English
- 1 can of diced tomato
- 1 bunch of sage
- 1 bunch of parsley
- 4 sprigs of rosemary
- 8 cloves of garlic (sliced)
- 3 carrots (diced)
- 2 medium white onions (diced)
- 6 stalks of celery (diced)
- olive oil
- sea salt and pepper
- paprika
COOKING INSTRUCTIONS
- Score (cut lines) the fat side of the pork shoulder.
- Season all sides of the pork shoulder thoroughly with sea salt, pepper and paprika.
- On high heat, pour 2 tablespoons of olive oil in a dutch oven, then place the pork shoulder fat side down. Sear for 4 minutes, then repeat on the other sides of the pork shoulder.
- Remove the pork shoulder from the pot.
- Place the diced onions, celery, carrots and garlic in the pot. Saute until they soften (about 5 minutes), while scrapping the crispy bits from the bottom of the pan.
- Turn off the heat.
- Place pork shoulder back in the pot.
- Pour in the can of diced tomatoes and about 2/3 of the Olde English.
- Sprinkle chopped sage, parsley and rosemary on top.
- Place the lid on the top of the dutch oven.
- Place the pot in the conventional oven at 375 degrees.
- Allow it to cook for 5-6 hours.
- Occasionally drizzle braising liquid over the shoulder.
- Remove from the oven. With 2 forks, pull tinder pork apart.
- Enjoy!
