Pork Braise
Chef David Blonsky
preparation
preparation time
0 mins
cook time
0
servings
4
calories
677
ingredients
2 Spanish onions chopped
2 large carrots peeled and chopped
4 stalks of celery chopped
12 ounces tomato paste
2 bottles of dark beers
3 bay leaves
1 whole jalapeno
2 ounces pork dry rub
4 tablespoons olive oil
directions
Step 1
Pre-heat oven to 250 degrees Fahrenheit
Step 2
Heat medium braising pot with oil and allow to begin to smoke.
Step 3
Add onion and sauté for 3-5 minutes until golden brown. Add carrots and celery seasoning with the dry rub. Cook for another 5 minutes, then add in tomato paste and cook for 3 minutes.
Step 4
Deglaze with beer, add in bay leaves and pork shoulder, cover with water and cover with lid or aluminum foil.
Step 5
Place pork in oven and braise for 8 hours or until fork tender.
Step 6
Remove pork, allow to cool to the touch, and shred with 2 forks. Keep pork moist by adding some of the braising liquid until ready to serve.
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