Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the pork shoulder by patting it dry and seasoning it generously with 1 teaspoon of salt and 0.5 teaspoon of black pepper.

2. 2

   Heat 2 tablespoons of vegetable oil in a large Dutch oven over medium-high heat, then sear the seasoned pork shoulder on all sides until deeply browned, about 8-10 minutes total.

3. 3

   Remove the pork from the pot, add 2 chopped medium onions and 4 minced garlic cloves to the same pot, and sauté until softened, about 5-7 minutes.

4. 4

   Stir in 1 teaspoon of caraway seeds, 1 teaspoon of smoked paprika, and 2 tablespoons of sumac, cooking for 1 minute until fragrant.

5. 5

   Return the pork shoulder to the pot, pour in 4 cups of chicken broth and 2 tablespoons of apple cider vinegar, ensuring the liquid almost covers the meat, then bring to a simmer.

6. 6

   Cover the Dutch oven and braise in a preheated oven at 325°F (160°C) for 2.5-3 hours, or until the pork is fork-tender.

7. 7

   Remove the pork from the pot, shred it, then whisk 2 tablespoons of all-purpose flour into the braising liquid to thicken it slightly, cooking for 5 minutes until it reaches desired consistency.

8. 8

   Stir the shredded pork back into the thickened sauce, serve with roasted 2 large potatoes and garnish with 2 tablespoons of fresh chopped parsley.