Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Pat 1.5 kilograms of bone-in pork shoulder dry with paper towels and season generously with 0.5 teaspoon salt, 0.25 teaspoon black pepper, and 1 teaspoon smoked paprika.

2. 2

   Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat, then sear the seasoned pork shoulder for 4-5 minutes on each side until deeply browned.

3. 3

   Remove the pork from the Dutch oven, then add 2 chopped large onions and 4 minced garlic cloves, cooking for 5-7 minutes until softened, scraping up any browned bits from the bottom.

4. 4

   Pour in 1 cup of dry red wine and 1 cup of unsweetened pomegranate juice, stirring and simmering for 5 minutes to reduce slightly, then return the pork shoulder to the pot with 2 thickly sliced carrots and 2 bay leaves.

5. 5

   Add 2 cups of chicken broth, ensuring the liquid covers about two-thirds of the pork, then bring the mixture to a gentle simmer, cover the Dutch oven, and transfer it to a preheated oven at 150°C (300°F).

6. 6

   Slow-cook the pork for 3 to 4 hours, or until it is fork-tender and easily shreds, turning the pork once halfway through cooking.

7. 7

   Remove the pork from the pot and shred it, then whisk 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water into the simmering liquid and cook for 2-3 minutes until the sauce has thickened, finally returning the shredded pork to the sauce and garnishing with 0.5 cup of fresh pomegranate arils and 2 tablespoons of chopped fresh parsley before serving.