Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Pat dry 2 pounds of pork shoulder and season generously with 1 teaspoon of salt and 0.5 teaspoon of black pepper.

2. 2

   Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat, then sear the seasoned pork shoulder on all sides until deeply golden brown.

3. 3

   Remove the pork and add 2 chopped large yellow onions, 2 chopped medium carrots, and 0.5 chopped medium celery root to the pot, sautéing for 8 minutes until softened.

4. 4

   Stir in 4 minced cloves of garlic and 2 tablespoons of all-purpose flour, cooking for 2 minutes to create a roux.

5. 5

   Slowly pour in 4 cups of chicken broth, scraping the bottom of the pot, then add 0.5 teaspoon of saffron threads, 0.5 cup of dried apricots, 2 bay leaves, and 1 teaspoon of dried thyme.

6. 6

   Return the seared pork shoulder to the Dutch oven, ensuring it is partially submerged in the liquid, then cover and braise in a preheated oven at 325°F (160°C) for 3.5 to 4 hours, or until the pork is fork-tender.

7. 7

   Remove the bay leaves and adjust the seasoning if necessary before serving the tender pork and flavorful sauce.