Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Sear 2 pounds of pork shoulder in 2 tablespoons of olive oil in a large Dutch oven or oven-safe pot over medium-high heat until deeply browned on all sides, then remove the pork and set it aside.

2. 2

   Add 1 large chopped yellow onion, 2 large chopped carrots, 2 chopped celery stalks, and 4 minced garlic cloves to the same pot, sautéing for approximately 5 minutes until the vegetables have softened.

3. 3

   Return the seared pork shoulder to the pot and pour in 4 cups of vegetable broth along with 2 bay leaves.

4. 4

   In a separate small bowl, whisk together 0.5 cup of lingonberry jam, 2 tablespoons of chipotle in adobo sauce, 0.25 cup of apple cider vinegar, 2 tablespoons of brown sugar, 1 teaspoon of smoked paprika, 1 teaspoon of salt, and 0.5 teaspoon of black pepper until well combined.

5. 5

   Pour the entire lingonberry-chipotle mixture over the pork and vegetables in the pot, ensuring the pork is mostly submerged in the liquid.

6. 6

   Cover the Dutch oven tightly and slow cook in a preheated oven at 300°F (150°C) for 3 to 4 hours, or until the pork is exceptionally fork-tender and easily shreds.

7. 7

   Carefully remove the 2 bay leaves from the pot, then use two forks to shred the cooked pork directly in the pot, stirring it into the flavorful sauce and vegetables before mixing in 0.25 cup of fresh chopped dill and serving.