Ingredients Jump to Instructions ↓

  1. 2 tablespoons unsalted butter

  2. 1 tablespoon vegetable oil

  3. 5 pounds pork shoulder, trimmed and cut into 5 equal pieces

  4. Salt and freshly ground pepper

  5. 5 garlic cloves

  6. 2 large onions, coarsely chopped

  7. 3 thyme sprigs

  8. 1 bay leaf

  9. 2 cups chicken stock

  10. Chimichurri sauce (see Note)

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 275°. In a large skillet, melt the butter in the oil. Season the pork with salt and pepper and brown over high heat, 3 to 4 minutes per side. Transfer to an enameled cast-iron casserole and add the garlic, onions, thyme, bay leaf, stock and 2 cups of water; bring to a boil. Cover with foil and bake for 2 1/2 hours, until the pork is falling-apart tender. Transfer to a dish; keep warm. Strain the liquid, return to the casserole and reduce by half over moderately high heat. Season with salt and pepper, add to the pork and serve with chimichurri.


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