for the Braised Pork Shoulder with Garlic and Onion Sauce:
Ingredients:
1 pork shoulder (1.2 to 1.5 kg)
3 large yellow onions, finely sliced
4 whole garlic cloves, unpeeled
2 tablespoons olive oil or lard
200 ml dry white wine (or the same amount of vegetable or chicken stock)
Preparation:
- Preheat the oven to 160 °C (320 °F).
- Sear the meat:
In a Dutch oven (or any ovenproof dish with a lid), heat the oil or lard.
Brown the pork shoulder well on all sides to develop flavor. Remove and set aside.
- Cook the aromatics:
In the same pot, sauté the onions and whole garlic cloves (unpeeled) until lightly caramelized.
- Deglaze with the white wine (or stock), scraping the bottom to release any browned bits.
- Assemble:
Place the pork back into the pot, cover with the lid (or tightly with foil if using another dish).
- Slow cook:
Transfer to the oven and cook for 3 hours at 160 °C (320 °F).
Baste the meat occasionally with the cooking juices to keep it moist.
- Finish & serve:
Taste and adjust seasoning with salt and pepper.
Serve hot, topped with the rich onion-garlic sauce.
👉 Best served with mashed potatoes, fresh pasta, or roasted vegetables.
Would you like me to also translate it into a short pressure cooker version (cuts the cooking time a lot)?