This recipe makes 6 servings (main course).
- 4 lbs of boneless pork shoulder
- ¾ cup extra virgin olive oil (I use Berio brand)
- 3 carrots, finely chopped
- 3 celery sticks, finely chopped
- 2 golden onions, finely chopped
- 8 garlic cloves, minced
- ½ bottle dry white wine
- 1 bunch fresh rosemary
- ½ bunch fresh sage
- 1 box fresh bay leaves
- 4 Granny Smith medium-sized apples, peeled and chopped
- 2 cubes beef bouillons (I use Knorr Brand)
- salt and ground black pepper to taste
- Trim the pork boneless-shoulder of excess fat and chop it in small pieces
- In a large pot add the olive oil, carrots, celery, onions and garlic and cook, stirring, for 10 minutes until golden.
- Add the rosemary, sage and bay leaves and let them cook for 5 minutes with the vegetables.
- Add the bouillons and the pork chops at medium-high heat, stirring, and season all with salt, pepper, and cook until the liquid from the meat evaporates, and the meat is browned on all sides (this will take approx. 1 hour).
- Add the white wine and braise the meat until all the wine has evaporated.
- Add the chopped apples and 2 cups of hot water.
- Cover and simmer for 40 minutes until the meat is fork tender and the liquid is much reduced; keeping stirring from time to time.
- Uncover and simmer until the pork is tender and the sauce is thick. Keep in mind that the meat shouldn’t be dry, and if needed, you should add a bit more hot water from time to time.
- Ready to eat!