Slow Cooked Pork Ala Michael Chiarello
Indulge in the rich, comforting flavors of **Slow Cooked Pork Ala Michael Chiarello**, a masterfully crafted dish that celebrates the art of slow cooking. This recipe transforms a bone-in or boneless pork shoulder into succulent, fall-apart-tender perfection, infused with the warm, aromatic notes of fennel seeds, fresh rosemary, and thyme. A touch of balsamic vinegar balances the savory richness with subtle sweetness, while caramelized onions and a white wine reduction create a luxurious sauce. Perfect for dinner parties or cozy family meals, this fork-tender pork pairs beautifully with sides like creamy polenta or roasted vegetables. With minimal prep time and the magic of slow cooking, this dish is an effortless way to deliver gourmet results at home, making it a must-try addition to your recipe repertoire.
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Recipe Information
Ingredients
- 4 pounds pork shoulder (bone-in or boneless)
- 2 tablespoons kosher salt
- 1 tablespoon freshly ground black pepper
- 2 teaspoons fennel seeds
- 2 tablespoons olive oil
- 2 medium yellow onions, sliced
- 4 cloves garlic cloves, minced
- 1 cup dry white wine
- 1 cup chicken stock
- 3 sprigs fresh rosemary sprigs
- 5 sprigs fresh thyme sprigs
- 2 tablespoons balsamic vinegar
Instructions
Preheat your oven to 300°F (150°C).
Season the pork shoulder generously with kosher salt, black pepper, and fennel seeds, rubbing the seasoning evenly into the meat.
In a large Dutch oven or an oven-safe heavy pot, heat olive oil over medium-high heat. Once hot, sear the pork shoulder on all sides until golden brown, about 3-4 minutes per side. Remove the pork and set it aside.
In the same pot, reduce the heat to medium and add the sliced onions. Cook for 5-7 minutes, stirring occasionally, until softened and slightly caramelized.
Add the minced garlic to the pot and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Deglaze the pot with the dry white wine, scraping up any browned bits from the bottom. Allow the wine to simmer for 2-3 minutes to reduce slightly.
Stir in the chicken stock, rosemary sprigs, and thyme sprigs. Return the seared pork shoulder to the pot, nestling it into the liquid and aromatics.
Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Slow-cook the pork for 4-5 hours, basting occasionally, until the meat is fork-tender and easily pulls apart.
Once cooked, remove the pork from the pot and set it on a platter to rest. Discard the rosemary and thyme sprigs from the cooking liquid.
Place the pot back on the stovetop over medium heat. Stir in the balsamic vinegar and simmer the liquid for 5-7 minutes, reducing it to a slightly thicker sauce.
Shred the pork using two forks and drizzle the sauce over the meat before serving.
Serve the slow-cooked pork with your choice of sides, such as roasted vegetables, creamy polenta, or mashed potatoes.
Nutrition Facts
Calories |
5243 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 395.4 g | 507% | |
| Saturated Fat | 131.5 g | 658% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1291 mg | 430% | |
| Sodium | 4969 mg | 216% | |
| Total Carbohydrate | 44.9 g | 16% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 17.3 g | ||
| Protein | 345.0 g | 690% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 405 mg | 31% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 5680 mg | 121% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
