OK, so the name maybe sounds a little…wrong…but this one-pot recipe made it’s way to my top 3 with the first bite. Again, found some other recipes and gave it a tweek or two to make it my own. It’s another one with a little bit of active cook time and then a few hours of braising time, so it’s great to toss in the oven when you get home from work and have a few hours to do whatever it is you do when you get home. You can even throw it in before you leave for your workout and have it practically waiting for you when you get home! Just another reason I love one dish, dutch oven recipes.

So, the only complaint I ever get about my short ribs, is that with the parsnips, the dish can be a bit filling and heavy. I was thinking then, about a similar recipe I could make with a leaner meat and still have that bone sticking comfort food feeling you want in the fall and winter. Enter, the pork butt. Again, a relatively cheap cut of meat that turns into magic with some time and TLC. Typically, you see pork butt being used in pulled pork recipes. These, while delicious, usually take 8-10 hours of super low cooking temp time. Delicious? Yes. Good for a week night? No. Here, we make smaller servings and use braising and a higher temp to get to that fall apart super duper tender state much quicker.


You need:

A dutch oven!
2 lbs pork shoulder or butt, cut into 5-6 pieces and seasoned with salt and pepper
2 tbsp olive oil
2 celery stalks, chopped
1 onion, chopped
1 carrot, chopped
1 clove garlic, diced
2 tbsp tomato paste
1/2 cup red wine vinegar
1 1/2 cups beef stock
2 bay leaves
1 tbsp italian seasoning

Preheat oven to 325 F

1) In the Dutch oven, heat the olive oil over medium-high heat. Working in batches, brown the meat on all sides until a crispy golden crust forms, then transfer to a plate and set aside.

2) Add to the pan the celery, onion, and carrot and cook 5-7 minutes (stirring occasionally) until tender. Then add the garlic, and cook another 2 minutes. Add the tomato paste, and cook that another 3 minutes.

3) Stir in vinegar (stand back, it really smells like vinegar when it hits the heat!) and cook until it reduces by half and doesn’t reek of vinegar.

4) Return the pork to the pot and add beef broth, herbs, and bay leaves. As with all braises, you want the liquid to come just shy of covering the meat, without totally submerging it.


5) Cover and cook in the oven for 3 hours.

I served mine with a baked sweet potato. I broke up the pork a little bit while it was still in the pot to allow everything to get coated in those yummy juices. When you plate it, make sure to scoop out all of those veggies and ladle them over top.


This stuff is so crazy good. I kept going back to the pot with a fork to get more. Perfect for a big group dinner, or to make Monday night and have leftovers for a few days. Even break it up for pulled pork! Quick and delicious meals are hard to beat!