Entree: Argentina – Bondiola Estofada (Braised pork shoulder in a simple tomato-vegetable sauce)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 2 hrs 30 min

Total 2 hrs 50 min

Ingredients

- 3 lb (1.36 kg) pork shoulder, bone-in or boneless, whole
- 4 medium tomatoes, approx. 1.5 lb (680 g) total, diced
- 1 large white onion, approx. 12 oz (340 g), sliced
- 6 cloves garlic, approx. 18 g, minced or smashed
- 3 medium carrots, approx. 9 oz (255 g), sliced into 1/2-inch (1 cm) rounds
- 3 stalks celery, approx. 4 oz (115 g), chopped

Instructions

1. Pat the pork shoulder dry and place in a heavy Dutch oven over medium-high heat; sear on all sides until well browned in its own fat, about 8–10 minutes total, then remove and set aside.
2. Reduce heat to medium and add the sliced onion, carrots, and celery to the pot; cook, stirring occasionally, until softened and beginning to brown, about 8–10 minutes.
3. Add the minced garlic and cook 1–2 minutes until fragrant, being careful not to burn.
4. Stir in the diced tomatoes, scraping any browned bits from the bottom of the pot; return the seared pork to the pot, nestling it into the tomato-vegetable mixture so the tomatoes come up around the meat.
5. Bring to a gentle simmer, reduce heat to low, cover partially, and cook until the pork is tender and easily pulls apart with a fork, about 2 to 2 1/2 hours, turning the meat once or twice.
6. Remove the pork, let rest a few minutes, then slice or shred; return to the pot to warm in the sauce if desired. Serve the pork topped with the cooked vegetables and sauce.