- 1 (3lb.) Oliver’s Natural Sustainable Bone-in Pork Shoulder Roast, fat trimmed
- 1 bottle (750ml.) red wine
- 1 yellow onion, peeled & quartered
- 3 carrots, peeled & cut into thirds
- 2 celery ribs, cut into thirds
- 1 fennel bulb, quartered
- 3 whole cloves
- 4 fresh rosemary sprigs
- 4 fresh thyme sprigs
- 3 garlic cloves, smashed
- 2 small bay leaves
- salt & black pepper
- 2 tbsp. olive oil
Preheat oven to 350 degrees. Tie rosemary and thyme sprigs into a bundle with a short piece of twine and set aside. Season pork roast liberally with salt and black pepper, making sure entire surface is covered. Heat a Dutch oven on medium-high heat until hot, then add olive oil, swirling to coat. When oil is hot but not smoking, sear pork roast on all sides until browned.
Reduce heat to medium and add veggies, garlic, herb bundle, bay leaves, cloves, and wine. Cover tightly and transfer to oven. Bake for 1 1/2 hours, then flip roast and uncover. Return to oven for additional 1 1/2 hours - roast should register 160 degrees at the thickest point. Allow roast to rest for at 10 minutes before carving. Serve topped with strained braising liquid.