Rosemary Pork Al Forno

Rosemary Pork al Forno is a delightful Italian dish combining succulent pork shoulder with aromatic rosemary, robust red wine, and a rich chicken stock, finished with a flavorful sauce.

By @chefalextrim

Original recipe source

Cook time: 180 minutes

Servings: 6

Ingredients

• 2 lbs boneless pork shoulder
• 1 tsp salt
• 1 tsp black pepper
• 3 cloves garlic
• 2 Tbsp rosemary
• 2 lbs boneless pork shoulder
• 3 cloves garlic
• 2 Tbsp rosemary
• 1 cup red wine
• 1.5 cups chicken stock
• 2 lbs boneless pork shoulder
• 16 oz Getsauz

Instructions

1. Preheat your oven to 325°F (165°C).
2. Using a sharp knife, trim any excess fat from the 2 lbs boneless pork shoulder, then pat it dry with paper towels.
3. Generously sprinkle salt and pepper over all sides of the pork shoulder.
4. Mince 3 cloves of garlic.
5. Chop 2 tablespoons of fresh rosemary.
6. Heat a large oven-safe pot over medium-high heat and sear the pork shoulder on all sides until browned, about 3-4 minutes per side.
7. Remove the pork from the pot and set aside.
8. In the same pot, add the minced garlic and chopped rosemary. Sauté for about 1 minute until fragrant but not burnt.
9. Pour in 1 cup of red wine and scrape up any browned bits from the bottom of the pot.
10. Add 1.5 cups of chicken stock to the pot and bring to a simmer.
11. Return the pork to the pot, pouring any accumulated juices from the resting plate back into the pot.
12. Pour 1 jar of @getsauz over the pork.
13. Cover the pot with a lid and transfer it to the preheated oven. Bake for approximately 2 hours and 30 minutes, until the pork is tender and easily shreds with a fork.
14. Remove from the oven and let the pork rest in the pot for at least 10 minutes before serving.
15. Serve hot, spooning some of the sauce over the pork.