Zutaten für Better That Mean Chef's
- 1 (3-4 pound) boneless pork shoulder roast
- 1/4 cup all-purpose flour
- 2 tablespoons olive oil
- 1 cup chicken broth
- 1/2 cup dry red wine
- 1/4 cup brown sugar
- 1/2 cup sour cream
- 2 bay leaves
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Zubereitung von Better That Mean Chef's
- Preheat oven to 350°F (175°C).
- Generously coat a 3-4 lb pork shoulder roast with 1/4 cup all-purpose flour, shaking off any excess.
- Let the coated roast stand for 5 minutes.
- Re-coat the roast with flour, ensuring even coverage.
- Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat.
- Brown the pork roast on all sides, about 2-3 minutes per side, until nicely seared.
- In a separate bowl, whisk together 1 cup of chicken broth, 1/2 cup dry red wine, 1/4 cup brown sugar, 1/2 cup sour cream, and 2 bay leaves.
- Pour the broth mixture over the browned roast in the Dutch oven.
- Cover the Dutch oven tightly.
- Bake for 1 hour, basting the roast with the pan juices every 15 minutes.
- Remove the roast from the Dutch oven and place it on a platter. Let it rest for 5 minutes.
- Increase the oven temperature to 375°F (190°C).
- Place the Dutch oven on the stovetop over medium heat. Bring the juices to a simmer, then reduce by half, about 10-15 minutes, stirring occasionally, until slightly thickened.
- Using two forks, shred the pork roast.
- Gently toss the shredded pork with the reduced sauce.
- Serve immediately on buns, or with your favorite sides. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
24g
Fat
46g
Carbs
2g
