Slow-Braised Pulled Pork with Caramelized Onions
Tender, melt-in-your-mouth pulled pork braised in white wine and chicken broth, then tossed with golden caramelized onions. A comforting, crowd-pleasing dish that's simple to make and absolutely packed with flavor.
🛒 Ingredients
8 servings
- 2.2 lbs (1 kg) boneless pork shoulder
- 4 cloves garlic, crushed
- 1 cup dry white wine
- 2 cups chicken broth
- 1 bouquet garni (thyme, bay leaf, parsley)
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 large yellow onions, thinly sliced
- 1 teaspoon sugar
- Fresh parsley, chopped, to serve
- Salt and black pepper to taste
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Directions
- 1
Season the pork generously with salt and pepper. Heat olive oil in a Dutch oven over high heat and sear the pork on all sides until golden brown, about 5 minutes.
- 2
Add the crushed garlic and cook for 1 minute. Deglaze with white wine, scraping up any browned bits, then pour in the chicken broth and add the bouquet garni.
- 3
Cover and braise over low heat for 1 hour 30 minutes, turning the pork halfway through, until very tender.
- 4
Remove the pork, let it cool slightly, then shred it using two forks. Set aside.
- 5
In a skillet, melt butter over medium heat. Add onions and sugar and caramelize slowly, stirring regularly, for about 20 minutes until deeply golden.
- 6
Add the shredded pork to the caramelized onions, stir to combine, and heat through for 5 minutes.
- 7
Garnish with fresh parsley and serve with steamed rice or mashed potatoes.
💡 Chef's Tip
This dish tastes even better the next day once the flavors have melded. Reheat gently with a splash of broth to keep it moist.
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