White Wine Parsnip Oregano Pork Shoulder Braise

Ingredients

• 2½ lbPork Shoulder
• 2 cupsVegetable Broth
• 1 onionYellow Onion
• 4 clovesGarlic
• 2 tbspOlive Oil
• 8 ozPineapple
• ¾ cupWhite Wine
• 10 ozParsnip
• 1 tsp, leavesOregano
• 1 tspTable Salt
• ½ tsp, groundBlack Pepper

Instructions

1. Wash all produce under running water, and keep leafy greens separate from raw meat and poultry. Heat the oven to 325°F (163°C). Chop the Yellow Onion, mince the Garlic, prepare the Pineapple, and prepare the White Wine, Parsnip, Oregano.
2. Keep the raw Pork Shoulder and raw juices away from ready-to-eat foods, utensils, and surfaces. Season the Pork Shoulder with the Table Salt and Black Pepper, heat the Olive Oil in a Dutch oven, and brown the cut on all sides.
3. Add the Yellow Onion, Garlic, Pineapple, White Wine, Parsnip, Oregano, and Vegetable Broth. Cover and braise in the oven for about 180 minutes until fork-tender and the Pork Shoulder reaches at least 145°F (62.8°C).
4. Transfer the Pork Shoulder to a clean platter and rest it for at least 3 minutes before slicing or serving with the braising vegetables and sauce.