Bondiola Braseada

Step 1

Pat the pork shoulder completely dry with paper towels on all sides, removing any excess moisture so it will brown evenly.

Step 2

Sprinkle salt and pepper evenly over the entire surface of the pork, coating all sides generously.

Step 3

Peel the onion and cut it into 4 thick wedges by slicing from root end to tip, keeping the root end intact so pieces hold together.

Step 4

Mince the garlic cloves into pieces smaller than a grain of rice—about the size of pencil-tip dots.

Step 5

Set the oven to 325°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes.

Step 6

Heat 2 tablespoons of olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 2 minutes.

Step 7

Carefully place the pork shoulder into the hot oil and let it sit undisturbed for 3 minutes until the bottom develops a deeply browned crust the color of caramel.

Step 8

Using tongs, flip the pork to the opposite side and let it sit undisturbed for 3 minutes until that side is also deeply browned.

Step 9

Roll the pork to sear the remaining sides, 2 minutes per side, until all surfaces have a thick brown crust.

Step 10

Transfer the seared pork to a plate; it will be taken out of the pot temporarily.

Step 11

Add the onion wedges to the same pot and let them sit for 1 minute until they turn golden underneath, then stir once and cook for 1 more minute.

Step 12

Scatter the minced garlic over the onions and stir constantly for 30 seconds until the smell becomes strongly fragrant and fills the kitchen.

Step 13

Pour in 1.5 cups of red wine and use a wooden spoon to scrape up all the stuck-on brown bits from the bottom of the pot as the wine sizzles.

Step 14

Pour in 2 cups of beef stock and stir once to combine the wine and stock into a uniform liquid.

Step 15

Return the seared pork to the pot, positioning it on top of the onions and liquid so it sits nestled in the braising liquid.

Step 16

Drop the 2 bay leaves directly into the braising liquid around the pork shoulder.

Step 17

Cover the pot with a tight-fitting lid and transfer it to the preheated 325°F oven, then braise undisturbed for 2.5 to 3 hours until a fork pierces the meat with almost no resistance.

Step 18

Remove the pot from the oven using oven mitts on both hands and set it on the stovetop to cool for 5 minutes before serving.

Step 19

Remove the bay leaves and discard them; carefully lift the bondiola from the pot using tongs and place it on a cutting board to rest.

Step 20

Skim off any excess fat from the surface of the braising liquid using a spoon, then taste the sauce and add a pinch more salt if needed.

Step 21

Slice the pork against the grain into 0.5-inch-thick slices by positioning your knife perpendicular to the direction the muscle fibers run and cutting straight down through the meat.

Step 22

Arrange the sliced pork on a serving platter, pour the braising liquid and caramelized onions over the meat, and serve with crusty bread alongside.