Balsamic and Pinot Braised Pork Shoulder
Ingredients
- 2 lb. (1 kg) boneless pork shoulder, cut into 2-inch (5-cm) pieces
- Kosher salt and freshly ground pepper
- 2 Tbs. extra-virgin olive oil
- 1 red onion, halved and thinly sliced
- 1 3/4 cups (14 fl. oz./430 ml) Pinot Noir
- 1/2 cup (4 fl. oz./125 ml) balsamic vinegar
- 1 cup (8 fl. oz./250 ml) chicken broth
- 8 garlic cloves, peeled but left whole
- 1 bunch fresh thyme, sprigs separated
- 1 tsp. cayenne pepper
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