Directions

1. Brown the pork shoulder: Add 2 tablespoons olive oil to a large, heavy-bottomed pot (I use a 5-qt Dutch oven) over medium-high heat. Use a paper towel to pat the pork shoulder as dry as possible. Generously season the pork shoulder with 2 teaspoons each kosher salt & ground black pepper. Once the oil in the pot shimmers, carefully add in the seasoned pork shoulder. Work in batches, as necessary, to avoid overcrowding the pot (which prevents browning). Cook for 4-5 minutes per side, until nicely browned. Transfer the browned pork to a plate & set aside. Browned pork shoulder in a large white Dutch oven, the first step for making braised pork ragu.
2. Brown the soffritto: If needed, add the remaining 1 tablespoon olive oil to the same pot used in Step 1 & reduce heat to medium. Once hot, add in the soffritto (carrots, onion, & celery), seasoning with 1/2 teaspoon each kosher salt & ground black pepper & stirring to combine. Cook, stirring occasionally until deeply browned, 15-20 minutes.
3. Add aromatics. Add the garlic to the pot with the soffritto. Stirring constantly, cook until fragrant, 1-2 minutes. Add the tomato paste to the pot, stirring to coat the soffritto. Cook 2-3 minutes, until browned.Browned soffritto in a large white Dutch oven, the second step for making braised pork ragu.