👨‍🍳 作り方

1. 1

   Pat the pork shoulder dry and season generously with salt and pepper.

2. 2

   Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the pork on all sides until browned. Remove pork and set aside.

   ⏱️ 8-10 minutes
3. 3

   Add the chopped onion and bell peppers to the pot and cook until softened, about 5-7 minutes.

   ⏱️ 7 minutes
4. 4

   Add the minced garlic and cook for another minute until fragrant.

   ⏱️ 1 minute
5. 5

   Stir in the crushed tomatoes, white wine, beef broth, bay leaves, cumin, oregano, and smoked paprika. Bring to a simmer.

   💡 プロのコツ: Scrape up any browned bits from the bottom of the pot.
6. 6

   Return the pork shoulder to the pot. Ensure it's mostly submerged in the liquid. Cover and reduce heat to low.

   ⏱️ 2 hours
7. 7

   Cook for 2 to 2.5 hours, or until the pork is fork-tender and easily shreds. Check periodically and add more broth if needed.

   ⏱️ 2.5 hours

   💡 プロのコツ: The liquid should be barely bubbling.
8. 8

   Remove the pork from the pot and place it on a cutting board. Shred the pork using two forks.

   💡 プロのコツ: Allow the pork to cool slightly before shredding for easier handling.
9. 9

   Skim any excess fat from the sauce in the pot. Stir in the sliced olives.

   💡 プロのコツ: Taste the sauce and adjust seasoning with salt and pepper.
10. 10

    Return the shredded pork to the pot and toss to coat with the sauce. Simmer for another 10-15 minutes to allow flavors to meld.

    ⏱️ 15 minutes
11. 11

    Serve hot, garnished with fresh cilantro. Typically served with white rice and black beans.