Italian Braised Pork Shoulder

Preheat the oven to 350 degrees F (175 degrees C).

Rinse and dry pork roast. Season all sides with salt and pepper.

Heat olive oil in a cast iron skillet over medium-high heat. Add roast to the hot skillet; turn and sear until browned and crisp, about 3 minutes per side. Transfer roast to a large lidded baking dish, leaving pan drippings in the skillet.

Add carrots, onion, shallot, and garlic to the hot skillet and reduce heat to medium. Saute in the pan drippings until the onion has softened and turned translucent, about 5 minutes; do not overcook.

Pour red wine, beef broth, and tomato puree over the roast in the baking dish. Add sauteed vegetables, parsley, and thyme.

Cover and bake in the preheated oven until meat pulls apart easily, 2 to 3 hours.