Braised Pork Ragu

Cut the pork shoulder into large 2-3 inch cubes.

In a small bowl, combine salt, garlic powder, onion powder, paprika, and black pepper.

Season the pork cubes generously on all sides with the spice mixture.

Chop the carrots, celery, and onion.

Mince the garlic cloves.

Tie the fresh thyme and rosemary together with kitchen twine to create a bouquet garni.

Heat olive oil in a large Dutch oven over medium-high heat.

Sear the pork cubes in batches until deeply browned on all sides. Remove the pork from the pot and set aside.

Add the chopped carrots, celery, and onion to the pot. Sauté until softened, about 5-7 minutes, scraping up any browned bits from the bottom.

Stir in the tomato paste and cook for one minute until it darkens slightly.

Add the minced garlic and cook until fragrant, about 30 seconds.

Deglaze the pot with apple cider vinegar.

Pour in the red wine, bring to a simmer, and cook for a few minutes to reduce.

Add the herb bundle and bay leaves to the pot.

Return the seared pork and any accumulated juices to the pot.

Pour in the beef broth until the pork is mostly submerged.

Bring the liquid to a simmer, then cover the pot. Transfer to a preheated 325°F (160°C) oven and braise for 2.5 to 3 hours, or until the pork is fall-apart tender.

Carefully remove the pot from the oven. Remove the pork pieces and set them on a plate.

Discard the herb bundle and bay leaves from the sauce.

If desired, skim any excess fat from the surface of the sauce. Bring the sauce to a simmer on the stovetop to reduce and thicken slightly.

Return the pork to the pot and shred it into the sauce using two forks or tongs.

Serve the pork ragu over a bed of creamy mashed potatoes and garnish with fresh chopped parsley.