braised pork

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Upgrade Weekday Meals
Q: I live alone. When I get home from work, I just want to eat chips or order takeout—even though I know cooking is the healthier (and cheaper) option. Help!
—Channing Hargrove, New York City

Dear Channing, When I first moved to the United States from Australia, I also lived alone, so I get it. Here's my advice: Make things that can morph into multiple meals over the next few days. If you start with pork, you can shred it, mix in cilantro, and top with avocado for tacos; toss it with marinara and serve it with spaghetti; or sauté it until crispy and throw it in a salad with apples, goat cheese, and walnuts.
—Curtis Stone, chef and O food columnist

Simple Braised Pork

Shopping List
Pork shoulder
White wine
Chicken broth
Garlic
Shallots
Thyme
Salt & black pepper
Olive oil

Preheat oven to 300°. Heat 3 Tbsp. olive oil in a wide ovenproof pot over high heat. Season 3 pounds boneless pork shoulder, cut into 8 chunks, with salt and black pepper. Sear 2 minutes per side. Add 1 cup dry white wine and use a wooden spoon to scrape up brown bits. Add 3 cups chicken broth, 4 sliced shallots, 8 chopped garlic cloves, and 10 sprigs fresh thyme and bring to a simmer. Transfer to oven and cook, covered, 3 hours, flipping pieces halfway through. Continue cooking, uncovered, until pork is tender enough to pull apart with a spoon and liquid is reduced by ⅓, 1 hour more. Discard thyme and serve. Can be refrigerated in an airtight container up to 3 days.
Active time: 20 minutes. Total time: 4 hours 20 minutes.