Makes: 6-8 Servings
Approximately 2 Lbs Pork Tenderloin
1 Teaspoon Coconut Oil
1 Large Onion, Diced
3 Stalks Celery, Minced
2 Carrots, Quartered and Sliced Thinly
1 Tablespoon Garlic, Minced
1 Lb Button Mushrooms, Quartered
2 Cups Chardonnay
2 Bay Leaves
2 Teaspoons Dried French Thyme
1 Chef’s Knife
1 Cutting Board
1 Medium to Large Pot with Lid (a 1 Gallon Cast-Iron Dutch Oven would be great here)
1 Plate (big enough for the pork loin)
1 Long-Handled Spoon (preferably wooden)
Over medium-low heat warm up the large pot. Once you can flick some small water droplets from your fingers into the pot evaporates while making a hissing sound you’ll know you’re pot is hot enough. Add the teaspoon of coconut oil. Once the coconut oil melts down and shimmers like pavement in the summer add the pork loin to the pot. DO NOT put the lid on it. Sear the pork loin for approximately 2-5 minutes per side or until each side is golden brown. Flip the pork loin using the tongs.
Once the pork loin is browned on all sides, remove it from the pot onto the plate. Turn the temperature to low and add the onion, celery, and carrot (otherwise known as a mirepoix) to the pot. Stir the mirepoix every 15-30 seconds until the veggies start to turn translucent. This should take about 5 minutes. Add the minced garlic and cook stirring constantly for 30 seconds. Stir in the mushrooms, thyme, bay leaves, and chardonnay. Continue stirring until the pan is deglazed (when all of the dark bits of meat and veggies lift off from the bottom of the pot). Add salt and pepper to taste. Nestle in the seared pork tenderloin and cover with the lid.
Make sure the pot is simmering, then check on the pot once every 30-45 minutes. Rotate the pork loin 180 degrees about 1.5 hours into the simmering process. In approximately 2.5 – 3 hours the pork loin should break apart easily when mashed with a spoon. Once the meat is all shredded it’s ready to eat!