Torrontés-Braised Pork Shoulder with Creamy Lima Beans and Glazed Carrots

Name: Torrontés-Braised Pork Shoulder with Creamy Lima Beans and Glazed Carrots
Prep time: 25 min
Cook time: 155 min
Total time: 180 min
Yield: 6
Cuisine: Argentina
Ingredients: 2.6 lb boneless pork shoulder; 2 tsp salt; 1 tsp black pepper; 2 tbsp all-purpose flour; 2 tbsp olive oil; 1 1/2 cups onion; 4 cloves garlic; 1 cup leek; 1.1 lb carrots; 1 1/2 cups Torrontés wine; 2 cups vegetable broth; 2 tsp fresh thyme; 2 leaves bay leaves; 1 tsp sweet paprika; 4 cups cooked lima beans; 2 tbsp butter; 3/4 cup milk; 1/2 cup grated sardo cheese; 1 tbsp honey; 1 tbsp wine vinegar; 1/4 cup fresh parsley; 1 tsp lemon zest

An original Argentine main dish featuring pork shoulder slowly braised in Torrontés wine with herbs, served over a rustic creamy lima bean purée and paired with glazed carrots. It delivers classic local flavors, tender texture, and a warm homestyle presentation.

25 minPrep

155 minCook

180 minTotal

6Servings

High Protein

Ingredients

Adjust servings

1200 g boneless pork shoulder (without exceso of grasa superficial)
12 g salt (divided)
4 g black pepper (freshly ground)
16 g all-purpose flour (for espolvorear the carne)
30 ml olive oil (divided)
200 g onion (chopped diced small)
12 g garlic (chopped)
120 g leek (sliced finas)
500 g carrots (300 g en bastones and 200 g sliced for the braseado)
375 ml Torrontés wine (blanco argentino)
500 ml vegetable broth (low sodium)
6 g fresh thyme (solo the leaves, divided)
2 unit bay leaves (whole)
4 g sweet paprika (for the cremoso)
600 g cooked lima beans (escurridos)
30 g butter (divided)
180 ml milk (whole or parcialmente descremada)
50 g grated sardo cheese (for the cremoso)
21 g honey (for glasear the zanahorias)
15 ml wine vinegar (for the zanahorias glaseadas)
10 g fresh parsley (chopped for terminar)
2 g lemon zest (fina, for terminar)

Nutrition facts

per serving

612 kcal

Calories

42 g

Protein

29 g

Carbs

36 g

Fat

7 g

Fiber

22 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairySulfites

Instructions

1
1. Preheat the oven to 325 °F / 160 °C.
2
2. Pat the pork shoulder dry, season it with 8 g of salt and the black pepper, and lightly dust it all over with the all-purpose flour.
3
3. Heat 1 tablespoon of olive oil in a large oven-safe pot over medium-high heat. Brown the pork for 3 to 4 minutes per side until well colored. Remove and set aside.
4
4. In the same pot, add the remaining tablespoon of olive oil, the onion, garlic, leek, and 200 g of sliced carrots. Cook for 6 to 8 minutes, stirring, until the vegetables are soft and lightly golden.
5
5. Add the Torrontés wine and scrape the bottom of the pot to release the caramelized bits. Cook for 2 minutes so some of the alcohol evaporates. Add the vegetable broth, half of the fresh thyme, and the bay leaves.
6
6. Return the pork to the pot. The liquid should come about halfway up the meat. Cover and bake at 325 °F / 160 °C for 2 hours, turning the meat halfway through cooking.
7
7. Meanwhile, place the remaining 300 g carrot batons in a skillet with 15 g butter, the honey, wine vinegar, 60 ml water, 2 g salt, and the rest of the fresh thyme. Cook over medium-low heat for 12 to 15 minutes, stirring occasionally, until tender and glossy. Keep warm.
8
8. For the creamy beans, place the cooked lima beans in a saucepan with the milk, sweet paprika, and the remaining 15 g butter. Cook over low heat for 8 to 10 minutes, stirring, until fully heated through.
9
9. Blend or mash the lima beans with their cooking milk until creamy but still rustic. Add the grated sardo cheese and stir until melted. Adjust with the remaining 2 g salt if needed.
10
10. Remove the pot from the oven when the pork is very tender. Transfer the meat to a board and let it rest for 10 minutes. Discard the bay leaves from the braising liquid.
11
11. Boil the braising liquid on the stovetop for 8 to 10 minutes over medium heat until slightly reduced and glossy. If desired, skim excess fat from the surface with a spoon.
12
12. Slice or pull the pork into large portions. Serve a base of creamy lima beans, place the pork on top, spoon over the Torrontés reduction, and add the glazed carrots on the side. Finish with fresh parsley and lemon zest.

Chef tips

For deeper flavor, brown the pork thoroughly without moving it too much at first. The lima bean cream should stay smooth but slightly textured to contrast with the braised meat.

Substitutions

You can replace Torrontés with another dry Argentine white wine. If sardo cheese is unavailable, use a firm aged cheese with pronounced flavor. Lima beans can be replaced with large cooked white beans for a similar texture.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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