Braised Pork Shoulder and Shell Bean Gratin

1. Sear the Pork Shoulder

Heat a heavy-bottomed pan or Dutch oven over medium-high heat and add a splash of olive oil. Season the pork shoulder generously with salt and pepper. When the oil is hot, place the pork shoulder in the pan and sear it on all sides until it's nicely browned, about 10 minutes. Once seared, remove the pork from the pan and set it aside.

2. Braise the Pork

In the same pan, add the chopped onion and garlic, cooking until they are soft and fragrant. Return the pork shoulder to the pan, then pour in the broth and wine, if using. The liquid should come about halfway up the sides of the pork. Cover the pan and transfer it to a preheated oven at 325°F (160°C). Let it braise for about 2.5 to 3 hours, or until the pork is tender and easily pulls apart with a fork.

3. Prepare the Shell Bean Gratin

While the pork is braising, prepare the shell bean gratin. Preheat your oven to 375°F (190°C). In a large baking dish, combine the shell beans with the heavy cream and half of the grated cheese. Season with salt and pepper. Top with the remaining cheese and breadcrumbs for a crunchy, golden crust. Bake until the top is bubbling and beautifully golden-brown, about 30 minutes.

4. Combine the Pork and Gratin

Once the pork is done, remove it from the oven and let it rest for a few minutes. Shred the meat into bite-sized pieces. To serve, spoon the shell bean gratin onto plates and top with the tender braised pork.

5. Serve and Enjoy

Garnish with fresh herbs for a touch of brightness and serve immediately. Enjoy the savory, rich flavors with your family and friends.