Braised Pork With Red Wine
Updated May 1, 2024
- Total Time
- 2 hours
- Rating
- Comments
- Read comments
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Ingredients
- 2pounds boneless pork shoulder, cut into large chunks
- Salt and pepper
- 2cups fruity red wine, like Beaujolais or Burgundy (pinot noir)
- 1cup good stock, or water
- 1pound fat carrots, peeled and cut into large chunks
- 10cloves garlic, more or less, peeled
- 2tablespoons butter
- Cooked egg noodles for serving
- Chopped fresh parsley leaves for garnish
Nutritional analysis per serving (4 servings)
826 calories; 48 grams fat; 18 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 5 grams polyunsaturated fat; 31 grams carbohydrates; 4 grams dietary fiber; 7 grams sugars; 44 grams protein; 1336 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine pork, salt and pepper to taste, wine, stock, carrots and garlic in a saucepan, Dutch oven or slow cooker. Bring to a boil, then adjust heat so that mixture simmers steadily but not vigorously. (If using a slow cooker, just turn it to ''high'' and let cook for at least three hours.)
- Step 2
Cook, stirring every half-hour or so, until meat is very tender and just about falling apart, at least an hour and most likely a bit longer. Use a slotted spoon to remove solid ingredients to a bowl, then turn heat to high. (If using a slow cooker, transfer liquid to a saucepan for this step.) Reduce to about a cup, or even less. Taste and adjust seasoning, then lower heat and stir in butter.
- Step 3
Add solids to sauce and reheat. Serve over egg noodles, garnished with parsley.
Private Notes
Comments
I made this tonight with some alterations. I browned bacon in a bit of olive oil, added the garlic & quartered red pearl onions, let them brown a bit, then the pork, & browned it for 20 mins. or so.
When I added the wine, stock & carrots, I also added a couple of peeled/chunked apples. I let it cook on stovetop for about 4-4.5 hours before reducing the stock. It was sumptuous! The apples disappeared into the sauce and it was amazing over papardelle (to which I added lacinato kale). GREAT dish!
Cut of meat VERY important, as is temperature to be cooked at. Pork shoulder-not loin or rib meat. Beef chuck, not round roast (top or bottom). The fat content of the meat is critical to avoid dryness, as is the temperature, so as to not cook all the fat out. Fat = flavor..........plus tenderness and juiciness. Lean cuts will not work!
I'd use chicken or beef, depending on the depth of flavor you want. Be sure to use low sodium stock; you can always add salt if needed. Also, I'd throw in some thyme sprigs and a bay leaf. Ideally, the meat should be browned first. That would really add flavor; then I'd add the rest, bring to a simmer and place in 300 deg. oven for an hours or two until tender. You could also do this on stove top. Thickening? Dust meat with some flour before browning.
I have made this multiple times exactly as written in a Dutch oven and it’s absolutely lovely. It definitely takes more than an hour but is usually done in 90 minutes. Glorious over egg noodles with a lemony kale salad on the side.
I added celery and onion to the mix. I also used 1 lb of bone in pork chops because I prepare portions for a small family. I served this over canellini beans to which I added crumbled bacon. Delish.
Made this last night, followed the recipe as written and it was delish! The pork was so moist you could slice it with a fork. Used my Dutch oven. An hour and fifteen minutes, turning it 30 minutes in.
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