Red Wine Braised Pork Shoulder

By by Rebecca White, <i>A Pleasant Little Kitchen</i>
Images
Red Wine Braised Pork Shoulder
Serves
Makes 10 to 12 servings
Ingredients
  • 3½ lbs of boneless pork shoulder, cut into 1½- to 2-inch cubes
  • 2 cups red wine (Bordeaux or Chianti)
  • 1½ cups of water
  • 2 leeks, halved and thinly sliced
  • 3 garlic cloves, crushed
  • 2 teaspoon kosher salt
  • 2 rosemary sprigs
  • Parsley, chopped for topping (optional)


Procedure
Pork shoulder slowly braised in red wine with rosemary, leeks and garlic is a simple, flavorful and decadent dish. The slow simmer creates rich, tender pork coupled with an aromatic red wine gravy—the perfect recipe to serve with crème fraiche mashed potatoes.

Place the pork, red wine, water, leeks, garlic, salt and rosemary into a Dutch oven over medium-high heat. Bring to a boil.

Reduce the heat, bring to a simmer and cover. Cook for 60 to 80 minutes (or until pork is easily pierced with a fork).

After the 60 to 80 minutes, stir the pork and continue to cook for an additional 45 to 60 minutes (as the liquid evaporates the meat will brown). Occasionally stir the pork pieces to make sure they brown all over.

Once the pork is fall-apart tender and the liquid is reduced, remove the rosemary. Top with chopped parsley, serve warm.

Red Wine Braised Pork Shoulder

By by Rebecca White, <i>A Pleasant Little Kitchen</i>
Serves
Makes 10 to 12 servings
Ingredients
  • 3½ lbs of boneless pork shoulder, cut into 1½- to 2-inch cubes
  • 2 cups red wine (Bordeaux or Chianti)
  • 1½ cups of water
  • 2 leeks, halved and thinly sliced
  • 3 garlic cloves, crushed
  • 2 teaspoon kosher salt
  • 2 rosemary sprigs
  • Parsley, chopped for topping (optional)


Procedure
Pork shoulder slowly braised in red wine with rosemary, leeks and garlic is a simple, flavorful and decadent dish. The slow simmer creates rich, tender pork coupled with an aromatic red wine gravy—the perfect recipe to serve with crème fraiche mashed potatoes.

Place the pork, red wine, water, leeks, garlic, salt and rosemary into a Dutch oven over medium-high heat. Bring to a boil.

Reduce the heat, bring to a simmer and cover. Cook for 60 to 80 minutes (or until pork is easily pierced with a fork).

After the 60 to 80 minutes, stir the pork and continue to cook for an additional 45 to 60 minutes (as the liquid evaporates the meat will brown). Occasionally stir the pork pieces to make sure they brown all over.

Once the pork is fall-apart tender and the liquid is reduced, remove the rosemary. Top with chopped parsley, serve warm.