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Wine-Braised Pork Shoulder

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3h 30min

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6 servings

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This Wine-Braised Pork Shoulder is a comforting and flavorful dish that's perfect for a cozy dinner. Tender pork shoulder is slowly braised in a rich red wine sauce with aromatic vegetables and herbs until it's melt-in-your-mouth tender. Serve this hearty dish over creamy mashed potatoes or polenta for a satisfying meal.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
1 g
4 g
Allergen Content

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Sulfites

Ingredients

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Steps

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1
Prepare the pork shoulder

Cut the pork shoulder into 2-inch cubes. Season the pork with salt and black pepper.

2
Prepare the vegetables

Chop the onions, carrots, and celery stalks into large chunks. Mince the garlic cloves.

3
Brown the pork

In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Add the pork cubes and brown on all sides, about 8-10 minutes total. Remove the pork from the pot and set aside.

4
Sauté the vegetables

In the same pot, add the chopped onions, carrots, celery, and minced garlic. Sauté until the vegetables are softened, about 5-7 minutes.

5
Add the tomato paste and wine

Stir in the tomato paste and cook for 1-2 minutes. Pour in the red wine and bring the mixture to a boil, scraping up any browned bits from the bottom of the pot.

6
Add the broth and herbs

Add the beef broth, thyme sprigs, and bay leaves to the pot. Bring the mixture back to a boil.

7
Braise the pork

Return the browned pork to the pot, nestling it into the liquid and vegetables. Reduce the heat to low, cover the pot, and let the pork simmer for 2 1/2 to 3 hours, or until it is tender and easily pulls apart with a fork.

8
Remove the herbs and serve

Remove the thyme sprigs and bay leaves from the pot. Serve the Wine-Braised Pork Shoulder hot, with the braising liquid and vegetables spooned over the top.

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