Wine-Braised Pork Shoulder
User Reviews
4.9
75 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
4 hrs
-
Total Time
4 hrs 30 mins
-
Servings
6 servings
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Calories
424 kcal
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Course
Main Course
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Cuisine
American
Wine-Braised Pork Shoulder
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This braised pork with red wine is an easy, set-it-and-forget-it one-pot meal. Made with meltingly tender shredded pork shoulder, red onions, and a rich red wine and herb sauce, it boasts French overtones but without any fussiness.
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Ingredients
- One (4 1/2 pound) bone-in pork shoulder or a 3 1/2- to 4-pound (1.6- to 1.8-kg) boneless shoulder
- 1 tablespoon dried basil
- 1 tablespoon dried thyme or a couple sprigs fresh thyme
- 1 tablespoon dried parsley
- 1 tablespoon Diamond brand kosher salt or 2 teaspoons Morton kosher salt
- 2 teaspoons freshly ground black pepper
- 2 large (1 lb) Red Onions thinly sliced
- 2 cups dry red wine
- 1 bunch of thyme finely chopped, or a few sprigs parsley (optional)
Instructions
- Preheat the oven to 325°F (163°C).
- Pat the pork shoulder dry with paper towels. In a small bowl, combine the herbs, salt, and pepper.
- In the bottom of a large Dutch oven, layer the onions. Place the pork, fat side down, on the onions and sprinkle with half of the spice mixture. Use your hands to rub it evenly over the pork. Flip the pork so the fat side is up and rub it with the remaining spice mixture. Pour in the wine and cover.
- Place the Dutch oven in the oven and braise, basting the pork every hour or so, until the meat is tender and falling off the bone and an instant-read thermometer inserted in the thickest part registers about 180°F (82°C), 3 1/2 to 4 1/2 hours. A boneless roast will be done sooner than a bone-in roast.
- When the meat is tender, remove the shoulder from the pot and let it cool while you finish the sauce.
- Skim any fat floating on the surface of the juices and then strain the liquid into a medium saucepan.☞ TESTER TIP: If you prefer to have as little fat in your sauce—something we’re not particularly proponents of as fat has flavor—use that gravy separator you otherwise use only at Thanksgiving or refrigerate or freeze your pan juices until the fat congeals on top and can easily be skimmed.
- Add about half the onions to the saucepan with the liquid and place the remainder back in the Dutch oven. Set the saucepan over medium heat and bring the mixture to a low boil. Reduce the heat and simmer until it is slightly reduced, 8 to 15 minutes. The sauce will be quite thin.
- Carefully pour the mixture into a high-speed blender and puree until smooth.
- Shred the pork and return it to the Dutch oven and drizzle with the puréed sauce. Toss the pork and onions with the sauce and keep it warm over low heat until ready to serve.
- Divide the pork among plates and, if desired, garnish with a sprinkling of fresh parsley and/or thyme.
Nutrition Information
Show Details
Serving
1portion
Calories
424kcal
(21%)
Carbohydrates
7g
(2%)
Protein
61g
(122%)
Fat
9g
(14%)
Saturated Fat
3g
(15%)
Monounsaturated Fat
4g
Trans Fat
0.04g
Cholesterol
159mg
(53%)
Sodium
1310mg
(55%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 424 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 424kcal | 21% |
| Carbohydrates | 7g | 2% |
| Protein | 61g | 122% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 159mg | 53% |
| Sodium | 1310mg | 55% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
75 reviews
Excellent
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