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4.9 from 75 votes

Wine-Braised Pork Shoulder

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.

Prep Time
30 mins
Cook Time
4 hrs
Total Time
4 hrs 30 mins
Servings: 6 servings
Calories: 424 kcal
Course: Main Course
Cuisine: American

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

    Cup of Yum
  1. Preheat the oven to 325°F (163°C).
  2. Pat the pork shoulder dry with paper towels. In a small bowl, combine the herbs, salt, and pepper.
  3. 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.
  4. 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.
  5. When the meat is tender, remove the shoulder from the pot and let it cool while you finish the sauce.
  6. 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.
  7. 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.
  8. Carefully pour the mixture into a high-speed blender and puree until smooth.
  9. 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.
  10. Divide the pork among plates and, if desired, garnish with a sprinkling of fresh parsley and/or thyme.

Nutrition Information

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

% 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.