Red Wine Braised Pork

 

Ingredients

Ingredient Checklist

• 2 pounds boneless pork shoulder, trimmed and cut into 4 pieces
• 1 teaspoon kosher salt
• ¾ teaspoon ground pepper
• 1 tablespoon extra-virgin olive oil
• 1 cup chopped onion
• ½ cup chopped carrot
• ½ cup chopped celery
• 2 cloves garlic, minced
• 4 sprigs fresh thyme
• 1 bay leaf
• 2 tablespoons tomato paste
• 1 cup dry red wine
• 2 cups low-sodium beef broth
• 1 cup water

Directions

Instructions Checklist

• Step 1

  Preheat oven to 325 degrees F.

• Step 2

  Season pork with salt and pepper. Heat oil in a large ovenproof pot over medium-high heat. Add the pork and cook, turning occasionally, until browned on all sides, about 6 minutes. Transfer to a clean plate.

• Step 3

  Reduce heat to medium-low and add onion, carrot and celery to the pot; cook, stirring occasionally, until soft but not browned, about 5 minutes. Add garlic, thyme and bay leaf; cook, stirring, for 1 minute. Add tomato paste and cook, stirring, for 30 seconds. Increase heat to medium and add wine. Cook, scraping up any browned bits, until the wine is reduced by half, about 2 minutes. Stir in broth and water. Return the pork and any accumulated juices to the pot, nestling it into the liquid.

• Step 4

  Cover the pot and transfer to the oven. Bake until the meat is very tender, 2 to 3 hours.

• Step 5

  Using 2 forks, shred the pork. Serve with the sauce, if desired.

Associated Recipes

Creamy Cavatelli Pasta with Braised Pork, Shishito Peppers & Basil