Red Wine Braised Pork
This fork-tender pork served over egg noodles, mashed potatoes or polenta makes the perfect comfort food dish for Sunday supper.
Cut: Pork Shoulder
Prep Time: 10 minutes
Cook Time: 2 - 3 hours
Number of Servings: 10 - 12
Ingredient
4 lb (2 kg) boneless pork shoulder, trimmed of excess fat
1 tsp (5 mL) kosher salt
1/2 tsp (2 mL) ground pepper
1 Tbsp (15 mL) canola oil
1 medium onion, diced
3 Tbsp (45 mL) tomato paste
1 cup (250 mL) dry red wine
2 cups (500 mL) low-sodium beef broth
4 sprigs fresh thyme
2 dried bay leaf
1 medium head garlic, halved crosswise
1 cup (250 mL) water
Directions:
Preheat oven to 325°F (160°C).
Season pork with salt and pepper. Heat oil in a large dutch oven over medium-high heat. Add the pork and cook, turning occasionally, until browned on all sides, about 6 minutes. Transfer to a clean plate.
Reduce heat to medium. Add onion to dutch oven and cook, stirring, for 1 minute or until softened. Stir in tomato paste and cook, stirring, for 1 minute. Whisk in wine, scraping up any browned bits, until the wine is reduced by half, about 2 minutes.
Stir in broth, thyme and bay leaf. Add garlic and return the pork and any accumulated juices to the pot. Add water to bring liquid to the top of roast but not covering over top.
Cover and transfer to the oven. Bake until the meat is very tender, 2 to 3 hours.
Using 2 forks, shred the pork. Serve with the sauce, if desired.
Nutritional Analysis
YIELD:
10 - 12 servings.
SERVING SIZE:
per servings 200 g.
| Per Serving | |
|---|---|
| Calories | 270 |
| Total Fat | 14 g |
| Saturated Fat | 5 g |
| Cholesterol | 90 mg |
| Carbohydrates | 4 g |
| Fiber | 1 g |
| Sugars | 1 g |
| Protein | 26 g |
| Sodium | 310 mg |
| Potassium | 442 mg |
Source: SaskPork