Pork Bourguignon
This rich and hearty pork bourguignon is definitely worth the wait!
Cut: Pork Shoulder
Prep Time: 15 minutes
Cook Time: 2 1/2 - 3 hours
Number of Servings: 6 - 8
Ingredient
1 Tbsp (15 mL) canola oil
8 thick cut bacon slices, chopped
3 - 4 lbs (1.5 - 2 kg) pork shoulder roast, trimmed and cut into 2 - inch cubes
2 large carrots, peeled and cut into chunks
20 pearl onions, peeled
1/2 tsp (2 mL) salt or to taste
1/2 tsp (2 mL) black pepper or to taste
4 garlic cloves, minced
5 cups (1.25 L) crimini mushrooms, sliced in half
2 Tbsp (30 mL) all purpose flour
3 cups (750 mL) red wine (Pinot Noir, Merlot or Cabernet Sauvignon)
2 - 3 cups (500 - 750 mL) low sodium beef broth
2 Tbsp (30 mL) tomato paste
2 bay leaf
2 tsp (10 mL) dried thyme
Directions:
In a large Dutch oven or a heavy oven safe pot, heat canola oil over medium-high heat. Add bacon and cook until crispy. Transfer bacon to a paper towel lined bowl and set aside.
Add pork cubes in batches to dutch oven, and brown on all sides. Transfer to the bowl with bacon and repeat with remaining pork.
Add carrots and pearl onions to the pot and season with salt and pepper. Stir in garlic and cook for about 3-4 minutes or until tender. Mix in mushrooms and saute for about 2 minutes.
Place pork and bacon back in the pot. Sprinkle with flour and stir to combine. Stir in, wine, *broth, tomato paste, bay leaf and thyme. Bring to a simmer.
Preheat oven to 325°F (160°C).
Cover pot, place in the oven and cook for 2 ½ to 3 hours. Once pork is tender and sauce has thickened it is ready to serve.
*Note: There should be enough broth to just barely cover the pork.
Nutritional Analysis
YIELD:
6 - 8 servings.
SERVING SIZE:
2 cups (500 mL) per serving.
| Per Serving | |
|---|---|
| Calories | 550 |
| Total Fat | 23 g |
| Saturated Fat | 7 g |
| Cholesterol | 110 mg |
| Carbohydrates | 33 g |
| Fiber | 2 g |
| Sugars | 8 g |
| Protein | 37 g |
| Sodium | 640 mg |
| Potassium | 756 mg |
Source: SaskPork
