Drunken Pork Roast
Transform your next family dinner with this irresistible Drunken Pork Roast, a dish that blends rich, savory flavors with the elegance of red wine marinade. This slow-cooked masterpiece starts with a tender pork shoulder roast infused overnight with a bold mixture of red wine, fresh rosemary, thyme, and garlic, creating layers of depth in every bite. Perfectly seared to golden perfection, the pork is then nestled among hearty chunks of onion, carrots, and celery, slowly braised in a flavorful combination of beef broth and pan drippings. The result? A succulent, fork-tender roast that's rich in flavor and pairs beautifully with the caramelized vegetables and the luscious pan gravy. Whether you're hosting a dinner party or treating your loved ones to a special meal, this Drunken Pork Roast is sure to impress with both its gourmet appeal and comforting warmth.
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Recipe Information
Ingredients
- 4 pounds Pork shoulder roast
- 2 cups Red wine
- 3 tablespoons Olive oil
- 6 pieces Garlic cloves
- 2 sprigs Fresh rosemary
- 3 sprigs Fresh thyme
- 2 pieces Bay leaves
- 1 large Yellow onion
- 2 medium Carrots
- 2 pieces Celery stalks
- 1 cup Beef broth
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 tablespoon Brown sugar
- 1 teaspoon Paprika
Instructions
Pat the pork shoulder roast dry with paper towels. Season it evenly with 1 teaspoon of salt and 1 teaspoon of black pepper.
In a large bowl, combine red wine, 3 minced garlic cloves, rosemary, thyme, bay leaves, brown sugar, and paprika. Stir well to create the marinade.
Place the pork roast in a sealable plastic bag or a large container. Pour the marinade over the roast, ensuring it is fully covered. Seal and refrigerate for at least 6 hours, preferably overnight.
Preheat your oven to 325°F (165°C).
Remove the pork from the marinade and set the marinade aside. Pat the pork dry and let it come to room temperature while you prepare the vegetables.
In a large Dutch oven or oven-safe pot, heat olive oil over medium-high heat. Sear the pork roast on all sides until golden brown, about 3-4 minutes per side. Remove and set aside.
Peel and dice the onion, carrots, and celery into large chunks. Add these vegetables to the same pot and sauté for 5 minutes, until slightly softened.
Add the remaining minced garlic (3 cloves) to the pot and stir for 1 minute until fragrant.
Deglaze the pot by adding 1 cup of the reserved marinade, scraping the bottom to release any browned bits. Add the beef broth and stir well.
Return the seared pork to the pot, nestling it into the vegetables. Cover with a lid and transfer to the preheated oven.
Cook the pork roast at 325°F (165°C) for 3.5-4 hours, basting with the pan juices every hour. The pork should be fork-tender and have an internal temperature of at least 190°F (88°C).
Remove the pot from the oven and let the pork rest for 15 minutes before slicing.
Serve the pork roast with the roasted vegetables and a drizzle of the pan gravy. Enjoy!
Nutrition Facts
Calories |
5543 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 406.5 g | 521% | |
| Saturated Fat | 134.1 g | 670% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 1270 mg | 423% | |
| Sodium | 6892 mg | 300% | |
| Total Carbohydrate | 61.1 g | 22% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 26.1 g | ||
| Protein | 335.0 g | 670% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 424 mg | 33% | |
| Iron | 25.9 mg | 144% | |
| Potassium | 6857 mg | 146% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
