Pot Roasted Pork with Red Wine Sage and Rosemary
Elevate your dinner table with this rustic and flavor-packed Pot Roasted Pork with Red Wine, Sage, and Rosemary. This hearty dish features tender, slow-cooked bone-in pork shoulder infused with the earthy aroma of fresh herbs, simmered in a rich red wine and tomato-based braising liquid. Searing the pork and sautéing caramelized onions, sweet carrots, and garlic lay the foundation for a savory, comforting meal, while the addition of balsamic vinegar at the end enhances the depth of flavor. Perfectly suited for gatherings or Sunday roasts, this oven-roasted pork is a deliciously satisfying crowd-pleaser. Serve it with the velvety pan sauce and a side of crusty bread or creamy mashed potatoes for a truly soul-warming dining experience. Keywords: pot roasted pork, red wine braised pork, sage rosemary pork, slow-cooked pork shoulder, comfort food recipes.
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Recipe Information
Ingredients
- 4 lbs Bone-in pork shoulder (or pork butt)
- 2 tsp Kosher salt
- 1 tsp Black pepper
- 2 tbsp Olive oil
- 1 large Yellow onion, diced
- 3 large Carrots, peeled and cut into chunks
- 4 Garlic cloves, minced
- 1 cup Dry red wine
- 2 cups Chicken or beef stock
- 2 tbsp Tomato paste
- 6 Fresh sage leaves
- 3 Fresh rosemary sprigs
- 2 Bay leaves
- 1 tbsp Balsamic vinegar
Instructions
Preheat your oven to 325°F (160°C).
Season the pork shoulder generously on all sides with kosher salt and black pepper.
Heat the olive oil in a large oven-safe pot or Dutch oven over medium-high heat.
Sear the pork on all sides until browned, about 3-4 minutes per side. Remove the pork from the pot and set it aside.
Add the diced onion and carrots to the pot. Sauté until the onion is translucent and the carrots begin to soften, about 5 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Add the red wine and scrape up any browned bits from the bottom of the pot. Let the wine simmer for 2-3 minutes to reduce slightly.
Stir in the chicken or beef stock, tomato paste, sage leaves, rosemary sprigs, and bay leaves.
Return the pork to the pot, ensuring it is partially submerged in the liquid.
Cover the pot with a lid and place it in the preheated oven. Roast for 2.5 to 3 hours, turning the pork halfway through, until it is fork tender.
Once cooked, remove the pork from the pot and let it rest for 10 minutes.
Meanwhile, skim any excess fat from the surface of the cooking liquid and discard the rosemary stems and bay leaves.
Stir in the balsamic vinegar to enhance flavor and adjust seasoning with salt and pepper if needed.
Slice or shred the pork and serve it with the sauce and vegetables from the pot.
Nutrition Facts
Calories |
5193 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 407.9 g | 523% | |
| Saturated Fat | 140.8 g | 704% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1306 mg | 435% | |
| Sodium | 4220 mg | 183% | |
| Total Carbohydrate | 61.5 g | 22% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 25.5 g | ||
| Protein | 316.6 g | 633% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 442 mg | 34% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 6690 mg | 142% | |
*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.
