Red Wine Pork
Transform your dinner table with the rustic elegance of Red Wine Pork, a hearty dish that combines tender pork shoulder with the deep, rich flavors of dry red wine and a medley of aromatic vegetables. Slowly simmered to perfection in a savory broth infused with garlic, tomato paste, fresh thyme, and a touch of butter, this recipe creates a velvety, flavorful sauce that clings lovingly to every bite. Perfect for cozy family dinners or special occasions, this braised pork masterpiece is best served over creamy mashed potatoes, buttery pasta, or alongside crusty bread to soak up every drop of its luxurious sauce. With simple preparation and a melt-in-your-mouth finish, Red Wine Pork is destined to become a comforting favorite in your culinary repertoire.
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Recipe Information
Ingredients
- 1.5 lbs pork shoulder
- 2 tbsp olive oil
- 1 medium yellow onion
- 2 medium carrots
- 2 medium celery stalks
- 4 garlic cloves
- 1.5 cups dry red wine
- 1 cup chicken broth
- 2 tbsp tomato paste
- 4 fresh thyme sprigs
- 1 bay leaf
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tbsp unsalted butter
- 1 tbsp all-purpose flour
Instructions
Trim any excess fat from the pork shoulder and cut it into 2-inch cubes. Pat the pork dry with paper towels and season generously with salt and pepper.
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the pork in batches, ensuring the pieces are browned on all sides. Transfer the browned pork to a plate and set aside.
Dice the onion, carrots, and celery into small pieces. Mince the garlic cloves.
Reduce the heat to medium and add the diced onion, carrots, and celery to the pot. Sauté until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
Stir in the tomato paste and cook for 1-2 minutes to develop its flavor.
Pour the red wine into the pot and scrape the bottom to deglaze and release any browned bits. Let the wine simmer for 2-3 minutes to reduce slightly.
Return the browned pork to the pot and add the chicken broth, thyme sprigs, and bay leaf. Stir to combine.
Bring the mixture to a gentle simmer, then lower the heat to maintain a low simmer. Cover the pot and let cook for 1.5 to 2 hours, stirring occasionally, until the pork is tender and the sauce has thickened.
To further thicken the sauce, mix the butter and flour into a smooth paste. Stir it into the pot and cook for an additional 5-10 minutes.
Remove the thyme sprigs and bay leaf. Adjust the seasoning with additional salt and pepper if necessary.
Serve the Red Wine Pork hot over mashed potatoes, pasta, or crusty bread. Enjoy!
Nutrition Facts
Calories |
2300 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.9 g | 155% | |
| Saturated Fat | 39.6 g | 198% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 631 mg | 210% | |
| Sodium | 3596 mg | 156% | |
| Total Carbohydrate | 53.8 g | 20% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 19.3 g | ||
| Protein | 170.2 g | 340% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 361 mg | 28% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 4273 mg | 91% | |
*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.
