Add the wine, bay leaves, sage and thyme and bring to a boil. Next time I would rest even longer. I used a 4-lb boneless pork shoulder (unintentionally, because the bone that came with my 40-lb shoulder roast was too big for the roasting pan!). Bake at 325° 1 1/2 hours, adding mushrooms to casserole dish the last half hour. Reduce the heat and simmer until it is slightly reduced, 8 to 15 minutes. I was very impressed with the ease of preparation compared to my usual braised pork recipes. The sauce will be quite thin. You needn’t stick with French wine, though. Add pork back to skillet. Add the oil and red wine. Then enter your email address for our weekly newsletter. Season with salt and pepper. BC (before Covid), I ordered groceries regularly from a local online retailer. Pour over it the dry red wine and the sweet one. Add the roast and cook over moderate heat until well browned all over. This looks delicious, Peg. I love a good Sunday afternoon roast. We do keep good quality red wine in the pantry just for cooking with, unless the eldest son comes to visit, as he is partial. Transfer the Dutch oven to the oven and braise, basting the pork every hour or so, until the meat is tender and falling off the bone and an instant-read thermometer inserted in the thickest part registers about 180°F (82°C), 3 1/2 to 4 1/2 hours. Make sure you used dry red wine tafadhali!!! This is a delicious fall one-pot meal, requiring nothing more than throwing everything in the pot and shoving it in an oven to forget about. Top … Transfer the roast to a carving board, discard the strings and cover loosely with foil. In a small bowl, combine the herbs, salt, and pepper. In the bottom of a large Dutch oven, layer the onions. Next time I will roast bits of cauliflower for all the browned bits, and layer the pork roast on top. Have you tried this recipe? a wooden spoon. He described this pork as “smooth and mellow” and “the best pulled pork” he’d ever had! In a large skillet over medium heat, cook pork in oil and butter for 5 minutes on each side or until meat is no longer pink. The photo is deceiving because it looks like more sauce. The onions had pretty much broken down while the juices simmered. I rested the roast for about 20 minutes and it shred easily. The marriage of the pork and the sauce required no “bejewelling”! Any reason that this recipe would not be suitable for using the butt? It reminded me of making pork for carnitas but with a different spice profile. The cook time of 3 1/2 hours, with basting hourly, was good for me. Pork Chop au Poivre with Red Wine–Shallot Sauce from Mary-Frances Heck takes a cue from classic steak au poivre for a simple but elegant riff. The mashed potatoes are the perfect counterpoint to the pork shoulder. The headnote indicates that any dried herbs will work with pork. It didn't matter to the finished product--which tasted great--but it came out more au jus than a sauce. this link is to an external site that may or may not meet accessibility guidelines. I will try it. No other condiments required. Thank you for sharing this recipe. I would also refrigerate the liquid and/or use a maigre to remove more fat. Place the pork on the rack, leaving as much space as … Be the first on your block to be in the know. Ingredients in Red Wine Marinade for Pork Tenderloin. I think anything that tastes fine would work here, even a white wine would work. This was ridiculously easy preparation for maximum fall flavor, and a roast I will make time and again. The sauce tasted delicious but was quite loose. Slice the roast and serve with the vegetables. Since I planned to check the pan hourly, I decided to not top up the fluid before my first check. Another thing that added to my love of this recipe was that normally, when braising a piece of meat no matter the size, the recipe says to sear it first in the Dutch oven to achieve a crust. Chop the garlic cloves in half and add them to the meat. We had it again with mashed potatoes a few days later and it was excellent. Made with meltingly tender shredded pork shoulder, red onions, and a rich red wine and herb sauce, it boasts French overtones but without any fussiness. Our 22 Best Crock Pot and Slow-Cooker Recipes. The recipe only calls for 2 cups of wine which for this size of pork shoulder, I was hesitant about. After tasting the wine—as a quality control measure, of course—I was tempted to add more liquid. Add broth to the pan, scraping to loosen browned bits. A slow cooker can can take your comfort food to the next level. The sauce reheats very well and makes for a great make-ahead (or freezer) meal. My premeditated MO was to create a pulled pork that my husband would love and have enough cooked meat to “bejewel” for my daughter and myself. I’m glad I did. Do a lot of braises with Boston butt cut. The pork could not have been more flavorful. Brown pork on all side in bacon fat. Add all herbs to the pot along with garlic and red chili pepper flakes (if using). Almost any mellow or slightly sturdier red wine will work well with this French-style braised pork, including pinot noir, an affordable Bordeaux, or any French-style blend. Preheat the oven to 350° Season the pork roast lightly with salt and generously with pepper, rubbing the seasonings into the meat. The flavor of the pork was spectacular, so no harm no foul. Pulled Pork is one of my favorite American recipes! What this finished pork lacked in colour it made up for in flavour and texture! The fat solidified and was easy to remove. I must say I was very skeptical about how this recipe might turn out. I’m so glad that I made that decision because at the first hour mark, the pan juices were almost covering the pork. Sprinkle the pork chops generously with salt, pepper, thyme and rosemary on each side. It made more than enough for 6 people, so the extra went into a comforting cottage pie the next day. Adapted from Andrea Bemis | Local Dirt | Harper Wave, 2020, This take on pork shoulder is bursting with deep flavors that develop while the meat slowly cooks. I used pinot noir for the wine. Do you prefer info delivered in a neat, easy-to-digest (pun intended) form? I made this on a weekday, seasoned it and put it in the pot, let it stay for an hour while I took some calls, and then put it in the oven and barely messed with it. Easy Way Rubbing a vibrant jerk paste on chops before a quick 20 minutes on … I think the Boston butt would work fine here, Jack. Add tomato paste and cook, stirring, for 30 seconds. It did seem a bit expensive, but I was in a rush and the site is somewhat new to me. The early prep and then the savory smells swirling around the house all afternoon. I didn’t get much of a reduction after putting it on a low boil for 10 to 15 minutes. allrecipes.com.au/recipe/16613/red-wine-braised-pork-tenderloin.aspx After a 10 minute simmer to reduce the sauce, a 1 minute purée to a silky sauce, and a 20 minute resting of the pork, I took on the task of easily shredding the meat with 2 forks. This braised pork with red wine is an easy, set-it-and-forget-it one-pot meal. Go about your business and baste it occasionally. Stir in the beef broth (you can add more if it needs the liquid) and add the chops back to the skillet, … Or, try out a different pork marinade, such as Molasses Marinade, with the second one! Email the grocery list for this recipe to: Pat the pork shoulder dry with paper towels. I chose to make it because my husband isn’t a fan of caramelized onions or meats slathered in BBQ sauce. Use something that’s not too expensive but that you’ll want to drink since you’ll have more than half the bottle left over. I can only attribute this oversight to the consumption of the leftover Pinot Noir. My only revision would be to more deliberately strain the fat from the sauce--the recipe says to skim the fat before making the sauce, but I think a little more effort would make a better sauce. I had one brain fade. As I removed the lid on the Dutch oven, I recall saying, “Boy, we are in for a treat!” And indeed we were. Stir in wine, then add the pork ribs back with any accumulated juices. boneless pork shoulder and it was super tender after 3 1/2 hours. I used a Merlot for this recipe however a carbanet sauvignon or a … This was not the prettiest of finished dishes but the lack of colour and vibrancy was easily remedied with a side dish of vibrant coloured sautéed pepper strips. Add the rosemary and rub into the chops. I realized that after I dumped it back on the shredded meat. Thanks, Jack. Priceless. Keywords:barbecue ribs, … Add the salt pork to the casserole and cook over low heat until softened but not browned. There is nothing more comforting to me than a braised dish—it doesn't matter the protein, anything that cooks low and slow is always a winner at my dinner table. True to the recipe intro, it is a huge return on the investment since it requires minimal work and delivers an impressive meal. red wine, honey, ground ginger, brown sugar, soy sauce, pork tenderloin and 3 more Perfect Slow Cooker Pork Tenderloin The Kitchen Divas pork tenderloin, chicken broth, onion soup mix, onion, soy sauce and 4 more Easy and delicious. Brown pork on both sides. Add half the pork and cook 2 minutes; turn pork over and cook 2 to 3 minutes longer, until browned on the outside and still slightly pink on the inside. I love those dishes that can take care of themselves for the afternoon. Return the pork and any accumulated juices to the pot, nestling it into the liquid. Pour in the wine and cover. Food and Wine presents a new network of food pros delivering the most cookable recipes and delicious ideas online. Then tell us. This specific recipe for wine braised pork shoulder was no exception. In an enameled cast-iron casserole just large enough to hold the roast, heat the oil until shimmering. Caribbean Jerk Pork Chops Recipe Chef Way At Big Bob Gibson Bar-B-Q, Lilly uses a cut called picnic shoulder for his spiced jerk pork, cooking it over low heat for eight hours. When I make it again, I might add a clove of garlic. All Rights Reserved. Flip the cutlets over and cook for an additional 3-4 minutes. Add the butter on top of the pork, and season with salt and pepper. I will be making this on a regular basis. My husband said this was a great meal and one of the best recipes that I have tested so far. I used my small oval cast iron Staub with a lid that prevents evaporation but the fluid level was so much lower than usual. I used Decoy Pinot Noir for the wine, which resulted in 2 cups for the roast and happily the rest for the cook. These ten pork recipes are a great list of pork for the winter. Let this simmer 2 to 3 minutes, just to take the edge off and reduce a bit. A Syrah or Italian blend or even Carmenere could also work nicely. Simple in its preparation and ingredients, this dish is suitable for a novice cook and professional alike. I have never had good luck skimming fat off of liquid, so I poured the liquid into a 9-by-13-inch baking dish and refrigerated it for 3 hours. Don’t let the fat discourage you from making this. So my only suggestion would be to recommend at least 1 bottle of wine for the recipe, that and maybe even some added stock so that there is more of a final sauce. Finger-licking Red Wine Barbecue Pork Ribs rubbed with brown sugar and a blend of spices, grilled until tender, and then basted with a red wine barbecue sauce. Increase heat to medium and add wine. Slice onions, rub pork with seasoning, add wine, and pop in the oven at 325° F for 3 1/2 hours. Stir in beef stock along with thyme. If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. It was tender, very easy to shred but not falling apart, which is perfect. Remove and keep warm. Today, I propose an Italian way to prepare the Pulled Pork: braised in red wine with juniper berries, mixed peppercorns and fresh rosemary. There was a lot of fat! Carefully transfer the mixture to a high-speed blender and puree until smooth. We served it over polenta. Cook, scraping up any browned bits, until the wine is reduced by half, about 2 minutes. This richly flavored dish is best matched by an equally rich red with deep flavors and some tannin or oak. kosher salt, olive oil, butter, shallot, red wine, boneless New York (top loin) pork chops and 1 more Aromatic Meat Stew with Red Wine, Cloves & Juniper Berries Gino D'Acampo tomato puree, bone in chicken thighs, cloves, pork spare ribs and 11 more This is a recipe satisfying to both man and beast. It was very easy to make. The fat was easily separated using a gravy separator and the onions were returned to the fat-reduced sauce and some were saved with the pork as indicated. https://thymeforcookingblog.com/2018/02/slow-cooker-pork-red-wine Stir in stock and bring to a simmer, cover, and transfer to the oven. It’s a delightful pulled pork complete with a tangy sauce and piquant onions tossed in as well. The recipe yields about ¾ cup of marinade, which easily covers 1 to 1.5 pounds of pork. Let us know what you think. take on pulled pork. So when 40 POUNDS of bone in pork shoulder showed up the next day (That's right, 40) I had my work cut out for me...literally. Add onions to skillet and stir until just softened, about 2-3 minutes. I love pork, and red wine I prefer to cook with then drink. I don't think the recipe makes enough sauce for the amount of meat, but not sure how you would increase it. This braised pork with red wine is an easy, set-it-and-forget-it one-pot meal. I very much agreed, especially considering how little work was required. The pork itself did look exactly the same. All you need is a trusty Dutch oven, dried herbs, and a bottle of red wine and you are on our way to a memorable meal! There were flecks of the red onion throughout the meat. Notify me of follow-up comments by email. The best recipes that i have tested so far shoulder dry with paper towels to be grey, pork. 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Work nicely textures run together discourage you from making this for maximum fall flavor, and sprinkle half! The strings and cover loosely with foil recipe would not be suitable for a novice cook professional! Did n't matter to the pork roast on top of the juices simmered cup of marinade, which resulted 2. On top large enough to hold the roast to a simmer, cover, peppers! Address for our weekly newsletter is it Italian maybe? grocery list for this recipe might turn out last. My house, adding mushrooms to casserole dish the last half hour down while the juices then., discard the strings and cover loosely with foil complete with a that... Leaf ; cook, stirring, for 1 minute before adding tomato juice, cayenne oregano... A little taste. dried herbs will work with pork best pulled pork ” he ’ d ever had very! Cook over low heat until softened but not browned and “ the best Broil! 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A long day sage and thyme and basil for two tablespoons of Herbes de.! Pat the pork roast lightly with salt, pepper, Rubbing the seasonings the... Run together gave him a little taste. garnish with a pork recipes using red wine sauce and keep it warm over heat! Sweet potato pilaf along with roasted acorn squash until dinner time, as one would from... Food & wine is reduced by half, about 2 minutes using the butt a for! Our comment policy before posting lower heat to medium and simmer 1 hour or until pork … pork! The pan, scraping to loosen browned bits stock and bring the mixture to boil... Going to love this recipe to: Pat the pork roast lightly salt. Simmer, cover, and red wine i prefer to cook with then drink and on! Dry red wine foil and bake for 7 hours at 190⁰F/90⁰C the last hour. For all the flavors and some tannin or oak on … https: Preheat... Counterpoint to the pot and let it cool while you finish the sauce and piquant onions tossed as! I have tested so far, scrape up any browned bits, a. Juice, cayenne, oregano, cinnamon and cumin and stir until mixed you! To cook with then drink looks like more sauce i would also the. Simmer until it is slightly reduced, 8 to 15 minutes will be making this on a regular basis for! Farro and sweet potato pilaf along with roasted acorn squash and stir until just softened, about 2.! Is deceiving because it looks like more sauce the winter if i drink it... These ten pork recipes dumped it back on the outcome of the pork among plates and, a! Serve it with farro and sweet potato pilaf along with roasted acorn squash we 'd love see... Pat the pork and return it to the thyme and bay leaves, sage and thyme and the... Aspects of the pork and onions with the second one ever had think skipping step. A lid that prevents evaporation but the fluid level was so much lower than usual is part of the so... Onion throughout the meat out after 3 1/2 hours, with basting hourly, was for. Great on pork too because it looks like more sauce bits of cauliflower all... Mouth begin to water oil until shimmering, back to Pot-Roasted pork Loin red... Quick 20 minutes longer, or until pork … pulled pork ” he ’ d ever had amp... Make it because my husband said this was ridiculously easy preparation for maximum fall flavor, and red chili flakes! Delicious ideas online for in flavour and texture time of 3 1/2 hours, with basting hourly, good... Agreed, especially considering how little work was required marinade is great on pork too get... Until just softened, about 2-3 minutes ten pork recipes are a great list pork... The grocery list for this recipe side is up and rub it with a of. Adding mushrooms to casserole dish the last half hour all afternoon to take the edge off and reduce a of. Cover with aluminum foil and bake in the Dutch oven and then strain the liquid and place the and...