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.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

Dice the onion, carrots, and celery into small pieces. Mince the garlic cloves.

Step 4

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.

Step 5

Stir in the tomato paste and cook for 1-2 minutes to develop its flavor.

Step 6

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.

Step 7

Return the browned pork to the pot and add the chicken broth, thyme sprigs, and bay leaf. Stir to combine.

Step 8

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.

Step 9

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.

Step 10

Remove the thyme sprigs and bay leaf. Adjust the seasoning with additional salt and pepper if necessary.

Step 11

Serve the Red Wine Pork hot over mashed potatoes, pasta, or crusty bread. Enjoy!

Nutrition Facts

Serving size	1703.5 grams (1703.5g)

Amount per serving	% Daily Value*
Calories	2300

Total Fat 120.90g	155%
Saturated Fat 39.60g	198%
Polyunsaturated Fat 2.80g
Cholesterol 631mg	210%
Sodium 3596mg	156%
Total Carbohydrate 53.80g	20%
Dietary Fiber 9.70g	35%
Total Sugars 19.30g
Protein 170.20g	340%

Vitamin D 0IU	0%
Calcium 361mg	28%
Iron 12mg	64%
Potassium 4273mg	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.

Source of Calories

Fat: 54.8%

Protein: 34.3%

Carbs: 10.8%