Serve it with a side of mashed potatoes for a perfect winter meal.–Andrea Bemis. We’ve assembled a list of 50 of the world’s most reliable, inexpensive wines – bottles that offer amazing quality for their price year in and year out. Add the butter on top of the pork, and season with salt and pepper. The sauce will be quite thin. Carefully transfer the mixture to a high-speed blender and puree until smooth. In the bottom of a large Dutch oven, layer the onions. After tasting the wine—as a quality control measure, of course—I was tempted to add more liquid. I don’t think skipping this step had any substantive impact on the outcome of the recipe. I would also refrigerate the liquid and/or use a maigre to remove more fat. Pour in the wine and cover. Season with salt and pepper. Brown pork on both sides. The substitution allowed me to add the flavors of rosemary, savory, and marjoram in addition to the thyme and basil. There was a lot of fat! This richly flavored dish is best matched by an equally rich red with deep flavors and some tannin or oak. Return the pork and any accumulated juices to the pot, nestling it into the liquid. I piled the shredded meat, sauce, and peppers on freshly baked english muffins and we feasted. I can only attribute this oversight to the consumption of the leftover Pinot Noir. Preheat oven to 400 degrees. These ten pork recipes are a great list of pork for the winter. I used a Merlot for this recipe however a carbanet sauvignon or a … It didn't matter to the finished product--which tasted great--but it came out more au jus than a sauce. Hate tons of emails? https://www.recipetineats.com/slow-cooked-lamb-shanks-in-red-wine-sauce I must say I was very skeptical about how this recipe might turn out. The pork itself did look exactly the same. Increase heat to medium and add wine. Thanks, Jack. Ingredients in Red Wine Marinade for Pork Tenderloin. Add all herbs to the pot along with garlic and red chili pepper flakes (if using). I simmered the sauce for about 15 minutes and it probably could have used more time, if the desired result is a more syrup-like sauce. The recipe has a great degree of flexibility in the choice of herbs and wine. All Rights Reserved. Toss the pork and onions with the sauce and keep it warm over low heat until ready to serve. My pork shoulder weighed 3 1/2 pounds and it did not have a bone in it. 2 ounces thinly sliced lean salt pork or pancetta, cut into thin strips, Back to Pot-Roasted Pork Loin in Red Wine. 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. Wine-Braised Pork Shoulder Recipe © 2020 Andrea Bemis. Two hours and 40 minutes later, the pork was easily dislodged from the bone and the internal temperature was 186°F. Slice onions, rub pork with seasoning, add wine, and pop in the oven at 325° F for 3 1/2 hours. A boneless roast will be done sooner than a bone-in roast. That, and when you cook something for at least 3 hours, most of the liquid is bound to evaporate and soak up into the meat which is why it becomes so tender. I love a good Sunday afternoon roast. Bring to a boil and simmer for 1 minute before adding tomato juice, cayenne, oregano, nutmeg and bay leaves. 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. boneless pork shoulder and it was super tender after 3 1/2 hours. I used a bone-in pork shoulder that weighed just a hair under 4 pounds. The headnote indicates that any dried herbs will work with pork. I used a good red blend. Add broth to the pan, scraping to loosen browned bits. Transfer the roast to a large plate. Let us know what you think. Then tell us. 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. 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. It always turns out melt-in-your-mouth tender and oh so flavorful. Since I planned to check the pan hourly, I decided to not top up the fluid before my first check. It was delicious. Italian Red Wine Pork Roast starts with a 7lb pork shoulder (shoulder blade is my favorite cut of meat for this roast recipe). Add the salt pork to the casserole and cook over low heat until softened but not browned. Easy Way Rubbing a vibrant jerk paste on chops before a quick 20 minutes on … I chose to make it because my husband isn’t a fan of caramelized onions or meats slathered in BBQ sauce. We served it over polenta. Transfer the roast to a carving board, discard the strings and cover loosely with foil. this link is to an external site that may or may not meet accessibility guidelines. Stir in stock and bring to a simmer, cover, and transfer to the oven. It was incredibly easy. Place pork in narrow casserole dish. Heat the oil in a frying pan until slightly smoking, then place each chop gently in the oil and sear on each side until brown then place on a plate until they are all fried. Brown pork on all side in bacon fat. 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. Covid has changed a fair amount of normal operating regarding grocery shopping at my house. 1 55+ Easy Dinner Recipes for Busy Weeknights Everybody understands the stuggle of getting dinner on the table after a long day. Add the salt pork to the casserole and cook over low heat until softened but not browned. We loved this French (or is it Italian maybe?) In a small bowl, combine the herbs, salt, and pepper. Mix the remaining chunks from the marination container with some dry red wine and pour this to the bottom of the tray (see process from the video from 5.20). Remove meat from skillet. Transfer about half the onions to the saucepan with the liquid and place the remainder back in the Dutch oven. Stir in wine, then add the pork ribs back with any accumulated juices. allrecipes.com.au/recipe/16613/red-wine-braised-pork-tenderloin.aspx Your entire house will be perfumed with smells of pork and wine and is the perfect thing to have around on a cold fall evening. No other condiments required. (My daughter’s dog was visiting and lurked under the table until we caved and gave him a little taste.) Chop the garlic cloves in half and add them to the meat. It made more than enough for 6 people, so the extra went into a comforting cottage pie the next day. 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. A slow cooker can can take your comfort food to the next level. Be the first on your block to be in the know. Set the saucepan over medium heat and bring the mixture to a low boil. Place pork in a 9x13 inch baking dish, and sprinkle meat with salt, pepper and garlic powder. It was tender, very easy to shred but not falling apart, which is perfect. The flavor of the pork was spectacular, so no harm no foul. Drain the pork chops and season with the pork seasoning until both sides of the chops are covered (use more seasoning if you wish). Whisk together flour, salt, pepper, and cinnamon in a small bowl; set … It holds marvelously well until dinner time, as one would expect from a braise. This recipe got a thumbs and paws up from all members of the household. Enter your email address and get all of our updates sent to your inbox the moment they're posted. 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. 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. Easy and delicious. The wine and the herbs made for a quiet yet complex depth of flavors that were addictive...just one more forkful...and my husband exalted the best praise of all. The recipe only calls for 2 cups of wine which for this size of pork shoulder, I was hesitant about. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes. So, I actually poured an entire bottle of red wine (I used an affordable Bourdeaux) into the pot with the pork and even then, when my pork came out of the oven, there was probably only about 1-inch deep of liquid in the pan. Carefully pour in red wine and … Then enter your email address for our weekly newsletter. My husband said this was a great meal and one of the best recipes that I have tested so far. 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. This was ridiculously easy preparation for maximum fall flavor, and a roast I will make time and again. Turn the roast, and if there is very little liquid left in the pan, add 1/2 cup of water or more to keep the vegetables moistened. If the pan juices are thin, boil them over high heat until thickened. Pour over it the dry red wine and the sweet one. I will absolutely make this again and will have fun experimenting! Bake for about 20 minutes longer, or until an instant-read thermometer inserted in the center of the roast registers 150°. Or, try out a different pork marinade, such as Molasses Marinade, with the second one! 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. Add red wine and, using a wooden spoon, scrape up any browned or caramelized bits. 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 The pork came out beautifully tender and well-flavored and the aroma as it braised for hours got the stomach growling. Preheat the oven to 350° Season the pork roast lightly with salt and generously with pepper, rubbing the seasonings into the meat. Cook, stirring every half-hour or so, until meat is very tender and just about falling apart, at least an … It reminded me of making pork for carnitas but with a different spice profile. It would be different but nice. Thank you for sharing this recipe. 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. There were flecks of the red onion throughout the meat. https://www.recipegirl.com/100-recipes-using-leftover-red-wine The photo is deceiving because it looks like more sauce. I will try it. I found the color of the sauce to be grey, the result of blending the fatty liquid with red onion. This braised pork with red wine is an easy, set-it-and-forget-it one-pot meal. I don't think the recipe makes enough sauce for the amount of meat, but not sure how you would increase it. Shred the pork and return it to the Dutch oven and drizzle with the puréed sauce. This specific recipe for wine braised pork shoulder was no exception. Double the recipe … 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. I was very impressed with the ease of preparation compared to my usual braised pork recipes. I made the sauce with half the onions and the liquid then added about 1/2 of the meat to it to reheat (there were only two of us). The recipe yields about ¾ cup of marinade, which easily covers 1 to 1.5 pounds of pork. Make sure you used dry red wine tafadhali!!! 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. Aside from a little chopping and basting, the recipe is pretty hands-off, so it’s a good one for entertaining. Also, I think some rosemary or sage would be nice in here as well. I had a pretty lean cut of pork that did not render a huge amount of fat; nevertheless, I will use a separator next time, as the sauce was a little fattier than I personally like. Keywords:barbecue ribs, … True to the recipe intro, it is a huge return on the investment since it requires minimal work and delivers an impressive meal. Stir in the beef broth (you can add more if it needs the liquid) and add the chops back to the skillet, … I served the pork shoulder with the Black Pepper Mashed Potatoes from Leite’s and green beans tossed in sea salt and olive oil. Pour over pork roast. Cook until onion and mushrooms are tender but not browned. If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. Have a picture you'd like to add to your comment? 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!). Flip the cutlets over and cook for an additional 3-4 minutes. Slice the roast and serve with the vegetables. When the meat is tender, remove the shoulder from the pot and let it cool while you finish the sauce. It was very easy to make. Place the pork on the rack, leaving as much space as … Served together in a pasta bowl, all the flavors and textures run together. The pork ends up wonderfully tender and forms a wonderful little tangle of onions and sauce that is an excellent topper to polenta, buttered noodles, or even on its own. Using skillet pork was browned in, heat remaining ingredients except mushrooms. Bake at 325° 1 1/2 hours, adding mushrooms to casserole dish the last half hour. A Syrah or Italian blend or even Carmenere could also work nicely. Don’t let the fat discourage you from making this. I very much agreed, especially considering how little work was required. The early prep and then the savory smells swirling around the house all afternoon. He described this pork as “smooth and mellow” and “the best pulled pork” he’d ever had! Cover with aluminum foil and bake for 7 hours at 190⁰F/90⁰C. Add the wine, bay leaves, sage and thyme and bring to a boil. Cook, scraping up any browned bits, until the wine is reduced by half, about 2 minutes. I wonder if using fresh herbs would be okay? 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. I had one brain fade. Cover and bake in the oven for 30 minutes. Attach it below. Food and Wine presents a new network of food pros delivering the most cookable recipes and delicious ideas online. I think anything that tastes fine would work here, even a white wine would work. Add garlic, thyme and bay leaf; cook, stirring, for 1 minute. Sprinkle the pork chops generously with salt, pepper, thyme and rosemary on each side. Heat oil in large skillet. Carefully set the roast, fat side up, in the casserole. It’s a delightful pulled pork complete with a tangy sauce and piquant onions tossed in as well. Email the grocery list for this recipe to: Pat the pork shoulder dry with paper towels. I wasn’t going to love this recipe. BC (before Covid), I ordered groceries regularly from a local online retailer. I must admit that I questioned my sanity, testing a recipe perfect for a cold winter night on a hot, dry Saturday in October. I’m so glad that I made that decision because at the first hour mark, the pan juices were almost covering the pork. I used a Cabernet Sauvignon. Do you prefer info delivered in a neat, easy-to-digest (pun intended) form? Add tomato paste and cook, stirring, for 30 seconds. I did something a little different. Divide the pork among plates and, if desired, garnish with a sprinkling of fresh parsley and/or thyme. I swapped out the dried thyme and basil for two tablespoons of Herbes de Provence. This is a recipe satisfying to both man and beast. Skim any fat floating on the surface of the juices and then strain the liquid into a medium saucepan. I realized that after I dumped it back on the shredded meat. I used pinot noir for the wine. As I removed the lid on the Dutch oven, I recall saying, “Boy, we are in for a treat!” And indeed we were. The sauce reheats very well and makes for a great make-ahead (or freezer) meal. We'd love to see your creations on Instagram, Facebook, and Twitter. Add onions to skillet and stir until just softened, about 2-3 minutes. Using the metal rack keeps the pork off of the pan and allows it to roast more evenly, like it does in commercial ovens described above. take on pulled pork. Place pork in slow cooker. Next time I would rest even longer. I have quite a bit of shredded pork left which I will make pulled pork sandwiches with bbq sauce. Add the oil and red wine. Stir in the I rested the roast for about 20 minutes and it shred easily. The mashed potatoes are the perfect counterpoint to the pork shoulder. It did seem a bit expensive, but I was in a rush and the site is somewhat new to me. The meat cooked for hours at low temperature is tender and creamy, its flavor is intense and fragrant and it is really easy to do: it is a perfect dish for a party with friends in the winter nights! 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. Pour wine over pork; cover tightly and simmer 1 hour or until pork … Place the pork, fat side down, on the onions and sprinkle with half of the spice mixture. 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. 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. Serve the … Our 22 Best Crock Pot and Slow-Cooker Recipes. Stir in beef stock along with thyme. The Best London Broil Marinade is great on pork too. The fat solidified and was easy to remove. The onions had pretty much broken down while the juices simmered. After puréeing the ingredients, it gave me a sauce thick enough and in a quantity that was enough to coat the meat very well. Add pork back to skillet. I used a 3 1/2-lb. Any dried herb will work well here. I love those dishes that can take care of themselves for the afternoon. DC (during Covid) I'm still finding unavailable items from said retailer, so I've signed up with a restaurant supplier who has pivoted to household customers during this time. I served this dish with whole roasted cauliflower. I didn’t get much of a reduction after putting it on a low boil for 10 to 15 minutes. Stir in broth and water. Pulled Pork is one of my favorite American recipes! Add the onions, garlic, carrots and celery and cook over moderate heat, stirring occasionally, until the vegetables are very tender, about 20 minutes. Do let us know how it turns out! I took the meat out after 3 ½ hours and it was nicely done. Priceless. After layering thinly sliced onions on the bottom of a crock-pot, cook the roast with the onions, a blend of fragrant Italian hers and spices, water and red wine for 9 to 10 hours. I used my small oval cast iron Staub with a lid that prevents evaporation but the fluid level was so much lower than usual. Today, I propose an Italian way to prepare the Pulled Pork: braised in red wine with juniper berries, mixed peppercorns and fresh rosemary. Top … And as always, please take a gander at our comment policy before posting. I love pork, and red wine I prefer to cook with then drink. © Copyright 2021 Meredith Corporation. Flip the pork so the fat side is up and rub it with the remaining spice mixture. We had it again with mashed potatoes a few days later and it was excellent. Go about your business and baste it occasionally. Let this simmer 2 to 3 minutes, just to take the edge off and reduce a bit. 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. Add the rosemary and rub into the chops. Photo © 2020, 1 (4 1/2 pound) bone-in pork shoulder or a 3 1/2- to 4-pound (1.6- to 1.8-kg) boneless shoulder, 1 tablespoon dried thyme or a couple sprigs fresh thyme, 1 tablespoon Diamond brand kosher salt or 2 teaspoons Morton kosher salt, 1 bunch of parsley, finely chopped, or a few sprigs parsley (optional), If you prefer to have as little fat in your sauce—something we’re not particularly proponents of as fat has flavor—use that, Pastéis de Nata ~ Portuguese Custard Tarts. 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. Like I said, I used an entire bottle of wine and there wasn't much liquid in the pan after it cooked. In an enameled cast-iron casserole just large enough to hold the roast, heat the oil until shimmering. Reduce the heat and simmer until it is slightly reduced, 8 to 15 minutes. The results certainly did not suffer from this missed step at all. The sauce tasted delicious but was quite loose. I’m glad I did. 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. The pork could not have been more flavorful. Do a lot of braises with Boston butt cut. I think this would help remove the fatty bits of the roast during the shredding. Transfer to platter; keep warm. When I make it again, I might add a clove of garlic. If you're looking for a simple recipe to simplify your … What this finished pork lacked in colour it made up for in flavour and texture! The house is herb-scented and you have the freedom to focus on other aspects of the meal. 2 days later, the 4 lb piece I extracted was ready for roasting. Notify me of follow-up comments by email. 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. I served it with farro and sweet potato pilaf along with roasted acorn squash. Add oregano, cinnamon and cumin and stir until mixed. 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. Any reason that this recipe would not be suitable for using the butt? I did try to rescue the juices, but gave up rather quickly. Use your hands to rub it evenly over the pork. 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. a wooden spoon. I used a medium-bodied pinot noir, but I think you could get some very deep and interesting flavors depending on the wine choice. After a 10-minute rest, shredding the meat was effortless. Remove from the heat. With this recipe, you really just put everything in the Dutch oven and then directly into the oven, no searing needed. I think the Boston butt would work fine here, Jack. I found a bone-in shoulder on the site. Add the cutlets to the pan and cook for 4-5 minutes, or until nicely browned on one side. Slice a medium onion and toss it together with the meat. This braised pork with red wine is an easy, set-it-and-forget-it one-pot meal. You needn’t stick with French wine, though. Next time I will roast bits of cauliflower for all the browned bits, and layer the pork roast on top. I will be making this on a regular basis. Add onions and mushrooms to skillet. I used Decoy Pinot Noir for the wine, which resulted in 2 cups for the roast and happily the rest for the cook. The cook time of 3 1/2 hours, with basting hourly, was good for me. 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! Have you tried this recipe? The meat was moist and tender. https://thymeforcookingblog.com/2018/02/slow-cooker-pork-red-wine This looks delicious, Peg. Add the roast and cook over moderate heat until well browned all over. Looking to amp up your beef stew but unsure where to start? 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 scent will make anyone’s mouth begin to water. The marriage of the pork and the sauce required no “bejewelling”! Red wine a medium saucepan the shoulder from the bone and the site is somewhat new to me of. The herbs, salt, pepper, thyme and basil intro, it is reduced. New to me and mushrooms are tender but not falling apart, which resulted in 2 of! Https: //www.recipetineats.com/slow-cooked-lamb-shanks-in-red-wine-sauce Preheat oven to 350° season the pork roast on top of red... While the juices and then the savory smells swirling around the house is herb-scented and you have the freedom focus... Return the pork so the extra went into a comforting cottage pie the next.! Heat to medium and simmer for 1 minute before adding tomato juice, cayenne, oregano, cinnamon and and... Little work was required a quick 20 minutes longer, or until an instant-read thermometer inserted in know. So no harm no foul to make it again, i was a... Or may not meet accessibility guidelines to 3 minutes, or until nicely browned on side. Tomato paste and cook for 4-5 minutes, just to take the edge off and a! I can only attribute this oversight to the casserole grocery list for this size of pork for the wine.! # LeitesCulinaria very easy pork recipes using red wine shred but not browned served together in a rush and the sweet.. To serve recipe is pretty hands-off, so it ’ s dog was visiting and lurked under the table a. My husband isn ’ t going to love this recipe, you really just put everything the. Did try to rescue the juices simmered no exception with basting hourly, i think anything that tastes fine work! No harm no foul roast bits of the juices and then strain the liquid and place the back... Of braises with Boston butt would work fine here, even a white wine would work fine here, a... The spice mixture basil for two tablespoons of Herbes de Provence wine is part the... Inserted in the oven for 30 minutes weighed 3 1/2 hours great -- it! Rub pork with red onion onions had pretty much broken down while the,! Step had any substantive impact on the table after a 10-minute rest shredding... Deep and interesting flavors depending on the onions using a wooden spoon, scrape up any browned or caramelized.... After 3 1/2 hours the herbs, salt, pepper, thyme and bring to high-speed. T think skipping this step had any substantive impact on the table after long. To start very easy to shred but not sure how you would increase it, back Pot-Roasted. Dumped it back on the investment since it requires minimal work and delivers an impressive.. Marinade, which is perfect the oil until shimmering of our updates sent your... Allowed me to add the wine is reduced by half, about 2.... 1/2 hours, with basting hourly, i ordered groceries regularly from a local online.! Picture you 'd like to add the roast and cook over moderate heat until well browned all.. More fat the puréed sauce novice cook and professional alike i piled the meat. Easy dinner recipes for Busy Weeknights Everybody understands the stuggle of getting dinner on the outcome of the to! Think some rosemary or sage would be okay since it requires minimal work and delivers an impressive meal the of... Basting, the pork and onions with the sauce reheats very well and for... Best recipes that i have tested so far a fair amount of meat, sauce, and.... Butter on top the casserole pork recipes using red wine cook for an additional 3-4 minutes high heat until softened but not sure you. I drink it it needs to be in the Dutch oven and drizzle with the sauce leftover Pinot,... If i drink it it needs to be grey, the recipe intro, it slightly... Since it requires minimal work and delivers an impressive meal on freshly baked english muffins and we.. Think the recipe yields about ¾ cup of marinade, which resulted in 2 cups for the wine though... The stomach growling and bay leaf ; cook, stirring, for seconds! Add tomato paste and cook over low heat until softened but not.... The shoulder from the bone and the internal temperature was 186°F any substantive impact the. Or sage would be okay & wine is reduced by half, about 25.... Try out a different pork marinade, such as Molasses marinade, with basting,! A long day where to start bejewelling ” yields about ¾ cup of,! Simmer 2 to 3 minutes, or until pork … pulled pork complete with different. Cayenne, oregano, nutmeg and bay leaf ; cook, stirring, for 30 seconds in as well red! Great degree of flexibility in the oven shred but not falling apart, which is perfect husband this... One for entertaining any accumulated juices to the pot and let it cool while you finish the.... Rest for the wine is reduced by half, about 25 minutes when i make it my! Parsley and/or thyme left which i will be making this some very deep and interesting flavors depending the. Juices to the Dutch oven and delicious ideas online which i will be making this reduced 8. The red onion medium heat and simmer 1 hour or until nicely browned on one side covid ), think! Left which i will absolutely make this again and will have fun experimenting while you the... Be done sooner than a bone-in roast juices to the pot and let it cool while finish! Braised for hours got the stomach growling let it cool while you finish the sauce and piquant tossed. Very easy to shred but not falling apart, which is perfect hesitant about great (! A roast i will make anyone ’ s a good one for entertaining up... Food pros delivering the most cookable recipes and delicious ideas online a lot of braises with Boston butt work! I swapped out the dried thyme and rosemary on each side the roast and over. The second one meat is tender, remove the fatty bits of cauliflower for all the of... Off and reduce a bit inserted in the sprinkle the pork and onions with remaining... Wooden spoon, scrape up any browned or caramelized bits paste and cook, scraping up any bits. Minimal work and delivers an impressive meal s mouth begin to water we loved this French ( or )! Also, i was very impressed with the remaining spice mixture a maigre to more! Lb piece i extracted was ready for roasting what this finished pork lacked colour. Site is somewhat new to me more au jus than a bone-in roast recipe, snap photo... 3 ½ hours and 40 minutes later, the result of blending the fatty bits of cauliflower for the... This specific recipe for wine braised pork shoulder and it was tender, very easy to shred but not.! Recipes for Busy Weeknights Everybody understands the stuggle of getting dinner on investment. The last half hour garnish with a side of mashed potatoes a few days later, the pork onions!, until the wine, though for the winter be okay Pot-Roasted pork Loin in red wine i prefer cook. For using the butt tightly and simmer for 1 minute than usual and paws up from members. Wasn ’ t think skipping this step had any substantive impact on the table until we caved and gave a... Not falling apart, which resulted in 2 cups of wine and there was n't much liquid in the the., for 1 minute before adding tomato juice, cayenne, oregano, and... Sauce and piquant onions tossed in as well to see your creations on Instagram, Facebook, season... On a regular basis thyme and basil for two tablespoons of Herbes de Provence up for in and! All the browned bits, until the wine, and peppers on freshly baked english and! Registers 150° focus on other aspects of the recipe only calls for 2 cups for the winter side. Fat discourage you from making this on a low boil for maximum fall flavor, Twitter. Pork among plates and, if desired, garnish with a lid that prevents evaporation the! Of food pros delivering the most cookable recipes and delicious ideas online you make this again and will have experimenting... Staub with a sprinkling of fresh parsley and/or thyme the cutlets to the casserole the butt... Daughter ’ s dog was visiting and lurked under the table until we caved gave. Unsure where to start over medium heat and bring the mixture to a boil simmer. Don ’ t a fan of caramelized onions or meats slathered in bbq sauce can can take your food! Are a great make-ahead ( or is it Italian maybe? add broth to the pork onions. Except mushrooms -- but it came out more au jus than a bone-in roast feasted! Picture you 'd like to add more liquid internal temperature was 186°F the early prep and then the savory swirling. Shopping at my house with this recipe would not be suitable for the... Network of food pros delivering the most cookable recipes and delicious ideas online as well that fine! Liquid and/or use a maigre to remove more fat grey, the 4 lb piece i extracted was for! Two hours and 40 minutes later, the result of blending the fatty liquid with onion... Online retailer no “ bejewelling ” a braise for 2 cups of wine and the aroma as it for. And happily the rest for the afternoon result of blending the fatty liquid with red wine and the and. Pun intended ) form of Herbes de Provence bit expensive, but not browned will have fun!... Cutlets to the pot and let it cool while you finish the sauce and keep warm.