Wine-Braised Pork Shoulder
This braised pork with red wine is an easy, set-it-and-forget-it one-pot meal. 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.
Equipment
- Dutch oven or pot with cover (make sure it fits the shoulder snugly)
Ingredients
- One (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 basil
- 1 tablespoon dried thyme, or a couple sprigs fresh thyme
- 1 tablespoon dried parsley
- 1 tablespoon Diamond brand kosher salt or 2 teaspoons Morton kosher salt
- 2 teaspoons freshly ground black pepper
- 2 large (1 lb) red onions, thinly sliced
- 2 cups dry red wine, (see the Wine Note above)
- 1 bunch of fresh thyme, finely chopped, or a few sprigs parsley (optional)
Instructions
- Preheat the oven to 325°F (163°C).
- Pat the One (4 1/2 pound) bone-in pork shoulder or a 3 1/2- to 4-pound (1.6- to 1.8-kg) boneless shoulder dry with paper towels.
- In a small bowl, combine the 1 tablespoon dried basil, 1 tablespoon dried thyme, 1 tablespoon dried parsley, 1 tablespoon Diamond brand kosher salt or 2 teaspoons Morton kosher salt, and 2 teaspoons freshly ground black pepper.
- In the bottom of a large Dutch oven, layer the 2 large (1 lb) red onions. Place the pork, fat side down, on the onions and sprinkle with half of the spice mixture. Use your hands to rub it evenly over the pork. Flip the pork so the fat side is up and rub it with the remaining spice mixture. Pour in the 2 cups dry red wineand cover.
☞ TESTER TIP: It's important to use a Dutch oven or heavy pot that fits the pork shoulder snugly (leaving just a little room around the sides). If your pot is too large, the braising liquid will be too shallow and will evaporate, causing the meat to roast instead of braise. That's not what we're going for here.
- Place the Dutch oven in 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. A boneless roast will be done sooner than a bone-in roast.
- When the meat is tender, remove the shoulder from the pot and let it cool while you finish the sauce.
- Skim any fat floating on the surface of the juices and then strain the liquid into a medium saucepan.
☞ TESTER TIP: If you prefer to have as little fat in your sauce—something we’re not particularly proponents of as fat has flavor—use that gravy separator you otherwise use only at Thanksgiving or refrigerate or freeze your pan juices until the fat congeals on top and can easily be skimmed.
- Add about half the onions to the saucepan with the liquid and place the remainder back in the Dutch oven. Set the saucepan over medium heat and bring the mixture to a low boil. Reduce the heat and simmer until it is slightly reduced, 8 to 15 minutes. The sauce will be quite thin.
- Carefully pour the mixture into a high-speed blender and puree until smooth.
- Shred the pork and return it to the Dutch oven and drizzle with the puréed sauce. Toss the pork and onions with the sauce and keep it warm over low heat until ready to serve.
- Divide the pork among plates and, if desired, garnish with the chopped 1 bunch of fresh thyme.
Nutrition
Serving: 1portion | Calories: 424kcal | Carbohydrates: 7g | Protein: 61g | Fat: 9g | Saturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 159mg | Sodium: 1310mg | Fiber: 1g | Sugar: 2g