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