Pork Shoulder Braised in Red Wine
“An easy way to make a super moist pork roast.”
Prep time: 0:30 Overall time: 3:30
8 servings scale / convert
5 lb. pork shoulder, deboned and cut into 2x2-inch pieces
1 cup red wine
1/2 cup white wine vinegar
2 shallots, sliced
12 cloves garlic, crushed
1 sprig fresh rosemary
8 sprigs fresh thyme
5 sprigs fresh Italian parsley
1-1/2 tbsp. salt
1 tsp. pepper
1/2 cup red wine
Remove the bones from the pork shoulder, and cut the shoulder into 2-inch by 2-inch pieces. Place the pork shoulder in a mixing bowl.
Add the rosemary, thyme and Italian parsley to the mixing bowl. Mix together the red wine, white wine vinegar, shallots, garlic, salt and pepper, and pour over the pork. Cover, and place in the refrigerator to marinade for 8 hours.
Remove pork marinade from refrigerator. Place pork and its marinade in a pot and place the pot on the stove. Bring to a boil, then reduce to a simmer. Simmer for 3 hours. Pork will easily pull apart with a fork.
Remove the pork to an oven-proof serving platter, and place in the oven at 175F to keep it warm.
Add 1/2 cup red wine to the remaining liquid in the pan, and turn the stove heat to high. Whisk the jus occasionally and allow it to reduce. Salt and pepper to taste. Once reduced, strain the jus and transfer to a gravy bowl.
Serve the pork, and pass the jus right behind it.
You can also make this in the crockpot. Instead of marinading in the refrigerator, place the pork and all of the ingredients into a crockpot, and cook on low for 8 hours.
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