Tessa’s Tips: Cooking Pork with Wine

You don’t traditionally think of cooking pork with wine, but this dish, courtesy of The New York Times, works really well with a nice light-bodied type like a Beaujolais or Pinot Noir. Pair it with some warm, crusty French bread, a nice tossed salad and you’ve got the perfect meal.

Braised Red Wine Pork

  • 2 pounds boneless pork shoulder, cut into large chunks
  • Salt and pepper to taste
  • 2 cups red wine
  • 1 cup stock
  • 1 pound carrots, peeled and cut into large chunks
  • 10 cloves garlic, peeled
  • 2 tablespoons butter (substitute olive oil for a lighter take on this dish)
  • Chopped fresh parsley for garnish.
  1. Combine pork, salt and pepper, wine, stock, carrots and garlic in a saucepan, Dutch oven or slow cooker. Bring to a boil, then adjust heat to a simmer. (If using a slow cooker, just turn it to “high” and let cook for at least three hours.)
  2. Cook until meat is very tender and falling apart, stirring every half-hour or so (most likely an hour). Use a slotted spoon to remove solid ingredients to a bowl, then turn heat to high. (If using a slow cooker, transfer liquid to a saucepan for this step.) Reduce to about a cup, or even less. Taste and adjust seasoning, then lower heat and stir in butter.
  3. Add vegetables and pork back to the sauce and garnish with parsley. Serve over noodles or with bread.

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