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.
- 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.)
- 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.
- Add vegetables and pork back to the sauce and garnish with parsley. Serve over noodles or with bread.