Braised Pork with Red Wine
I spotted this recipe in the March 22 issue of The New York Times and made it tonight in my slow cooker. It was O.K. It could’ve used more spice. And it wasn’t very attractive, although not much is when it’s crammed in a ceramic bowl under high heat for three hours. Also, I think I just really don’t like pork.
Braised Pork with Red Wine
- 2 pounds boneless pork shoulder, cut into large chunks
- Salt and pepper
- 2 cups fruity red wine, like Beaujolais or Burgundy (pinot noir)
- 1 cup good stock, or water
- 1 pound fat carrots, peeled and cut into large chunks
- 10 cloves garlic, more or less, peeled
- 2 tablespoons butter
- Cooked egg noodles for serving
- Chopped fresh parsley leaves for garnish
- Combine pork, salt and pepper to taste, wine, stock, carrots and garlic in a saucepan, Dutch oven or slow cooker. Bring to a boil, then adjust heat so that mixture simmers steadily but not vigorously. (If using a slow cooker, just turn it to “high” and let cook for at least three hours.)
- Cook, stirring every half-hour or so, until meat is very tender and just about falling apart, at least an hour and most likely a bit longer. 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 solids to sauce and reheat. Serve over egg noodles, garnished with parsley.