Chinese > Pork > Braised Pork > Braised Pork Shoulders

Braised Pork Shoulder with Red Wine and Garlic Recipe

Ingredients with Measurements:
- 3 lbs pork shoulder, bone-in
- 1 tbsp olive oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 cups red wine
- 2 cups chicken broth
- 2 tbsp tomato paste
- 2 bay leaves
- 1 tsp dried thyme
- Salt and pepper to taste

Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid

Step-by-step instructions:

1. Preheat oven to 325°F.

2. Season pork shoulder with salt and pepper.

3. Heat olive oil in a Dutch oven or heavy-bottomed pot over medium-high heat.

4. Sear pork shoulder on all sides until browned, about 5-7 minutes per side. Remove from pot and set aside.

5. Add onion and garlic to the pot and sauté until softened, about 5 minutes.

6. Pour in red wine and chicken broth, scraping up any browned bits from the bottom of the pot.

7. Stir in tomato paste, bay leaves, and thyme.

8. Return pork shoulder to the pot, making sure it is submerged in the liquid.

9. Cover with lid and transfer to the preheated oven.

10. Braise for 3-4 hours, or until pork shoulder is tender and falls off the bone.

11. Remove pork shoulder from pot and let rest for 10 minutes before shredding with a fork.

12. Strain the braising liquid through a fine-mesh sieve and discard solids.

13. Return the liquid to the pot and simmer until reduced to a thick sauce.

14. Serve the shredded pork with the sauce.


Time:
Preparation time: 15 minutes
Cooking time: 3-4 hours
Temperature:
325°F
Serving size:
6-8 servings

Nutritional information:
Calories: 420
Fat: 22g
Carbohydrates: 8g
Protein: 39g

Substitutions for ingredients:
- Pork shoulder can be substituted with beef chuck roast or lamb shoulder.
- Red wine can be substituted with beef or chicken broth.
- Tomato paste can be substituted with tomato sauce or diced tomatoes.

Variations:
- Add chopped carrots and celery to the pot for extra flavor and nutrition.
- Substitute the thyme with rosemary or sage for a different flavor profile.
- Add a splash of balsamic vinegar or Worcestershire sauce for extra depth of flavor.

Tips and tricks:
- Make sure to sear the pork shoulder well to develop a rich flavor and color.
- Use a heavy-bottomed pot or Dutch oven to ensure even cooking and prevent burning.
- Let the pork shoulder rest before shredding to allow the juices to redistribute and prevent dryness.
- Skim off any excess fat from the braising liquid before reducing to a sauce.

Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat in a covered pot over low heat, adding a splash of water or broth if needed to prevent dryness.

Presentation ideas:
Serve the shredded pork on a platter with the sauce drizzled over the top, garnished with fresh herbs.

Garnishes:
Fresh herbs such as parsley or thyme, or a sprinkle of grated Parmesan cheese.

Pairings:
- Mashed potatoes or roasted root vegetables.
- Crusty bread or dinner rolls.
- A simple green salad with a tangy vinaigrette.

Suggested side dishes:
- Roasted Brussels sprouts with bacon and balsamic glaze.
- Creamy polenta with Parmesan cheese.
- Grilled asparagus with lemon and garlic.

Troubleshooting advice:
- If the pork shoulder is tough, it may need to be braised for longer.
- If the sauce is too thin, simmer for longer to reduce to desired consistency.
- If the sauce is too thick, add a splash of water or broth to thin it out.

Food safety advice:
- Make sure to cook the pork shoulder to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers promptly in the refrigerator and discard after 3 days.

Food history:
Braising is a cooking technique that has been used for centuries to tenderize tough cuts of meat. It involves cooking the meat slowly in a liquid, usually with aromatics and herbs, until it is fall-apart tender.

Flavor profiles:
This dish has a rich, savory flavor from the pork shoulder, red wine, and garlic, with a hint of sweetness from the tomato paste. The thyme adds an earthy, herbal note.

Serving suggestions:
This dish is perfect for a cozy winter dinner party or a special occasion. Serve with a bold red wine such as Cabernet Sauvignon or Syrah.

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Taste: Savory, Rich, Tangy, Aromatic, Umami, Herbaceous