Ingredients with Measurements:
- 2 lbs pork shoulder, cut into chunks
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 cup red wine
- 1 cup chicken or beef broth
- 1 cup pitted prunes
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
Special equipment needed:
- Slow cooker
Step-by-step instructions:
a. Heat the olive oil in a large skillet over medium-high heat.
b. Season the pork with salt and pepper, and brown it in the skillet on all sides.
c. Transfer the pork to the slow cooker.
d. In the same skillet, sauté the onion and garlic until softened.
e. Add the red wine and broth to the skillet, and bring to a boil.
f. Pour the wine mixture over the pork in the slow cooker.
g. Add the prunes, thyme, and rosemary to the slow cooker.
h. Cover and cook on low for 6-8 hours or until the pork is tender.
i. Serve hot with the sauce.
- Time:
Preparation time: 15 minutes
- Cooking time: 6-8 hours
5. Temperature:
- Low heat setting on the slow cooker
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 420
- Fat: 18g
- Carbohydrates: 20g
- Protein: 39g
- Sodium: 350mg
- Fiber: 2g
- Sugar: 13g
Substitutions for ingredients:
- Pork shoulder can be substituted with pork loin or pork tenderloin.
- Red wine can be substituted with beef broth or grape juice.
- Prunes can be substituted with dried apricots or raisins.
Variations:
- Add chopped carrots and celery to the slow cooker for a more vegetable-packed dish.
- Use a different type of meat, such as beef or lamb.
- Add a splash of balsamic vinegar for extra tanginess.
Tips and tricks:
- For extra flavor, marinate the pork in the red wine and herbs overnight before cooking.
- If the sauce is too thin, mix 1 tbsp of cornstarch with 2 tbsp of cold water and stir it into the sauce in the slow cooker. Cook on high for 15 minutes until thickened.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the pork over a bed of mashed potatoes or polenta.
- Garnish with fresh herbs, such as parsley or thyme.
Garnishes:
- Fresh herbs, such as parsley or thyme.
Pairings:
- Serve with a side of roasted vegetables or a green salad.
Suggested side dishes:
- Mashed potatoes
- Polenta
- Roasted vegetables
- Green salad
Troubleshooting advice:
- If the pork is tough, it may need to cook for a longer time. Check it every hour until it is tender.
Food safety advice:
- Make sure the pork reaches an internal temperature of 145°F before serving.
Food history:
- Slow-cooked pork with red wine and prunes is a classic French dish known as "porc aux pruneaux."
Flavor profiles:
- The dish is savory and slightly sweet, with a rich sauce from the red wine and prunes.
Serving suggestions:
- Serve with a glass of red wine, such as a Cabernet Sauvignon or Merlot.
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Region: French