This fork-tender red wine braised pork served over egg noodles, mashed potatoes or polenta makes the perfect comfort food dish for Sunday supper.
Red Wine Braised Pork
This fork-tender pork served over egg noodles, mashed potatoes or polenta makes the perfect comfort food dish for Sunday supper.Print Pin
Servings: 12 servings
- 4 lb boneless pork shoulder, trimmed of excess fat
- 1 tsp kosher salt
- 1/2 tsp ground pepper
- 1 Tbsp canola oil
- 1 medium onion, diced
- 3 Tbsp tomato paste
- 1 cup dry red wine
- 2 cups low-sodium beef broth
- 4 sprigs fresh thyme
- 2 dried bay leaf
- 1 medium head garlic, halved crosswise
- 1 cup water
- Preheat oven to 325°F (160°C).
- Season pork with salt and pepper. Heat oil in a large dutch oven over medium-high heat. Add the pork and cook, turning occasionally, until browned on all sides, about 6 minutes. Transfer to a clean plate.
- Reduce heat to medium. Add onion to dutch oven and cook, stirring, for 1 minute or until softened. Stir in tomato paste and cook, stirring, for 1 minute. Whisk in wine, scraping up any browned bits, until the wine is reduced by half, about 2 minutes.
- Stir in broth, thyme and bay leaf. Add garlic and return the pork and any accumulated juices to the pot. Add water to bring liquid to the top of roast but not covering over top.
- Cover and transfer to the oven. Bake until the meat is very tender, 2 to 3 hours.
- Using 2 forks, shred the pork. Serve with the sauce, if desired.