Pork shoulder braised in red wine, rosemary and garlic

Back to recipes

Pork shoulder braised in red wine, rosemary and garlic

Here is a comfort dish, delicious and easy to prepare. Perfect for a christmas dinner or a winter dinner with friends.

Pork shoulder braised in red wine, rosemary and garlic

By John Meat + Poultry Print
Details
Prep time: 15 to 20 minutes + Marinating time 3h to overnight
Cooking time: 30 minutes on stove + 3h in oven
Servings or yield: For 6 to 8 people
Difficulty level: Easy
Ingredients
About 3 kilograms of pork shoulder, cut into 3 inches pieces
4 garlic cloves, crushed
2 cups red wine
3 branches fresh rosemary
1/4 cup extra virgin olive oil
3 small chili peppers
Salt and pepper to taste
For sauce
2 tbsp. butter
2 tbsp. all purpose flour
Balsamumm original, optional

Preparation

Add pork to a bowl with rosemary, crushed garlic cloves, chili peppers and olive oil. Marinate in refrigerator 3 hours to overnight. Then, remove from refrigerator and let stand for at least 1 hour.

Sear each piece with the garlic and chili peppers from marinade in a large ovenproof casserole with 1/4 cup olive over high heat about 4 minutes on each side.

Add pepper to taste and about 1 tsp. of salt. Preheat oven at 350˚F.

Add 2 cup red wine and continue cooking over high heat 3 to 4 minutes or until wine has evaporate.

Add 3 to 5 cups of water or broth, depending on size of pot, enough to completely cover meat with liquid. Cover and bake at 350˚F about 3h.

Remove from oven and check cooking, meat should fray easily.

Filter cooking juices and set aside.

For sauce, in a medium skillet, add 2 tsp. all-purpose flour and 2 tsp. butter, cook over medium heat for 2 to 3 minutes or until butter is completely melted.

Add 3 cups cooking juices and continue cooking over medium heat, allowing to thicken 4 to 5 minutes. 

As soon as the sauce thickens, remove from heat and transfer to a saucer.

Serve with crushed potatoes (view recipe), a ladle of sauce and enjoy!

Tips, Tricks + Culinary ideas

Flavour tip We suggest you marinate meat overnight for more flavour.
Idea Sautéed shredded meat left over with pasta and your favorite sauce.
Tip When you take out meat from refrigerator, let it rest at least 1 hour before cooking.

Preparation steps

étapes de préparation

1 - Add pork to a bowl with rosemary, crushed garlic cloves, chili peppers and olive oil. Marinate in refrigerator 3 hours to overnight. Then, remove from refrigerator and let stand for at least 1 hour.

étapes de préparation

2 - Sear each piece with the garlic and chili peppers from marinade in a large ovenproof casserole with 1/4 cup olive over high heat about 4 minutes on each side.

étapes de préparation

3 - Add pepper to taste and about 1 tsp. of salt. Preheat oven at 350˚F.

étapes de préparation

4 - Add 2 cup red wine.

étapes de préparation

5 - Continue cooking over high heat 3 to 4 minutes or until wine has evaporate.

étapes de préparation

6 - Add 3 to 5 cups of water or broth, depending on size of pot, enough to completely cover meat with liquid.

étapes de préparation

7 - Cover and bake at 350˚F about 3h.

étapes de préparation

8 - Remove from  oven and check cooking, meat should fray easily.

étapes de préparation

9 - Filter cooking juices and set aside.

étapes de préparation

10 - For sauce, in a medium skillet, add 2 tsp. all-purpose flour and 2 tsp. butter, cook over medium heat for 2 to 3 minutes.

étapes de préparation

11 - Until butter is completely melted.

étapes de préparation

12 - Add 3 cups cooking juices and continue cooking over medium heat, allowing to thicken 4 to 5 minutes.

étapes de préparation

13 - As soon as the sauce thickens, remove from heat and transfer to a saucer.

étapes de préparation

14 - Serve with crushed potatoes (view recipe), a ladle of sauce and enjoy!

étapes de préparation

15 - Add a drizzle of Balsamumm Original, exquisite!

Meat + Poultry