This is a delicious fall one-pot meal, requiring nothing more than throwing everything in the pot and shoving it in an oven to forget about. The flavor of the pork was spectacular, so no harm no foul. Stir in beef stock along with thyme. We served it over polenta. It was delicious. Increase heat to medium and add wine. Add the rosemary and rub into the chops. We’ve assembled a list of 50 of the world’s most reliable, inexpensive wines – bottles that offer amazing quality for their price year in and year out. Add the wine, bay leaves, sage and thyme and bring to a boil. I used a bone-in pork shoulder that weighed just a hair under 4 pounds. The photo is deceiving because it looks like more sauce. Bake for about 20 minutes longer, or until an instant-read thermometer inserted in the center of the roast registers 150°. I wonder if using fresh herbs would be okay? Return the pork and any accumulated juices to the pot, nestling it into the liquid. Add pork back to skillet. Bake at 325° 1 1/2 hours, adding mushrooms to casserole dish the last half hour. If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. Then tell us. Served together in a pasta bowl, all the flavors and textures run together. I used a 3 1/2-lb. Add the cutlets to the pan and cook for 4-5 minutes, or until nicely browned on one side. So my only suggestion would be to recommend at least 1 bottle of wine for the recipe, that and maybe even some added stock so that there is more of a final sauce. Looking to amp up your beef stew but unsure where to start? Stir in wine, then add the pork ribs back with any accumulated juices. Or, try out a different pork marinade, such as Molasses Marinade, with the second one! Do a lot of braises with Boston butt cut. Stir in the The sauce tasted delicious but was quite loose. this link is to an external site that may or may not meet accessibility guidelines. The meat cooked for hours at low temperature is tender and creamy, its flavor is intense and fragrant and it is really easy to do: it is a perfect dish for a party with friends in the winter nights! Slice a medium onion and toss it together with the meat. A boneless roast will be done sooner than a bone-in roast. Pour in the wine and cover. Add tomato paste and cook, stirring, for 30 seconds. The wine and the herbs made for a quiet yet complex depth of flavors that were addictive...just one more forkful...and my husband exalted the best praise of all. In an enameled cast-iron casserole just large enough to hold the roast, heat the oil until shimmering. If I drink it it needs to be white or pink. I don't think the recipe makes enough sauce for the amount of meat, but not sure how you would increase it. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes. You needn’t stick with French wine, though. Flip the pork so the fat side is up and rub it with the remaining spice mixture. All you need is a trusty Dutch oven, dried herbs, and a bottle of red wine and you are on our way to a memorable meal! This specific recipe for wine braised pork shoulder was no exception. The Best London Broil Marinade is great on pork too. I had a pretty lean cut of pork that did not render a huge amount of fat; nevertheless, I will use a separator next time, as the sauce was a little fattier than I personally like. The recipe has a great degree of flexibility in the choice of herbs and wine. I will be making this on a regular basis. A slow cooker can can take your comfort food to the next level. Any dried herb will work well here. All Rights Reserved. I used a medium-bodied pinot noir, but I think you could get some very deep and interesting flavors depending on the wine choice. I think the Boston butt would work fine here, Jack. Add half the pork and cook 2 minutes; turn pork over and cook 2 to 3 minutes longer, until browned on the outside and still slightly pink on the inside. Add oregano, cinnamon and cumin and stir until mixed. I used a good red blend. It reminded me of making pork for carnitas but with a different spice profile. When I make it again, I might add a clove of garlic. I swapped out the dried thyme and basil for two tablespoons of Herbes de Provence. DC (during Covid) I'm still finding unavailable items from said retailer, so I've signed up with a restaurant supplier who has pivoted to household customers during this time. kosher salt, olive oil, butter, shallot, red wine, boneless New York (top loin) pork chops and 1 more Aromatic Meat Stew with Red Wine, Cloves & Juniper Berries Gino D'Acampo tomato puree, bone in chicken thighs, cloves, pork spare ribs and 11 more Made with meltingly tender shredded pork shoulder, red onions, and a rich red wine and herb sauce, it boasts French overtones but without any fussiness. Carefully pour in red wine and … Chop the garlic cloves in half and add them to the meat. In a large skillet over medium heat, cook pork in oil and butter for 5 minutes on each side or until meat is no longer pink. I didn’t get much of a reduction after putting it on a low boil for 10 to 15 minutes. In the bottom of a large Dutch oven, layer the onions. I’m glad I did. The meat was moist and tender. The pork came out beautifully tender and well-flavored and the aroma as it braised for hours got the stomach growling. The substitution allowed me to add the flavors of rosemary, savory, and marjoram in addition to the thyme and basil. I must say I was very skeptical about how this recipe might turn out. © Copyright 2021 Meredith Corporation. 2 days later, the 4 lb piece I extracted was ready for roasting. True to the recipe intro, it is a huge return on the investment since it requires minimal work and delivers an impressive meal. Heat the oil in a frying pan until slightly smoking, then place each chop gently in the oil and sear on each side until brown then place on a plate until they are all fried. Italian Red Wine Pork Roast starts with a 7lb pork shoulder (shoulder blade is my favorite cut of meat for this roast recipe). Using skillet pork was browned in, heat remaining ingredients except mushrooms. https://www.recipetineats.com/slow-cooked-lamb-shanks-in-red-wine-sauce If the pan juices are thin, boil them over high heat until thickened. Made with meltingly tender shredded pork shoulder, red onions, and a rich red wine and herb sauce, it boasts French overtones but without any fussiness. Add broth to the pan, scraping to loosen browned bits. We do keep good quality red wine in the pantry just for cooking with, unless the eldest son comes to visit, as he is partial. Add the salt pork to the casserole and cook over low heat until softened but not browned. Add red wine and, using a wooden spoon, scrape up any browned or caramelized bits. Almost any mellow or slightly sturdier red wine will work well with this French-style braised pork, including pinot noir, an affordable Bordeaux, or any French-style blend. I love pork, and red wine I prefer to cook with then drink. This was ridiculously easy preparation for maximum fall flavor, and a roast I will make time and again. As I removed the lid on the Dutch oven, I recall saying, “Boy, we are in for a treat!” And indeed we were. I had one brain fade. Toss the pork and onions with the sauce and keep it warm over low heat until ready to serve. Keywords:barbecue ribs, … It would be different but nice. The cook time of 3 1/2 hours, with basting hourly, was good for me. It was incredibly easy. Add the butter on top of the pork, and season with salt and pepper. I chose to make it because my husband isn’t a fan of caramelized onions or meats slathered in BBQ sauce. I would also refrigerate the liquid and/or use a maigre to remove more fat. I served this dish with whole roasted cauliflower. I think this would help remove the fatty bits of the roast during the shredding. He described this pork as “smooth and mellow” and “the best pulled pork” he’d ever had! The marriage of the pork and the sauce required no “bejewelling”! Cover with aluminum foil and bake for 7 hours at 190⁰F/90⁰C. Slice the roast and serve with the vegetables. Food & Wine is part of the Meredith Corporation Allrecipes Food Group. Place the pork, fat side down, on the onions and sprinkle with half of the spice mixture. I served it with farro and sweet potato pilaf along with roasted acorn squash. I used my small oval cast iron Staub with a lid that prevents evaporation but the fluid level was so much lower than usual. The onions had pretty much broken down while the juices simmered. I made the sauce with half the onions and the liquid then added about 1/2 of the meat to it to reheat (there were only two of us). I rested the roast for about 20 minutes and it shred easily. Our 22 Best Crock Pot and Slow-Cooker Recipes. Don’t let the fat discourage you from making this. I did something a little different. Hate tons of emails? The early prep and then the savory smells swirling around the house all afternoon. Then enter your email address for our weekly newsletter. 1 55+ Easy Dinner Recipes for Busy Weeknights Everybody understands the stuggle of getting dinner on the table after a long day. Cook, stirring every half-hour or so, until meat is very tender and just about falling apart, at least an … Go about your business and baste it occasionally. I will try it. That, and when you cook something for at least 3 hours, most of the liquid is bound to evaporate and soak up into the meat which is why it becomes so tender. I don’t think skipping this step had any substantive impact on the outcome of the recipe. I did not puree the sauce as directed. Pour wine over pork; cover tightly and simmer 1 hour or until pork … Add the oil and red wine. Flip the cutlets over and cook for an additional 3-4 minutes. Simple in its preparation and ingredients, this dish is suitable for a novice cook and professional alike. Remove from the heat. Thanks, Jack. It was very easy to make. It did seem a bit expensive, but I was in a rush and the site is somewhat new to me. Transfer the Dutch oven to the oven and braise, basting the pork every hour or so, until the meat is tender and falling off the bone and an instant-read thermometer inserted in the thickest part registers about 180°F (82°C), 3 1/2 to 4 1/2 hours. Using the metal rack keeps the pork off of the pan and allows it to roast more evenly, like it does in commercial ovens described above. Double the recipe … Top … The headnote indicates that any dried herbs will work with pork. I love a good Sunday afternoon roast. Place pork in a 9x13 inch baking dish, and sprinkle meat with salt, pepper and garlic powder. I love those dishes that can take care of themselves for the afternoon. The mashed potatoes are the perfect counterpoint to the pork shoulder. I used pinot noir for the wine. This was not the prettiest of finished dishes but the lack of colour and vibrancy was easily remedied with a side dish of vibrant coloured sautéed pepper strips. https://thymeforcookingblog.com/2018/02/slow-cooker-pork-red-wine Email the grocery list for this recipe to: Pat the pork shoulder dry with paper towels. The pork itself did look exactly the same. Do you prefer info delivered in a neat, easy-to-digest (pun intended) form? Today, I propose an Italian way to prepare the Pulled Pork: braised in red wine with juniper berries, mixed peppercorns and fresh rosemary. Mix the remaining chunks from the marination container with some dry red wine and pour this to the bottom of the tray (see process from the video from 5.20). Use something that’s not too expensive but that you’ll want to drink since you’ll have more than half the bottle left over. We'd love to see your creations on Instagram, Facebook, and Twitter. Be the first on your block to be in the know. Two hours and 40 minutes later, the pork was easily dislodged from the bone and the internal temperature was 186°F. The pork could not have been more flavorful. This richly flavored dish is best matched by an equally rich red with deep flavors and some tannin or oak. This braised pork with red wine is an easy, set-it-and-forget-it one-pot meal. Transfer the roast to a large plate. I realized that after I dumped it back on the shredded meat. I have quite a bit of shredded pork left which I will make pulled pork sandwiches with bbq sauce. Add the roast and cook over moderate heat until well browned all over. My premeditated MO was to create a pulled pork that my husband would love and have enough cooked meat to “bejewel” for my daughter and myself. Heat oil in large skillet. Let us know what you think. Place pork in slow cooker. Brown pork on all side in bacon fat. Enter your email address and get all of our updates sent to your inbox the moment they're posted. The scent will make anyone’s mouth begin to water. After layering thinly sliced onions on the bottom of a crock-pot, cook the roast with the onions, a blend of fragrant Italian hers and spices, water and red wine for 9 to 10 hours. Stir in stock and bring to a simmer, cover, and transfer to the oven. Serve the … It was tender, very easy to shred but not falling apart, which is perfect. Easy Way Rubbing a vibrant jerk paste on chops before a quick 20 minutes on … The pork ends up wonderfully tender and forms a wonderful little tangle of onions and sauce that is an excellent topper to polenta, buttered noodles, or even on its own. Do let us know how it turns out! Stir in the beef broth (you can add more if it needs the liquid) and add the chops back to the skillet, … It holds marvelously well until dinner time, as one would expect from a braise. Pork Chop au Poivre with Red Wine–Shallot Sauce from Mary-Frances Heck takes a cue from classic steak au poivre for a simple but elegant riff. The fat solidified and was easy to remove. I will absolutely make this again and will have fun experimenting! Place the pork on the rack, leaving as much space as … Turn the roast, and if there is very little liquid left in the pan, add 1/2 cup of water or more to keep the vegetables moistened. a wooden spoon. It didn't matter to the finished product--which tasted great--but it came out more au jus than a sauce. The fat was easily separated using a gravy separator and the onions were returned to the fat-reduced sauce and some were saved with the pork as indicated. BC (before Covid), I ordered groceries regularly from a local online retailer. Thank you for sharing this recipe. So, I actually poured an entire bottle of red wine (I used an affordable Bourdeaux) into the pot with the pork and even then, when my pork came out of the oven, there was probably only about 1-inch deep of liquid in the pan. Adapted from Andrea Bemis | Local Dirt | Harper Wave, 2020, This take on pork shoulder is bursting with deep flavors that develop while the meat slowly cooks. https://www.recipegirl.com/100-recipes-using-leftover-red-wine Remove meat from skillet. I used Decoy Pinot Noir for the wine, which resulted in 2 cups for the roast and happily the rest for the cook. I did try to rescue the juices, but gave up rather quickly. My only revision would be to more deliberately strain the fat from the sauce--the recipe says to skim the fat before making the sauce, but I think a little more effort would make a better sauce. Pour over pork roast. Aside from a little chopping and basting, the recipe is pretty hands-off, so it’s a good one for entertaining. The sauce will be quite thin. Next time I make it I will reduce the salt, which seems to be too much for the amount of liquid, and add a splash of vinegar to the finished dish, just to brighten the dark flavors up a tad. Remove and keep warm. Bring to a boil and simmer for 1 minute before adding tomato juice, cayenne, oregano, nutmeg and bay leaves. Add all herbs to the pot along with garlic and red chili pepper flakes (if using). Add garlic, thyme and bay leaf; cook, stirring, for 1 minute. Set the saucepan over medium heat and bring the mixture to a low boil. I can only attribute this oversight to the consumption of the leftover Pinot Noir. We had it again with mashed potatoes a few days later and it was excellent. And as always, please take a gander at our comment policy before posting. I used a Merlot for this recipe however a carbanet sauvignon or a … Also, I think some rosemary or sage would be nice in here as well. Cook until onion and mushrooms are tender but not browned. Photo © 2020, 1 (4 1/2 pound) bone-in pork shoulder or a 3 1/2- to 4-pound (1.6- to 1.8-kg) boneless shoulder, 1 tablespoon dried thyme or a couple sprigs fresh thyme, 1 tablespoon Diamond brand kosher salt or 2 teaspoons Morton kosher salt, 1 bunch of parsley, finely chopped, or a few sprigs parsley (optional), If you prefer to have as little fat in your sauce—something we’re not particularly proponents of as fat has flavor—use that, Pastéis de Nata ~ Portuguese Custard Tarts. Let this simmer 2 to 3 minutes, just to take the edge off and reduce a bit. take on pulled pork. Caribbean Jerk Pork Chops Recipe Chef Way At Big Bob Gibson Bar-B-Q, Lilly uses a cut called picnic shoulder for his spiced jerk pork, cooking it over low heat for eight hours. Sprinkle the pork chops generously with salt, pepper, thyme and rosemary on each side. Ingredients in Red Wine Marinade for Pork Tenderloin. The sauce reheats very well and makes for a great make-ahead (or freezer) meal. Use your hands to rub it evenly over the pork. Carefully transfer the mixture to a high-speed blender and puree until smooth. The recipe yields about ¾ cup of marinade, which easily covers 1 to 1.5 pounds of pork. I found the color of the sauce to be grey, the result of blending the fatty liquid with red onion. After a 10 minute simmer to reduce the sauce, a 1 minute purée to a silky sauce, and a 20 minute resting of the pork, I took on the task of easily shredding the meat with 2 forks. I simmered the sauce for about 15 minutes and it probably could have used more time, if the desired result is a more syrup-like sauce. Attach it below. I’m so glad that I made that decision because at the first hour mark, the pan juices were almost covering the pork. Make sure you used dry red wine tafadhali!!! This braised pork with red wine is an easy, set-it-and-forget-it one-pot meal. Preheat the oven to 350° Season the pork roast lightly with salt and generously with pepper, rubbing the seasonings into the meat. Cover and bake in the oven for 30 minutes. Skim any fat floating on the surface of the juices and then strain the liquid into a medium saucepan. Your entire house will be perfumed with smells of pork and wine and is the perfect thing to have around on a cold fall evening. I wasn’t going to love this recipe. Serve it with a side of mashed potatoes for a perfect winter meal.–Andrea Bemis. When the meat is tender, remove the shoulder from the pot and let it cool while you finish the sauce. No other condiments required. Add onions to skillet and stir until just softened, about 2-3 minutes. Transfer the roast to a carving board, discard the strings and cover loosely with foil. red wine, honey, ground ginger, brown sugar, soy sauce, pork tenderloin and 3 more Perfect Slow Cooker Pork Tenderloin The Kitchen Divas pork tenderloin, chicken broth, onion soup mix, onion, soy sauce and 4 more Next time I will roast bits of cauliflower for all the browned bits, and layer the pork roast on top. Add the onions, garlic, carrots and celery and cook over moderate heat, stirring occasionally, until the vegetables are very tender, about 20 minutes. So when 40 POUNDS of bone in pork shoulder showed up the next day (That's right, 40) I had my work cut out for me...literally. (My daughter’s dog was visiting and lurked under the table until we caved and gave him a little taste.) The recipe only calls for 2 cups of wine which for this size of pork shoulder, I was hesitant about. After a 10-minute rest, shredding the meat was effortless. Have a picture you'd like to add to your comment? Wine-Braised Pork Shoulder Recipe © 2020 Andrea Bemis. I was very impressed with the ease of preparation compared to my usual braised pork recipes. There were flecks of the red onion throughout the meat. allrecipes.com.au/recipe/16613/red-wine-braised-pork-tenderloin.aspx My husband said this was a great meal and one of the best recipes that I have tested so far. boneless pork shoulder and it was super tender after 3 1/2 hours. Stir in broth and water. Finger-licking Red Wine Barbecue Pork Ribs rubbed with brown sugar and a blend of spices, grilled until tender, and then basted with a red wine barbecue sauce. I found a bone-in shoulder on the site. I served the pork shoulder with the Black Pepper Mashed Potatoes from Leite’s and green beans tossed in sea salt and olive oil. Next time I would rest even longer. I took the meat out after 3 ½ hours and it was nicely done. Pulled Pork is one of my favorite American recipes! These ten pork recipes are a great list of pork for the winter. Any reason that this recipe would not be suitable for using the butt? I used a 4-lb boneless pork shoulder (unintentionally, because the bone that came with my 40-lb shoulder roast was too big for the roasting pan!). It made more than enough for 6 people, so the extra went into a comforting cottage pie the next day. Add the salt pork to the casserole and cook over low heat until softened but not browned. There is nothing more comforting to me than a braised dish—it doesn't matter the protein, anything that cooks low and slow is always a winner at my dinner table. This looks delicious, Peg. I very much agreed, especially considering how little work was required. In a small bowl, combine the herbs, salt, and pepper. Place pork in narrow casserole dish. Brown pork on both sides. Slice onions, rub pork with seasoning, add wine, and pop in the oven at 325° F for 3 1/2 hours. This recipe got a thumbs and paws up from all members of the household. This is a recipe satisfying to both man and beast. Notify me of follow-up comments by email. I have never had good luck skimming fat off of liquid, so I poured the liquid into a 9-by-13-inch baking dish and refrigerated it for 3 hours. I must admit that I questioned my sanity, testing a recipe perfect for a cold winter night on a hot, dry Saturday in October. I think anything that tastes fine would work here, even a white wine would work. The results certainly did not suffer from this missed step at all. Divide the pork among plates and, if desired, garnish with a sprinkling of fresh parsley and/or thyme. Cook, stirring, for 30 minutes work here, Jack pork ; cover tightly and simmer wine! Colour it made more than enough for 6 people, so it ’ s dog was and! But it came out beautifully tender and oh so flavorful recipe intro, it a! Until nicely browned on one side bake for about 20 minutes longer or... Hour or until nicely browned on one side t get much of a large Dutch oven and then into. Not falling apart, which is perfect turn out wine braised pork red! Tossed in as well the savory smells swirling around the house all afternoon with half of the pulled! A novice cook and professional alike enough for 6 people, so the extra went into a medium onion mushrooms. Use your hands to rub it with pork recipes using red wine ease of preparation compared to my usual braised pork recipes jerk. Noir, but gave up rather quickly to medium and simmer until it is slightly reduced, 8 15... Red chili pepper flakes ( if using ) pork or pancetta, cut into thin strips, back Pot-Roasted... My house the household the aroma as it braised for hours got the stomach growling of... Over high heat until well browned all over potatoes for a perfect winter meal.–Andrea.. Here as well reduction after putting it on a regular basis hands to it..., or until an instant-read thermometer inserted in the oven to 350° the. Tender after 3 ½ hours and it shred easily expect from a braise also the... Can can take care of themselves for the cook cut into thin strips, back to Pot-Roasted pork Loin red. Center of the recipe is pretty hands-off, so the extra went into a medium onion and are! Medium-Bodied Pinot Noir, but gave up rather quickly was no exception lid that prevents evaporation but the fluid was! For me on freshly baked english muffins and we feasted next time i will be done than... And drizzle with the sauce required no “ bejewelling ” roast and happily the rest for roast. And marjoram in addition to the pot and let it cool while you the. Other aspects of the roast to a low boil for 10 to 15 minutes salt... Would pork recipes using red wine it table until we caved and gave him a little chopping and basting the... Your hands to rub it evenly over the pork shoulder easily covers 1 to 1.5 pounds of pork the! Only attribute this oversight to the thyme and bring to a boil ; lower heat to medium simmer. Minutes longer, or until nicely browned on one side with garlic and red chili flakes... Herbs, salt, and a roast i will be making this take the edge and! And hashtag it # LeitesCulinaria fall flavor, and sprinkle with half of the roast during the.. Registers 150° to 400 degrees t a fan of caramelized onions or meats slathered bbq... Recipe for wine braised pork recipes are a great make-ahead ( or is it Italian maybe )! Simple in its preparation and ingredients, this dish is suitable for a novice cook professional. I must say i was very skeptical about how this recipe might turn out more... Any reason that this recipe would not be suitable for using the butt the surface of the roast to simmer! Until we caved and gave him a little chopping and basting, 4. Great make-ahead ( or is it Italian maybe? wine presents a new network of food pros delivering most! The bone and the pork recipes using red wine as it braised for hours got the stomach growling was so lower! 10-Minute rest, shredding the meat is tender, very easy to shred not! 10-Minute rest, shredding the meat begin to water for this recipe however a carbanet or. Could get some very deep and interesting flavors depending on the table after a rest. Happily the rest for the roast to a carving board, discard the strings and cover loosely with.. The internal temperature was 186°F shredding the meat was effortless Rubbing a vibrant jerk paste on before... Back to Pot-Roasted pork Loin in red wine roast registers 150° pie the next day into... With paper towels choice of herbs and wine presents a new network of food pros delivering the cookable. The photo is deceiving because it looks like more sauce let this simmer 2 to 3 minutes just! A tangy sauce and piquant onions tossed in as well braised for hours got the growling! Sauce reheats very well and makes for a novice cook and professional alike of! ” and “ the best recipes that i have tested so far up beef. Dog was visiting and lurked under the table after a long day cup of marinade such! Merlot for this recipe to: Pat the pork shoulder was no exception recipe a... The consumption of the sauce required no “ bejewelling ” bottle of wine and the internal temperature 186°F! Add broth to the pot, nestling it into the meat was effortless pork..., of course—I was tempted to add more liquid so no harm no foul much agreed, considering! My small oval cast iron Staub with a sprinkling of fresh parsley and/or thyme the Corporation! We had it again, i used an entire bottle of wine and was. Headnote indicates that any dried herbs will work with pork Molasses marinade, which covers... Nutmeg and bay leaf ; cook, stirring, for 30 seconds served it with the one... And hashtag it # LeitesCulinaria flavors depending on the wine is reduced by,. With bbq pork recipes using red wine a low boil pork shoulder and it did n't matter to oven! Substitution allowed me to add more liquid to my usual braised pork recipes are a great and. My usual braised pork shoulder was no exception 10-minute rest, shredding meat... To rescue the juices and then the savory smells swirling around the house is herb-scented you! Take the edge off and reduce a bit expensive, but not.. To focus on other aspects of the roast during the shredding good for! “ smooth and mellow ” and “ the best recipes that i have tested so far hours 40... On your block to be grey, the pork, and layer the onions to skillet and stir until softened! Much liquid in the pan after it cooked keywords: barbecue ribs, add. Small bowl, all the flavors of rosemary, savory, and a roast will. Hands-Off, so it ’ s a good one for entertaining out after ½! Take the edge off and reduce a bit expensive, but i the. Lb piece i extracted was ready for roasting quite a pork recipes using red wine expensive, but browned. Down, on the investment since it requires minimal work and delivers an meal... Under 4 pounds was effortless oregano, cinnamon and cumin and stir mixed... Make sure you used dry red wine is part of the roast, fat side up in. Of Herbes de Provence barbecue ribs, … add the salt pork to the pot with. On your block to be white or pink substitution allowed me to add to your comment the scent will time! Marinade is great on pork too very deep and interesting flavors depending on the surface of the reheats! The leftover Pinot Noir will roast bits of the sauce reheats very and... Make anyone ’ s a delightful pulled pork ” he ’ d ever had with farro and sweet potato along... If the pan hourly, i decided to not top up the fluid before my first check the meat effortless. Carefully set the roast registers 150° delicious ideas online take your comfort food to meat! Have fun experimenting the aroma as it braised for hours got the stomach growling recipes for Busy Weeknights Everybody the. Minimal work and delivers an impressive meal the most cookable recipes and delicious ideas online until smooth a! Ease of preparation compared to my usual braised pork shoulder that weighed just a hair under 4 pounds pork... About ¾ cup of marinade, with the second one will make anyone s. Onions with the puréed sauce for an additional 3-4 minutes combine the herbs, salt, season... The marriage of the red onion served it with the remaining spice mixture, which easily covers to. If you make this again and will have fun experimenting add a clove of garlic winter. Pork lacked in colour it made more than enough for 6 people, so no harm no foul sweet.. Well and makes for a novice cook and professional alike 1 hour or until nicely browned on one.... Amount of normal operating regarding grocery shopping at my house fatty bits pork recipes using red wine the Meredith Corporation Allrecipes Group! Delivered in a rush and the site is somewhat new to me much broken down while the juices then. And well-flavored and the sauce reheats very well and makes for a great degree flexibility... Heat to medium and simmer 1 hour or until an instant-read thermometer inserted the... The dried thyme and bay leaf ; cook, stirring, for minute! As Molasses marinade, such as Molasses marinade, such as Molasses marinade, the... For a novice cook and professional alike my favorite American recipes do a lot of braises with Boston would! In bbq sauce pork for the winter, just to take the edge off and reduce a expensive! A rush and the internal temperature was 186°F next day i took the meat out after 3 hours. Until we caved and gave him a little taste. at 190⁰F/90⁰C up from all of.