Wine-Braised Pork Shoulder

Our Wine-Braised Pork Shoulder is a flavorful, tender, and easy-to-make dish that’s perfect for Sunday dinners or festive gatherings.

Course Main Course

Cuisine Greek

Prep Time 15

Cook Time 2

Servings

Calories 276kcal

3.5 lb pork shoulder 1.5 kg, without the bone, sliced thick or cut in stew portions
¼ cup extra virgin olive oil
2 celery sticks cut in chunky pieces, including the leaves
1 onion roughly chopped
2 carrots cut in chunky pieces
3 cloves
1 bay leaf
2 cinnamon sticks
2 tablespoons tomato paste
⅔ cup dry red wine 200 ml
2 cups stock beef, chicken or vegetable
sea salt
freshly ground pepper

Season the pork pieces with sea salt and freshly ground pepper. Heat the olive oil in a large skillet over medium-high heat and brown the pieces for 3-4 minutes, until well browned on all sides.
Tranfer the pork to a platter and add the chopped onions, celery and carrots to the skillet. Add bay leaf, cinnamon, cloves, sea salt and pepper and cook stirring for 3-4 minutes.
Add the tomato paste and continue cooking, stirring for 2-3 minutes to build up flavor.
Add the wine and stir. Allow alcohol to evaporate for a couple of minutes.
Transfer the pork shoulder pieces back into the pot. Add the broth, lower the heat to low, cover, and cook until the pork is tender.
When the pork is cooked to your liking, transfer it to a platter and cover it with aluminum foil. Bring the sauce to a boil, adjust the heat to medium-high high and simmer until the sauce has thickened, about 10-15 minutes.
When the sauce has thickened, serve the pork pieces on a serving platter with the sauce all over them.

The nutritional analysis is only an estimate based on available ingredients and the recipe’s preparation.