If you're looking for a super delicious, easy and affordable dinner to make for any reason, this is the recipe for you! I stumbled upon this in an issue of Eating Well magazine, and it not only was a huge hit, but lasted for days! This recipe calls for two pounds of pork shoulder that get slow roasted in red wine and beef stock with onions, carrots, celery and garlic (need I say more?). It's incredibly versatile, and can be served with mashed potatoes (the way we had it), with pasta, on it's own, on a pizza, or even in a sandwich! And the scent that permeates the house as it's cooking is absolutely heavenly. It's worth making it for the scent alone, it's that good! I've included the recipe below and link to Eating Well's site. Do yourself a favor and make this tonight...you won't be sorry! As always, happy cooking & eating! xo
Ingredient Checklist
2 pounds boneless pork shoulder, trimmed and cut into 4 pieces
1 teaspoon kosher salt
¾ teaspoon ground pepper
1 tablespoon extra-virgin olive oil
1 cup chopped onion
½ cup chopped carrot
½ cup chopped celery
2 cloves garlic, minced
4 sprigs fresh thyme
1 bay leaf
2 tablespoons tomato paste
1 cup dry red wine
2 cups low-sodium beef broth
1 cup water
Instructions Checklist
Step 1 Preheat oven to 325 degrees F.
Step 2 Season pork with salt and pepper. Heat oil in a large ovenproof pot over medium-high heat. Add the pork and cook, turning occasionally, until browned on all sides, about 6 minutes. Transfer to a clean plate.
Step 3 Reduce heat to medium-low and add onion, carrot and celery to the pot; cook, stirring occasionally, until soft but not browned, about 5 minutes. Add garlic, thyme and bay leaf; cook, stirring, for 1 minute. Add tomato paste and cook, stirring, for 30 seconds. Increase heat to medium and add wine. Cook, scraping up any browned bits, until the wine is reduced by half, about 2 minutes. Stir in broth and water. Return the pork and any accumulated juices to the pot, nestling it into the liquid.
Step 4 Cover the pot and transfer to the oven. Bake until the meat is very tender, 2 to 3 hours.
Step 5 Using 2 forks, shred the pork. Serve with the sauce, if desired.
This recipe is from the Eating Well website http://www.eatingwell.com/recipe/274158/red-wine-braised-pork/
