Braised Pork With Red Wine

Prep Time10 mins
Active Time3 hrs
Course: Main Course


  • Slow Cooker/Crock Pot


  • 2 lbs boneless pork shoulder cut into large chunks
  • Salt and pepper
  • 2 cups Somerset Ridge Flyboy Red Wine
  • 1 cup good stock or water
  • 1 lb fat carrots peeled and cut into large chunks
  • 10 cloves garlic more or less, peeled
  • 2 tbsp butter
  • Cooked egg noodles or Creamy Soft Polenta for serving
  • Chopped fresh parsley leaves for garnish


  • Combine pork, salt and pepper to taste, Somerset Ridge Flyboy Red Wine, stock, carrots and garlic in a saucepan, Dutch oven or slow cooker.
  • Bring to a boil, then adjust heat so that mixture simmers steadily but not vigorously.
  • (If using a slow cooker, just turn it to ''high'' and let cook for at least three hours.)
  • Cook, stirring every half-hour or so, until meat is very tender and just about falling apart, at least an hour and most likely a bit longer.
  • Use a slotted spoon to remove solid ingredients to a bowl, then turn heat to high.
  • (If using a slow cooker, transfer liquid to a saucepan for this step.)
  • Reduce to about a cup, or even less. Taste and adjust seasoning, then lower heat and stir in butter.
  • Add solids to sauce and reheat. Serve over egg noodles or Creamy Soft Polenta, garnished with parsley.