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Wine Braised Pork Shoulder with Fresh Herbs and Cous Cous

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pork shoulder recipe pin

This Wine Braised Pork Shoulder will make your winter 296% happier with its succulent tender meat, fresh herbs and thick, silky sauce. What doesn’t get absorbed by the cous cous should definitely be mopped up with some crusty bread.Table with plate of pork stew on black ceramic plate

This wine braised pork shoulder recipe is an adult version of the pork stew my mom made for me when I was growing up. For every special occasion as well as every time I needed a little extra encouragement my mom was there with kisses and a steaming bowl of pork deliciousness in her hands. Like many American teenagers I pretty much took it for granted. But, in retrospect, I’m so incredibly thankful. Not to mention hungry 😉

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three carrots on a distressed white wooden table

When I got the idea (aka “craving”) to put a pork stew recipe on the blog I wanted to just reprint my mom’s. Why reinvent the savory, lip-smacking wheel?? HOWEVER, she was in the middle of moving house and her recipe box was all packed away. So, the god of laziness had a good laugh at my expense and I got busy in the kitchen trying to recreate it. And, if possible, even improve upon it.

The clearest memory I have of my mom’s stew is that it was loaded with sage. So I included plenty of it in my bouquet garni along with fresh thyme. You can’t go wrong with any fresh herb. So feel free to play.

making a bouquet garni of fresh herbs

I couldn’t remember if my mom used wine or stock back in the day so I used both. A nice juicy red wine. And chicken bone broth for a little added collagen. I also use pearl onions which, if you cook it long enough, simply dissolve into the savory sauce.

Pork shoulder gets a bad rap for being tough but if you a) cut it small enough or b) cook it long enough you’ll be completely sold on this inexpensive cut of meat. Cutting the skin off can be a little intimidating the first time. Just use a really sharp knife.

cutting pork shoulder for braisingI guess I’m old-fashioned because I will always always always choose cooking this stew longer than “necessary.” I mean, define necessary!! This baby only gets better with time. It will likely be “done” around the two hour mark. But I let it go at least four when I can. The worst that can happen is you have to add a little more wine for more sauce. Not a problem.

Pouring pan sauce over a plate of tender wine braised pork shoulder

A large part of the joy I get out of this recipe is in the making of it. Not just the eating. Nothing makes a cold, dark winter day better for me than a savory dish simmering away on the stove for hours. And knowing my kids and husband will be greeted by that welcoming aroma when they walk in the door gives me the warm fuzzies.

And now my inner Donna Reed has been outed. Take advantage of it! Grab this recipe and inject some joy into your winter dinnertime.

overhead image of plate full of pork stew

straight on view of pork stew over bed of cous cons on a black ceramic plate.
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Wine Braised Pork Shoulder
Prep Time
30 mins
Cook Time
2 hrs
Total Time
2 hrs 30 mins
 

Wine Braised Pork Shoulder, a gourmet comfort food recipe for these long winter months.

Course: Main
Cuisine: American
Keyword: wine braised pork shoulder
Servings: 6 people
Author: Christine | Mid-Life Croissant
Ingredients
  • 1 Tbsp olive oil
  • 4 ounces (118 grams) diced pancetta
  • 1.5 ounces (44 grams) minced shallot
  • 1 bag (approx. 227 grams) white pearl onions halved and peeled
  • 2.5 to 3 pounds (1200 grams) boneless pork shoulder cut into large chunks
  • 475 ml fruity red wine
  • 224 ml chicken bone broth (or stock)
  • 1.5 ounces (46 grams) carrots washed well and cut into large chunks
  • 1 fistful fresh thyme stalks
  • 1 1/2 fistfuls fresh sage leaves
  • 2 bay leaves
  • 2 Tbsp butter
  • fresh parsley chopped
  • whole wheat cous cous prepared according to package instructions
Instructions
  1. Drizzle olive oil into a dutch oven or braiser set over medium high heat. When shimmering, add pancetta and shallots. Stir to coat and let simmer one to two minutes.

  2. Add pearl onions, cut side down and cook relatively undisturbed for two to three minutes.

  3. Add pork, sprinkle with salt and pepper and brown on all sides, about 2 minutes per side.

  4. Add wine and bone broth and scrape fond off the bottom of the pot. Add carrots.

  5. Make bouquet garni by wrapping the thyme, sage and bay leaves in cheesecloth and tying off with string. Submerge in the liquid in the pot. 

  6. Bring liquid to a boil then cover the pot and bring the flame to low.

  7. Mixture should simmer very gently, if you’ve got vigorous bubbles your flame is too high

  8. Stir gently every half hour.

  9. Cook like this, covered, until the pork is fork tender. It will take at least one hour, likely more. Don’t fear overcooking. Like I said, I often let it go for four hours.

  10. When pork has reached desired tenderness, remove solids from the pot to a bowl using a slotted spoon and bring the flame under the pot back up to high. Bouquet garni can be discarded at this point.

  11. Let liquid boil, uncovered until it’s reduced by at least half. When it is as thick as you like it, lower the heat and stir in the butter. 

  12. Reintroduce the solids to the sauce and stir to coat thoroughly. Allow to simmer gently, uncovered, an additional fifteen minutes.

  13. Serve garnished with parsely over whole wheat cous cous and/or with a rustic loaf of bread. A salad of bitter greens also makes a nice accompaniment.

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Filed Under: main dishes, Recipes

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About Christine

Hey there! If you've been looking for a healthy(ish) food blog that doesnt' take itself too seriously you're in the right place. I focus on low carb, low sugar and dogma FREE recipes that taste great. Read more here -->

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