Braised Pork Shoulder in Red Wine Tomato Sauce

By gtelliott

Ingredients

• 1 4 1/2-5 pound boneless pork shoulder roast (also known as Boston Butt Roast)
• 1-2 pieces of center cut bacon, diced
• 1 large carrot, peeled and roughly chopped
• 2 pieces of celery, roughly chopped
• 3 large cloves of garlic, smashed and roughly chopped
• 1/2 large red onion, roughly chopped
• 1/2 tsp salt
• 1/4 tsp freshly ground pepper
• a few dashes of red pepper flakes
• 2 tsp Italian seasoning
• 2 TB tomato paste
• 3 bay leaves
• 1 28 ounce can of crushed tomatoes
• 3/4 cup red wine
• beef stock, to cover (about 2 cups)
• Egg noodles, cooked (for serving)

Details

Servings 6
Adapted from virginiafoodie.typepad.com

Preparation

Step 1

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Food memories, a lack thereof {and a recipe for mixed green salad with broiled goat cheese}

This braised pork shoulder is just the thing. Simple to make and slowly cooked, the meat just melts in the mouth with its rich and tangy sauce.

The pork shoulder is seared over high heat in bacon grease, giving the meat a nicely caramelized crust. Then, a finely chopped mirepoix (celery, carrots, and onion) and tomato paste mixture is quickly sauteed in the pan.

Preheat the oven to 350 F.

Season the boneless pork shoulder roast with salt an pepper. Set aside. Heat a large dutch oven over medium heat. Add the chopped bacon and saute until nicely browned (if the bacon sticks, you can add a small amount of olive oil).

Remove the bacon from the dutch oven with a slotted spoon and set aside. Increase the heat to medium-high. The bacon grease should be hot, but not smoking. Place the pork shoulder in the hot oil and sear until dark brown on all sides. Quickly add the vegetable and tomato paste mixture. Stir and saute for approximately one- two minutes. Add the red wine and stir, picking up any browned bits off the bottom. Add the can of crushed tomatoes and beef stock to cover. Toss in the bay leaves and reserved bacon. Transfer to the oven.

Braise for approximately 2 1/2 hours, stirring occasionally. The roast is ready when the meat is very tender to the touch.

This braised pork shoulder is just the thing. Simple to make and slowly cooked, the meat just melts in the mouth with its rich and tangy sauce.

The pork shoulder is seared over high heat in bacon grease, giving the meat a nicely caramelized crust. Then, a finely chopped mirepoix (celery, carrots, and onion) and tomato paste mixture is quickly sauteed in the pan.

Preheat the oven to 350 F.

Season the boneless pork shoulder roast with salt an pepper. Set aside. Heat a large dutch oven over medium heat. Add the chopped bacon and saute until nicely browned (if the bacon sticks, you can add a small amount of olive oil).

Remove the bacon from the dutch oven with a slotted spoon and set aside. Increase the heat to medium-high. The bacon grease should be hot, but not smoking. Place the pork shoulder in the hot oil and sear until dark brown on all sides. Quickly add the vegetable and tomato paste mixture. Stir and saute for approximately one- two minutes. Add the red wine and stir, picking up any browned bits off the bottom. Add the can of crushed tomatoes and beef stock to cover. Toss in the bay leaves and reserved bacon. Transfer to the oven.

Braise for approximately 2 1/2 hours, stirring occasionally. The roast is ready when the meat is very tender to the touch.