Wine-braised Pork

This dish is based on the recipe published in the December 2014 “Food and Wine” issue.

This is an easy, but long-cooking recipe that tastes delicious. If you’re lucky, you’ll have some leftovers.

Takes awhile to cook, but it’s a breeze to make.

Here’s the ingredient list published in the magazine:

4-lb. boneless pork shoulder roast

1t salt

Black pepper

1 onion, finely chopped

5 crushed garlic cloves

3 cups chicken stock or broth—low-sodium is best

½ cup white wine—dry, if possible

5 fresh parsley sprigs

3 fresh thyme sprigs

1.5 lbs. sweet potatoes, peeled and cut into 2-inch pieces

1 lb. chestnuts

Here’s a nice close-up of the tender and juicy meat.

What you’ll need for making my version Wine-braised Pork:

• 4-lb. boneless pork shoulder roast
• 1t salt
• Black pepper
• 1 onion, finely chopped
• 5 crushed garlic cloves
• 3 cups chicken stock or broth—low-sodium is best
• 1/3-cup white wine—dry, if possible
• 5 fresh parsley sprigs
• 5 lbs. sweet potatoes, peeled and cut into 2-inch pieces (Yukon golds would work, too)
• 1 lb. large carrots, peeled and sliced into 2-inch pieces

The potatoes and veggies add the finishing touch. You can ladle some of the gravy over the food when plated.

What to do with these ingredients:

1. Salt and pepper the pork and heat up a large cast-iron casserole over medium-high heat.
2. Add the pork, fat side down, and add a ½-cup of water.
3. Cook until the water has evaporated, and continue to brown all sides of the roast.
4. Add the chopped onion and garlic and cook for a few minutes until slightly golden (make sure to stir, so you don’t get burnt, bitter garlic).
5. Now you can add the chicken stock, wine and parsley.
6. Cover and bring to a simmer. Continue that low simmer for about 2.5 hours.
7. Add the sweet potatoes and carrots and cook for 30 more minutes.
8. When meat is done, transfer it to a cutting board and let it rest between 5-10 minutes.
9. Add the carrots and sweet potatoes to a platter after the meat is done resting.
10. Put the meat jus (skim the oil off) in a bowl and season with pepper and salt, to taste.
11. Slice the meat in thick slices and place on top of the platter. Serve with the jus.