Serves 10
380 min
Italian-Style Red Wine Pulled Pork
Recipe GLPR2eae073b778d42
A rustic Italian-inspired braise of tender pork shoulder slow-cooked in full-bodied red wine with aromatic vegetables, tomato paste, and warming spices. The meat becomes fall-apart tender and absorbs the deep, complex flavors of wine, rosemary, and toasted cloves. Perfect for serving over polenta, with crusty bread, or as a standalone main course.
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Ingredients
5 lb whole pork shoulder
3 tablespoons extra virgin olive oil
1 medium yellow onion, peeled and quartered
2 medium carrots, cut into 2-inch pieces
3 cloves garlic, smashed
1 bottle (750 ml) good quality dry red wine
1 tablespoon double-concentrated tomato paste
2 sprigs fresh rosemary
3 whole cloves
1 teaspoon mixed peppercorns
1 teaspoon juniper berries
Salt to taste
Directions
Pat the pork shoulder dry with paper towels and season generously all over with salt. Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.
Once the oil is hot, carefully place the pork shoulder in the pot and sear for 4–5 minutes per side until a deep golden-brown crust forms. Remove the pork and set aside on a plate.
Add the quartered onion and carrot pieces to the same pot and sauté for 3–4 minutes until lightly caramelized. Stir in the smashed garlic and tomato paste, cooking for 1 minute until fragrant.
Pour in the red wine, scraping up any browned bits stuck to the bottom of the pot with a wooden spoon. Bring to a gentle simmer.
Return the pork shoulder to the pot. Add the rosemary sprigs, whole cloves, peppercorns, and juniper berries. The liquid should reach about halfway up the sides of the meat; add water if needed.
Reduce heat to low, cover the pot with a lid, and braise for 5–6 hours (300–360 minutes), turning the pork every 90 minutes. The pork is done when it is very tender and shreds easily with a fork.
Transfer the cooked pork to a cutting board and let rest for 10 minutes. Using two forks, shred the meat into bite-sized pieces, discarding any excess fat if desired.
Strain the braising liquid through a fine-mesh sieve, discarding solids and aromatics. Skim off excess fat from the surface of the liquid if desired, or leave for extra richness.
Return the shredded pork to the pot and pour in the strained braising liquid. Warm gently over low heat, stirring occasionally. Taste and adjust salt as needed before serving.
