Braised Pork with Red Wine

By lorik

Ingredients

• 2 pounds boneless pork shoulder, cut into large chunks
• Salt and pepper
• 2 cups fruity red wine, like Beaujolais or Burgundy (pinot noir)
• 1 cup good stock, or water
• 1 pound fat carrots, peeled and cut into large chunks
• 10 cloves garlic, more or less, peeled
• 2 tablespoons butter
• Cooked egg noodles for serving
• Chopped fresh parsley leaves for garnish

Details

Servings 4
Adapted from NYtimes.com

Preparation

Step 1

Combine pork, salt and pepper to taste, 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, garnished with parsley.

770 calories; 47 grams fat; 18 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 4 grams polyunsaturated fat; 20 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 42 grams protein; 178 milligrams cholesterol; 1242 milligrams sodium