Slow-Braised pork is marinated in herbs and red wine to then become a rich and tasty main course. It is the perfect meal to prepare on the weekend to gather friends and family around a dinner table.
Braised pork is an overall simple dish to prepare, however, it takes a lot of patience and also time, as it must be cooked for 3 hours. Nonetheless, do not get discouraged because preparing slow-braised pork is easy and rather inexpensive. It is the perfect recipe to fit the tastes of both adults but also of children, in particular for its softness. That’s right, considering that it is pork meat cooked, you’ll obtain a very soft and delicious braised, to be eaten in one bite. But you need a lot of passion and a lot of patience. Stay close to find how to make an excellent braised pork shoulder.
Which are the best pork parts for slow-braising?
Before proceeding to cook the pork, you have to know which pork cut to use for this specifically mouth-watering dish.
They say to not throw anything away from the pig. A proverb that fully corresponds to reality, because each cut of the pig can be destined for a different preparation or dish. For slow-braising pork, like in our case, the most suitable cuts are undoubtedly the shin and the shoulder. These parts are the best because of layers of fat that add flavor upon cooking. The parts, especially if cooked very slowly, release a perfect sauce to make the meat even tastier.
The shoulder, on the other hand, is a very tasty cut which, however, must be cooked at a moderate temperature to avoid drying out and hardening the meat.
The ingredients for braised pork shoulder
The recipe for braised pork has only a few ingredients because pork meat itself is already tasty and sufficiently fat. As a result, it does not require many other additional ingredients to make it a perfect dish. It will be enough to flavor it with a handful of spices and wine.
Therefore, you need these ingredients for unforgettable braised pork:
- Red dry wine
- Olive oil
- Spices for pork/Italian herbs
- Salt and pepper
How to marinate pork meat for braised pork?
The first thing to do is to prepare the pork loin, I prefer to have it marinated for a few hours or overnight. Place the meat in a large bowl. Take a fork and poke the piece of meat all over its surface, this way it will better absorb the aroma of the other ingredients. To add flavor to the meat, use salt, black pepper, and chili pepper. Rub the meat with olive oil so that the spices stick better. Take some sprigs of rosemary and put them in the bowl next to the pork slice of meat. Then pour in the red wine. Cover everything with food film and let it soak in the odors and be penetrated by the flavor for at least 2 hours, overnight is best.
How to cook slow-braised pork?
Now when the meat has absorbed the beautiful aromas, put a pan to heat and add few tablespoons of olive oil. Peel some garlic cloves and throw in along with the fresh rosemary to cook in the oil for about one minute. Then brown the meat on each side on high heat for 5 minutes each. During this time the alcohol from the marinade will evaporate, leaving only its aroma. Later on, pour some water, until it reaches 3/4 of the meat.
Lower the heat and let it cook very slowly. Turn the meat from one side to another every 30-40 minutes. The meat has to slow cook for 3 hours with the lid on. By the end of the slow cooking, the meat is super moist and tender, and the sauce it is cooked in becomes more consistent.
How to serve braised pork
Gently take out the meat from the pan and place it on a cutting board. Take a well-sharpened knife and accurately cut through slices about 1cm thick. Then pour over 2-3 tablespoons of the braising sauce. Accompany the meat with steamed or grilled vegetables, salad or potato dishes such as braised potatoes or potato puree just like I did.
When to cook braised pork?
Braised pork is the typical dish used for family Sundays, it is a delicious main course that can be used during an ordinary or important dinner. By the way, it is an excellent choice for holidays like Christmas and Easter when families gather to celebrate over copious tables.
For the exact reason that it takes time to prepare the meat, you can also prepare it in the evening before a family lunch, so that it will only be necessary to warm it up. Long time cooking is essential for the success of this recipe and therefore, do not underestimate it. Pork braised needs slow and continuous cooking so that it is truly fragrant.
Braised pork in milk or beer
Slow-braised pork is a versatile dish that can be savored and prepared in different ways. For example, the Italian culinary tradition often uses milk or beer to give this dish an extra boost. That is because of the fact that the milk, as well as the beer, are perfect for softening the meat. So you may use one of these upon cooking instead of the red wine.
Slow-Braised Pork Shoulder in Red Wine and Rosemary
- 1.5 kg pork shoulder
- 1 cup red dry wine
- 3 cloves garlic
- 1 tsp Italian herbs
- 1/2 cup olive oil
- 2 rosemary
- 1 tbsp pork spices
- 2 tsp salt
- Marinate pork in wine, spices, olive oil and herbs for at least 2 hours
- Put a pan to heat and add few tablespoons of olive oil
- Peel some garlic cloves and throw in along with the fresh rosemary to cook in the oil for about one minute.
- Brown the meat on each side on high heat for 5 minutes each
- Pour some water, until it reaches 3/4 of the meat. Lower the heat and let it cook very slowly
- Turn the meat from one side to another every 30-40 minutes
- The meat has to slow cook for 3 hours with the lid on