Slow-Braised Pork Shoulder in Red Wine and Rosemary
Slow-raised 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. It is the perfect recipe to fit the tastes of both adults but also of children, in particular for its softness.
Servings: 6 people
Ingredients
- 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
Instructions
- 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