Author note: I have made this recipe a few times with 2 lbs and 3 ½ lbs of pork shoulder. I have chosen to publish the recipe with the larger amount of meat simply because our family eats leftovers. If you need a smaller serving size, around four to five, try these measurements: 2 lbs of pork, 1 cup of wine, 1 cup of water, 2 leeks, 2 garlic cloves, 1 tsp of kosher salt, 2 rosemary sprigs.
3 ½ lbs of boneless pork shoulder, cut into 1 ½ inch cubes
2 cups red wine (Bordeaux or Chianti)
1 cup o water
2 leeks, halved and thinly sliced
3 garlic cloves, crushed
2 teaspoon kosher salt
2 rosemary sprigs
Parsley, chopped for topping (optional)
- Place the pork, red wine, water, leeks, garlic, salt and rosemary into a Dutch oven over medium-high heat. Bring to a boil.
- Reduce the heat, bring to a simmer and cover. Cook for 60 to 80 minutes (or until pork is easily pierced with a fork).
- After the 60-80 minutes, stir the pork and continue to cook for an additional 45-60 minutes. (as the liquid evaporates the meat will brown) Occasionally stir the pork pieces to make sure they brown all over.
- Once the pork is fall-apart tender and the liquid is reduced, remove the rosemary. Serve with braising liquid on top of warm polenta and wilted arugula or by itself with chopped parsley.