Red Wine Braised Pork Shoulder with Leeks and Garlic

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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)

  1. Place the pork, red wine, water, leeks, garlic, salt and rosemary into a Dutch oven over medium-high heat. Bring to a boil.
  2. Reduce the heat, bring to a simmer and cover. Cook for 60 to 80 minutes (or until pork is easily pierced with a fork).
  3. 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.
  4. 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.

4 thoughts on “Red Wine Braised Pork Shoulder with Leeks and Garlic

  1. Pingback: A Pleasant Little Christmas | a pleasant little kitchen

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