Red Wine Braised Pork Shoulder with Leeks and Garlic
I have made this recipe a few times with 2 lbs and 3 1/2 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 1/2 lbs of boneless pork shoulder, cut into 1 1/2 inch cubes
- 2 cups red wine, Bordeaux or Chianti
- 1 cup of 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.