Pulled Pork in Red wine sauce: slow-cooked and juicy

This pulled pork in red wine sauce is my favourite sauce to serve with polenta. It also makes a juicy filling for wraps and sloppy burgers. Made with pork shoulder, red wine, tomato concentrate, herbs and spices.

How to make the Pulled Pork in Red wine sauce

Step 1- Sear the pork shoulder

• Rub both sides of the pork shoulder with, smoked paprika, salt and black pepper.
• Place a deep pot with olive oil over medium-high heat and sear the pork shoulder on all sides until browned.

Step 2 – Make the seasoning mix

• In a food processor, blend the garlic, onions, celery and carrots into a thick paste (don’t add water). Add the paste to the hot pan that you seared the pork shoulder in. Stir and saute for 2 minutes.

Step 3 – Making the red wine sauce

• Add the fresh thyme (put the leaves only and discard the stem), bay leaves and tomato concentrate to the pot and cook for a further 2 minutes. Then pour the bottle of red wine in, stir and bring to a simmer.
• Put back the browned pork into the pot and submerge into the sauce.

Step 4 – Slow-cook the pork in the red wine sauce

• Reduce the heat to low, and cover the pan tightly (first with aluminium foil then the cap).
• Cook for at least 7 to 8 hours or overnight. Until pork is very tender and can be easily pulled apart with a fork.
• Shred the pork with 2 forks and discard the bone and pieces of bay leaf.
• Mix together with the sauce and serve hot.

Slow-cooked Pulled Pork

Immaculate Ruému

This pulled pork in red wine sauce is perfect to serve with polenta. Made with pork shoulder, red wine, tomato concentrate, herbs and spices.

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Prep Time 10 minutes mins

Cook Time 8 hours hrs

Total Time 10 minutes mins

Course Main Course

Cuisine international

Calories

Ingredients

  

• ▢ 2,5 kg pork shoulder with bone
• ▢ 1 medium red onion
• ▢ 2 medium carrots
• ▢ 2 celery stalk
• ▢ 3 cloves garlic
• ▢ 3 tbsp extra virgin olive oil
• ▢ 750 ml red wine 1 bottle
• ▢ 1 tbsp tomato paste double-concentrate
• ▢ 1 handful fresh thyme
• ▢ 3 bay leaves
• ▢ 1 tsp smoked paprika
• ▢ Salt & pepper to taste

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Instructions

 

• Season both sides of the pork shoulder with salt, pepper and smoked paprika.
• Place a large pan or skillet on medium-high heat. Add the olive oil and place the pork. Sear on all sides until brown. Remove the pork from the pan the set aside on a tray.
• In a food processor, blend the garlic, onions, celery and carrots into a thick paste (don’t add water). Add the paste to the hot pan that you seared the pork shoulder in. Stir and saute for 2 minutes.
• Add the fresh thyme (put the leaves only and discard the stem), bay leaves and tomato concentrate to the pot and cook for a further 2 minutes.
• Pour the bottle of red wine in, stir and bring to a simmer.
• Put the browned pork shoulder back into the pot and submerge into the sauce.
• Reduce the heat to low, and cover the pan tightly (first with aluminium foil then the cap).
• Cook for at least 7 to 8 hours or overnight. Until pork is very tender and easily pulled apart with a fork.
• Shred the pork with 2 forks and discard the bone and pieces of bay leaf.
• Mix together with the sauce and serve hot.

Tried this recipe?Mention @Immaculateruemu or tag #iruemurecipes!