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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.

pulled pork in red wine sauce

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.
pulled pork in red wine sauce

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.
No ratings yet
Prep Time 10 minutes
Cook Time 8 hours
Total Time 10 minutes
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

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!

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Chef Immaculate Ruému

Welcome

I'm Immaculate, a trained chef that enjoys all that encompasses food. Exploring a variety of local international cuisines with the aim of ‘Breaking Global Culinary Boundaries’.

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