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.

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