Slow-cooked Pulled Pork
This pulled pork in red wine sauce is perfect to serve with polenta. Made with pork shoulder, red wine, tomato concentrate, herbs and spices.
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.
Video
Nutrition
Calories: 363kcalCarbohydrates: 4gProtein: 38gFat: 19gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 128mgSodium: 181mgPotassium: 790mgFiber: 1gSugar: 2gVitamin A: 2.726IUVitamin C: 5mgCalcium: 45mgIron: 3mg
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