Pork Shoulder Braised With Porcini And Red Wine With Cavatelli Pasta And Sauce Verde Recipes

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BRAISED PORK WITH RED WINE



Braised Pork With Red Wine image

This easy recipe can be made in a saucepan, Dutch oven or slow cooker. The long simmer gives the pork shoulder, an inexpensive but versatile cut, a chance to absorb the robust flavors of red wine, carrot and garlic that it's cooked alongside. Serve it over egg noodles and topped with parsley for a hearty, satisfying dinner.

Provided by Mark Bittman

Categories     dinner, one pot, main course

Time 2h

Yield 4 servings

Number Of Ingredients 9

2 pounds boneless pork shoulder, cut into large chunks
Salt and pepper
2 cups fruity red wine, like Beaujolais or Burgundy (pinot noir)
1 cup good stock, or water
1 pound fat carrots, peeled and cut into large chunks
10 cloves garlic, more or less, peeled
2 tablespoons butter
Cooked egg noodles for serving
Chopped fresh parsley leaves for garnish

Steps:

  • Combine pork, salt and pepper to taste, wine, stock, carrots and garlic in a saucepan, Dutch oven or slow cooker. Bring to a boil, then adjust heat so that mixture simmers steadily but not vigorously. (If using a slow cooker, just turn it to ''high'' and let cook for at least three hours.)
  • Cook, stirring every half-hour or so, until meat is very tender and just about falling apart, at least an hour and most likely a bit longer. Use a slotted spoon to remove solid ingredients to a bowl, then turn heat to high. (If using a slow cooker, transfer liquid to a saucepan for this step.) Reduce to about a cup, or even less. Taste and adjust seasoning, then lower heat and stir in butter.
  • Add solids to sauce and reheat. Serve over egg noodles, garnished with parsley.

Nutrition Facts : @context http, Calories 771, UnsaturatedFat 25 grams, Carbohydrate 21 grams, Fat 48 grams, Fiber 4 grams, Protein 42 grams, SaturatedFat 18 grams, Sodium 1243 milligrams, Sugar 6 grams, TransFat 0 grams

CATALAN BRAISED PORK SHOULDER WITH DRIED FRUIT



Catalan Braised Pork Shoulder With Dried Fruit image

(Porc Guisata Amb Fruita Seca) Moist slow cooking brings out the best in a humble cut like pork shoulder, making it fit for the most festive occasions. The sauce, enhanced with dried fruit and a whiff of cinnamon, is classically Catalan. Try to get best-quality organic dried cherries and apricots, ones that have some tartness. If you're using ordinary dried fruit, you might want to reduce the amount slightly, so the dish doesn't come out overly sweet. Alternatively, you can add a splash of red wine vinegar to the sauce at the end. The dish is best made ahead; cool the pork in the sauce and slowly reheat it. If you prefer, this recipe is also great made with a 2 to 3 pound boneless pork loin, which should be cooked until it registers 150º on a meat thermometer (it will take about 45 minutes). Adapted from "The New Spanish Table" cookbook.

Provided by TxGriffLover

Categories     < 4 Hours

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 15

1 boneless pork shoulder, such as Boston Butt (about 4 pounds, trimmed of excess fat)
salt & freshly ground black pepper (kosher or sea)
2 medium garlic cloves, crushed with a garlic press
3 tablespoons light olive oil
1 medium onion, chopped
1 carrot, diced
1 cup peeled white pearl onion
1/4 cup kirsch (or brandy)
2 cups full-bodied dry red wine (with a lively acidity)
1 cup stock (beef or chicken or both)
3/4 cup pitted dried sour cherries
1/2 cup dried apricot (preferably Californian, halved or quartered if large)
1 large bay leaf
1 small piece cinnamon stick
2 fresh rosemary sprigs

Steps:

  • Preheat oven to 325º.
  • Using kitchen string, tie the pork shoulder crosswise, spacing the ties 1 inch apart. Rub the pork generously with salt and pepper and the garlic.
  • Heat 2 tablespoons of the olive oil in a 5 to 6 quart flameproof casserole or Dutch oven over high heat until almost smoking. Add the pork and cook until richly browned on all sides, about 8 minutes total. Add the remaining oil while the pork browns, if the casserole looks too dry. Transfer the pork to a bowl. Add the chopped onion, carrot, and pearl onions to the casserole and brown well, 6 to 7 minutes. Add the kirsch and cook over high heat until it is reduced to about 1 tablespoon, about 1 minute. Add the wine, beef stock, cherries, apricots, bay leaf, cinnamon stick, and rosemary sprigs and bring to a boil, scraping the bottom of the casserole to dislodge the brown bits. Season the sauce with salt to taste.
  • Return the pork to the casserole. Cover tightly and transfer it to the oven. Bake the pork, turning it once or twice, until it is very tender and an instant-read thermometer registers 165º, about 1 1/2 hours.
  • Transfer the pork to a plate and cover it with foil to keep warm. Remove and discard the bay leaf, cinnamon stick, and rosemary sprigs.
  • Transfer the casserole to the stove top and cook the sauce over high heat until it is slightly syrupy, 3 to 5 minutes.
  • Remove the string from the pork and discard it. Cut the pork into slices and arrange on a serving platter. Pour the sauce over the pork and serve.

Nutrition Facts : Calories 177, Fat 6.9, SaturatedFat 0.9, Sodium 12.9, Carbohydrate 14.7, Fiber 1.7, Sugar 8.7, Protein 1

ITALIAN BRAISED PORK SHOULDER



Italian Braised Pork Shoulder image

This is a tasty, quick prep meal of braised pork that can be used in versatile ways. It can be assembled quickly in the morning or the night before for a slow cooker meal. You can add potatoes or other veggies for a stew, or reserve the liquid to pour over rice. My kids love the leftover liquids turned into gravy for mashed potatoes or mashed cauliflower.

Provided by Alison Willette

Categories     World Cuisine Recipes     European     Italian

Time 2h45m

Yield 4

Number Of Ingredients 12

1 (2 pound) boneless pork shoulder roast
salt and ground black pepper to taste
2 tablespoons extra-virgin olive oil
2 carrots, chopped
1 red onion, diced
1 shallot, chopped
2 large cloves garlic, chopped
1 ½ cups red wine
1 ½ cups beef broth
1 cup tomato puree
2 tablespoons chopped fresh Italian flat-leaf parsley, with stems
1 tablespoon chopped fresh thyme

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Rinse and dry pork roast. Season all sides with salt and pepper.
  • Heat olive oil in a cast iron skillet over medium-high heat. Add roast to the hot skillet; turn and sear until browned and crisp, about 3 minutes per side. Transfer roast to a large lidded baking dish, leaving pan drippings in the skillet.
  • Add carrots, onion, shallot, and garlic to the hot skillet and reduce heat to medium. Saute in the pan drippings until the onion has softened and turned translucent, about 5 minutes; do not overcook.
  • Pour red wine, beef broth, and tomato puree over the roast in the baking dish. Add sauteed vegetables, parsley, and thyme.
  • Cover and bake in the preheated oven until meat pulls apart easily, 2 to 3 hours.

Nutrition Facts : Calories 492.1 calories, Carbohydrate 16.6 g, Cholesterol 89.1 mg, Fat 28.4 g, Fiber 2.8 g, Protein 26.3 g, SaturatedFat 8.9 g, Sodium 680 mg, Sugar 6.6 g

CAVATELLI WITH PORK RAGù



Cavatelli with Pork Ragù image

A low, steady simmer is the key to this braise, so keep an eye on the pot.

Yield Makes 8 servings

Number Of Ingredients 20

1 1 1/2-pound boneless pork shoulder (Boston butt), cut into 1 1/2" pieces
Kosher salt, freshly ground pepper
1/4 cup olive oil, plus more
1/2 medium onion, finely chopped
1 carrot, peeled, finely chopped
1 celery stalk, finely chopped
1 garlic clove, finely chopped
1 sprig rosemary
1 sprig oregano
1 bay leaf
1 14-ounce can crushed tomatoes
1/2 cup dry red wine
1/4 teaspoon black peppercorns
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 pound cavatelli or other small shell pasta
1/3 cup dried currants soaked in 1/2 cup hot water (optional)
1 bunch Tuscan kale, ribs and stems removed, torn into 2" pieces
1/4 cup (1/2 stick) unsalted butter
1/2 cup grated Parmesan, plus more

Steps:

  • Season pork with salt and pepper. Heat 1/4 cup oil in a large heavy pot over medium-high heat. Working in batches, cook meat, turning occasionally, until browned, 10-15 minutes; transfer to a large plate.
  • Drain all but 2 tablespoons fat from pot. Reduce heat to medium and cook onion, carrot, celery, and garlic, stirring occasionally, until golden brown, 8-10 minutes. Tie rosemary, oregano, and bay leaf into a bundle with kitchen twine; add to pot along with pork, tomatoes, wine, peppercorns, nutmeg, and cloves. Add water just to cover meat and bring to a boil. Cover, reduce heat, and simmer, adding more water as needed, until meat is very tender, 1-1 1/2 hours.
  • Discard herb bundle. Using 2 forks, shred meat in pot; cook, uncovered, over medium heat until sauce is thickened, 8-10 minutes.
  • Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain, reserving 1/2 cup pasta cooking liquid.
  • Add currants, if using, and kale to ragù; cook until kale is soft, about 4 minutes. Add pasta; cook, adding reserved pasta cooking liquid as needed, until sauce coats pasta. Mix in butter and 1/2 cup Parmesan; season with salt and pepper. Serve pasta drizzled with oil and topped with more Parmesan.
  • DO AHEAD: Pork can be cooked (do not shred) 2 days ahead. Let cool in braising liquid; cover and chill.

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