Red Wine-Braised Pork Butt Recipe
Daily Value: 35%
Dairy-Free, Gluten-Free, Wheat-Free, Sugar-Conscious
|Folic Acid (B9)||8µg||2%|
|Fatty acids, total monounsaturated||20g||0%|
|Fatty acids, total polyunsaturated||5g||0%|
Exclusive from The Daily Meal
- One 4-pound pork butt
- Salt and pepper
- 4 tablespoons ground cinnamon
- Olive oil
- 1 1/2 cups water
- 1 cup red wine
- 2 bay leaves
- 4 garlic cloves
- 1 onion, quartered
- 2 tablespoons red wine vinegar
Generously season the pork butt on both sides with salt, pepper, and cinnamon. Drizzle a little olive oil into a large pot. Over medium-high heat, sear the pork butt on both sides, about 6-8 minutes.
Reduce the heat slightly and add in the water, red wine, bay leaves, garlic, onion, and red wine vinegar. Bring to a boil, then reduce heat to a simmer, and cook covered for approximately 2 hours, basting occasionally with the braising liquid.
Remove from heat and let rest for a few minutes. Slice to serve.