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Red Wine-Braised Pork Butt Recipe
Jan 13, 2012 @ 4:42 PM
Posted by
Daily Value: 35%
Servings: 6
Low-Carb
Dairy-Free, Gluten-Free, Wheat-Free, Sugar-Conscious
Posted by
Nutrition
Cal/Serving: 698Daily Value: 35%
Servings: 6
Low-Carb
Dairy-Free, Gluten-Free, Wheat-Free, Sugar-Conscious
| Fat | 43g | 66% |
| Saturated | 14g | 69% |
| Carbs | 8g | 3% |
| Fiber | 3g | 14% |
| Sugars | 1g | 0% |
| Protein | 60g | 121% |
| Cholesterol | 191mg | 64% |
| Sodium | 839mg | 35% |
| Calcium | 126mg | 13% |
| Magnesium | 76mg | 19% |
| Potassium | 1197mg | 34% |
| Iron | 3mg | 18% |
| Zinc | 5mg | 37% |
| Vitamin A | 55IU | 1% |
| Vitamin C | 4mg | 7% |
| Thiamin (B1) | 3mg | 182% |
| Riboflavin (B2) | 1mg | 44% |
| Niacin (B3) | 14mg | 70% |
| Vitamin B6 | 2mg | 75% |
| Folic Acid (B9) | 8µg | 2% |
| Vitamin B12 | 2µg | 27% |
| Vitamin D | 2µg | 0% |
| Vitamin E | 1mg | 7% |
| Vitamin K | 6µg | 8% |
| Fatty acids, total monounsaturated | 20g | 0% |
| Fatty acids, total polyunsaturated | 5g | 0% |
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INGREDIENTS
- 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
DIRECTIONS
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.
Recipe Details
Servings: 6
